Heating Water Phase with Melting Butter in Hot-Process Formulations
Question
When using Melting Butter (C10-18 Triglycerides) in a formulation that utilizes a hot-process cream maker (emulsifier), is it necessary to heat the water phase? If so, what is the reason for heating both the water and oil phases to similar temperatures?
Answer
The need to heat the water phase when using Melting Butter (C10-18 Triglycerides) depends on the type of emulsifier you are using and whether it is a hot-process formulation. If your formula uses a hot-process cream maker (emulsifier), then both the water phase and the oil phase (containing the melted butter) must be heated to similar temperatures before combining them. This requirement is due to the characteristics of the emulsifier and the hot-process method, not specifically because you are using Melting Butter or any other type of butter.
