Formulation Advice: Preventing Gelling

Regarding your first formulation attempt with Ceramide Complex, Liquid collagen, Double liquid hyaluron acid, Olive Extract, and Grape Seed Extract, the gelling issue you experienced is likely due to the combination of ingredients that contribute to viscosity.

Specifically, Double Hyaluron Liquid is a thick liquid containing hyaluronic acid, which is well-known for its ability to form gels in water-based formulations. The other extracts may also contain compounds that increase viscosity when combined.

Looking at your second proposed formula containing Ceramide Complex, Liquid collagen, Double Hyaluron Liquid acid, Natto Gum, Mild Preserve Eco, Sodium EDTA, and DI Water, it is also highly likely to result in a gel-like consistency.

This is because the second formula still includes Double Hyaluron Liquid, and it also introduces Natto Gum, which contains Polyglutamic Acid. Both of these ingredients are effective humectants that significantly increase the viscosity of water-based solutions and can lead to gelling.

Therefore, the second formula is expected to turn into a gel, similar to your first attempt.