Lip Balm Formulation: Chocolate Flavor and Texture Adjustment

Subject: Regarding chocolate flavor in lip balm formula

Hello,

Regarding the issue of chocolate flavor not incorporating well and causing black particles in your lip balm formula, the staff has provided feedback based on their testing.

Here are the answers to your questions based on their advice:

1. Can Chocolate Flavor be used in this lip balm formula? Yes, it can be used, but it needs to be properly incorporated to avoid particles. The staff suggests two methods:
   • Mix the Chocolate Flavor with Oil Blender first before adding it to the formula.
   • Alternatively, warm the Chocolate Flavor with Propylene Glycol at a 1:2 ratio (Flavor:Propylene Glycol) at 70-75°C to help it dissolve before adding it to the formula.
   • The Chocolate Flavor, along with Oil Blender and BHT, should be added in the initial heating phase (70-75°C).
2. When should Oil Blender be added? Oil Blender should be added in the initial heating phase (70-75°C), along with BHT and Chocolate Flavor. The staff also noted that the amount of Oil Blender should be at least 1% of the total formula, suggesting at least 10g for your recipe.
3. When should BHT be added? BHT should be added in the initial heating phase (70-75°C), along with Oil Blender and Chocolate Flavor.
4. When should Vitamin E be added? Adding Vitamin E in the final step as the formula cools down is correct.
5. How to reduce oiliness? To reduce oiliness, you can add RiceSorb powder at a rate of 3% or higher. Add it in the initial heating phase (with heat, but not exceeding 75°C) and mix it thoroughly with the oils. RiceSorb helps absorb oiliness and stickiness.
6. How to increase oiliness? The staff's response focused on reducing oiliness and did not provide specific guidance on increasing it.

Based on the staff's feedback, here is a revised method:

1. Combine Beeswax, Fractionated Coconut Oil, Shea Butter, BHT, and Oil Blender. Heat to 70-75°C until fully melted and combined.
2. Separately, prepare the Chocolate Flavor by either mixing it with Oil Blender or warming it with Propylene Glycol (1 part Flavor to 2 parts Propylene Glycol) at 70-75°C until dissolved.
3. Add the prepared Chocolate Flavor mixture from step 2 into the main mixture from step 1 while maintaining the temperature at 70-75°C. If using RiceSorb to reduce oiliness, add it here as well and mix thoroughly.
4. Remove from heat and let cool to 40°C.
5. Add Peppermint Oil and Vitamin E. Mix well.
6. Pour into containers before it solidifies.

Please note the staff's recommendation to increase Oil Blender to at least 10g.