How to Use Moist Cream Maker™ and Troubleshoot Formulation Issues
Question
I would like to ask about the method for using [url=https://www.myskinrecipes.com/shop/oil-in-water-emulsifier/8007-cetearyl-glucoside-and-cetearyl-alcohol.html:1808k9ly]Moist Cream Maker™[/url:1808k9ly]. I have tried the following methods:
- Heat [url=https://www.myskinrecipes.com/shop/oil-in-water-emulsifier/8007-cetearyl-glucoside-and-cetearyl-alcohol.html:1808k9ly]Moist Cream Maker™[/url:1808k9ly] with the oil phase (20-30%) until dissolved, then blend the water and gradually add the oil. Sometimes it separates, sometimes it doesn't.
- Heat [url=https://www.myskinrecipes.com/shop/oil-in-water-emulsifier/8007-cetearyl-glucoside-and-cetearyl-alcohol.html:1808k9ly]Moist Cream Maker™[/url:1808k9ly] in the oil, heat the water, then blend them together. It seemed to combine well during testing, but when making the actual formula, clumping occurred in the water phase.
I have tried several methods, and most result in cream clumps in the water. I would like to ask about the technique for using [url=https://www.myskinrecipes.com/shop/oil-in-water-emulsifier/8007-cetearyl-glucoside-and-cetearyl-alcohol.html:1808k9ly]Moist Cream Maker™[/url:1808k9ly]. What is the best mixing method, and can it be used at more than 3%? Thank you.
Answer
How to Use Moist Cream Maker™
Moist Cream Maker™ (Cetearyl Glucoside (and) Cetearyl Alcohol) is an oil-in-water emulsifier designed for creating rich cream textures. Based on the product information, the recommended method for using Moist Cream Maker™ is to dissolve it in the oil phase of your formulation.
Here is a general technique based on the product description and common emulsification practices:
- Heat the Oil Phase: Combine Moist Cream Maker™ with your oil phase ingredients. Heat this phase to at least 60°C (its melting point) to ensure the emulsifier is fully dissolved. Heating to 70-80°C is often recommended for better emulsification.
- Heat the Water Phase: Heat your water phase ingredients separately to the same temperature as the oil phase (70-80°C).
- Combine Phases: Slowly add the heated water phase to the heated oil phase while continuously stirring or blending.
- Emulsify: Use a high-shear mixer (like a homogenizer or stick blender) to blend the mixture thoroughly for several minutes while it is still hot. This helps create a stable emulsion.
- Cooling: Continue stirring or blending at a lower speed as the emulsion cools down to room temperature. Add heat-sensitive ingredients (like fragrances, preservatives, or certain active ingredients) during the cooling phase, typically below 40°C.
Regarding your experience with clumping or separation, this can often happen if the emulsifier is not fully melted, if the two phases are not at the correct temperature when combined, or if the blending is insufficient during the emulsification and cooling stages.
Usage Rate: The recommended usage rate for Moist Cream Maker™ is 1-3% of the total formula, depending on the percentage of oil used (up to a maximum of 40% oil). Using more than the recommended 3% is generally not advised as it can potentially lead to instability or texture issues like the clumping you observed.
If your formula contains electrolytes, it is recommended to add 0.3-0.5% Xanthan Gum to help improve stability.
