How to Fix Cream Blush Separation Issue

It sounds like the separation issue you're experiencing with your cream blush is due to the water-based ingredient (boiled Globe Amaranth flower color) not being able to properly mix with the oil/wax-based ingredients (Beeswax and Coco-Caprylate/caprate). To create a stable cream or emulsion that combines water and oil phases, you need to use an Emulsifier.

Beeswax helps thicken and stabilize, but it is not a primary emulsifier that can effectively bind water and oil together on its own. Additionally, using a homemade water-based extract requires a Preservative to prevent microbial growth and ensure product safety.

Here are some recommended products to help you create a stable cream blush:

Recommended Emulsifiers

• Emulsifying Beeswax (Non-Ionic, Natural): This emulsifier is based on Beeswax, making it highly compatible with the Beeswax you are already using. It effectively binds water and oil phases and is suitable for creams and balms. It is typically added to the oil phase at around 3%.
• Sucrose Cream Maker™: A 100% natural, O/W (Oil-in-Water) emulsifier that creates a light, non-greasy cream with a smooth feel. Add to the oil phase with heat, typically used at 2-4%.
• Emulsifying Wax 1000: A popular non-ionic emulsifier for creams and lotions. It helps combine water and oil and improves cream stability. Add to the oil phase with heat, typically used at 1-5%.

Recommended Preservatives

• Global Guard™ 221: A water-soluble, broad-spectrum preservative effective against bacteria, yeast, and mold. Add to the cool-down phase (below 45°C) at a pH between 2-7, typically used at 0.5-1.1%.
• Mild Preserved™ COS: A water-soluble, odorless, broad-spectrum preservative effective in a wide pH range (2-8). Add to the cool-down phase (below 45°C), typically used at 0.75-1.5%.

Basic Steps to Create a Stable Cream Blush

1. Prepare Phases: Separate your ingredients into a "Water Phase" (boiled flower color) and an "Oil Phase" (Beeswax, Coco-Caprylate/caprate, and your chosen Emulsifier).
2. Heat Phases: Heat both phases separately. Heat the oil phase until all solid ingredients (Beeswax, Emulsifier) are melted. Heat the water phase to a similar temperature (around 70-75°C or as recommended by your Emulsifier).
3. Combine: Slowly pour the water phase into the oil phase (or vice versa, depending on the emulsifier type) while continuously stirring or using a stick blender until the mixture starts to thicken and emulsify.
4. Cool Down: Continue stirring or blending as the cream cools down until it reaches below 45°C.
5. Add Preservative: Once the cream is below 45°C, add your chosen Preservative and stir until fully incorporated.
6. Final Adjustments: Add any other heat-sensitive ingredients or adjust consistency if needed.

Using an appropriate emulsifier is key to achieving a homogeneous texture. Adding a preservative is crucial for the safety and shelf life of your product, especially when using homemade water extracts.