Making Gel with Fresh Aloe Vera

Regarding your observation about Carbopol forming beads when mixed with fresh aloe vera, this is likely due to the natural electrolytes present in fresh aloe vera. Carbopol is sensitive to electrolytes, which can interfere with its gel-forming ability, resulting in a non-smooth texture.

As the staff recommended, Pro Polymer™ (Gel Maker) is a suitable alternative in this case because it has good electrolyte resistance. This means it can form a stable gel even in the presence of electrolytes found in ingredients like fresh aloe vera.

How to Use Pro Polymer™

• Mixing Method: Sprinkle the Pro Polymer™ powder onto the water phase (your fresh aloe vera liquid) and stir slowly for 3-5 minutes until a smooth gel texture forms. Avoid high-speed blending, as this can damage the polymer. If your formula contains glycerin or propylene glycol (>5%), you can mix Pro Polymer™ with these first before adding to water.
• Usage Rate: The recommended starting usage rate is 0.8% for a general gel texture. If your fresh aloe vera has a high amount of electrolytes, you might need to increase the Pro Polymer™ concentration to 2-3% to achieve the desired thickness. You can add more Pro Polymer™ later if the gel softens after adding other ingredients, but it will take longer to dissolve.

Important Note on Fresh Aloe Vera

As also mentioned by the staff, using fresh aloe vera from your garden carries a significant risk of microbial contamination. Without proper extraction and preservation processes, it is very difficult to control bacteria and other microorganisms, which can make the product unsafe and unstable, reducing its shelf life significantly.

For better safety, stability, and consistent results, especially if you plan to store the product, it is highly recommended to use a standardized Aloe Vera Extract. Products like Aloe Vera Extract (extraction ratio 10:1 FullAssay™) are processed to ensure purity, stability, and consistent levels of beneficial compounds, while also being preserved to prevent microbial growth.