Incorporating Heat-Sensitive Ingredients in Cream (Hot Process)

When you need to include an ingredient that cannot withstand temperatures above 60°C in a cream formulation using a hot-process emulsifier that requires heating to 70-80°C, the correct method is:

• Use the normal Hot Process temperature (70-80°C): Combine the water and oil phases as usual, heating them to the required temperature for your emulsifier (e.g., 70-80°C) to ensure a stable emulsion forms.
• Minimize heat exposure time: Once the desired temperature is reached, quickly proceed with emulsifying the water and oil phases. Try to keep the time spent at high temperatures as short as possible to limit potential damage to the heat-sensitive ingredient.
• Add the heat-sensitive ingredient after cooling: After the emulsion has formed, continue stirring or mixing until the temperature of the cream drops below 60°C before adding the heat-sensitive ingredient.

Reasoning:

Using high temperatures for a short duration is a common practice in cosmetic manufacturing when heat-sensitive ingredients are present in a formula. Although the ingredient cannot tolerate high heat, the hot process is often necessary for certain emulsifiers. Minimizing the time exposed to high heat helps reduce the degradation of the heat-sensitive ingredient.

Alternative:

Cold Process Emulsification, which involves emulsifying water and oil without heat, is another option, but it still has some limitations compared to the hot process.