Problem with Undissolved Xanthan Gum in Cream Formulation
Question
I have a cream formulation with the following parts:
Part A:
1. Ethanol 10%
2. Solution in alcohol 20%
Part B:
3. Jojoba Oil 7.5%
4. Wax Cream Maker 7.5%
5. Preservative 1%
Part C:
6. Xanthan Gum (ชนิดเจลใส, เนื้อเนียนไม่ยืด) 2%
7. Distilled Water 57%
My mixing process is as follows: After mixing Part A + Part B together, I add Xanthan Gum to disperse it in the A+B mixture, and then add the water (Part C) later. This results in the sticky cream texture I want.
The problem is: There are small powder particles in the cream. It looks like the Xanthan Gum did not dissolve completely.
I suspect my mixer might not have enough power, because when the cream becomes very thick, the mixer stops rotating.
Could you please advise on what wattage/type of mixer I should buy that can mix thick cream to ensure Xanthan Gum dissolves completely?
Answer
Based on your formulation and the issue of undissolved Xanthan Gum particles, the problem likely stems from the method of dispersing the Xanthan Gum rather than solely the mixer's power. Xanthan Gum needs to be properly dispersed in a liquid where it doesn't hydrate instantly, or added slowly to vigorously stirred water, to prevent clumping.
Your method of adding Xanthan Gum to a mixture of alcohol and oil/wax before adding water is not ideal for dissolving a water-soluble gum. The Xanthan Gum particles likely clump together when they eventually come into contact with water.
Suggested Revised Mixing Procedure:
- Prepare Part A: Mix Ethanol and Solution in alcohol.
- Disperse Xanthan Gum: Slowly add Xanthan Gum (Product ID 216) to Part A while mixing well until evenly dispersed.
- Prepare Part C: Measure out Distilled Water (Product ID 838).
- Hydrate Xanthan Gum: Add the mixture from step 2 (Part A + dispersed Xanthan Gum) to the Distilled Water (Part C) while mixing vigorously. Continue mixing until a smooth gel forms.
- Prepare Part B: Mix Jojoba Oil (Product ID 87), Wax Cream Maker (PEG-8 Beeswax) (Product ID 1273), and Preservative. Heat gently if needed.
- Form the Cream: Slowly add Part B to the thickened gel phase (from step 4) while continuing to mix thoroughly until a homogeneous cream is achieved.
Regarding the mixer, you are correct that a powerful mixer is necessary for handling viscous creams made with ingredients like Xanthan Gum. For formulations with 2% Xanthan Gum, which will become quite thick, you need a mixer capable of providing sufficient torque and shear to ensure all ingredients are fully incorporated and the texture is smooth. Look for mixers designed for high-viscosity liquids, such as powerful overhead stirrers with suitable impellers (e.g., anchor or helical ribbon) or high-shear mixers/homogenizers. While I cannot recommend a specific wattage, ensure the mixer is rated for handling thick materials. However, remember that proper dispersion technique for Xanthan Gum is the most crucial factor in preventing undissolved particles.
Related Products Mentioned
Jojoba Oil (Golden - Deodorized)
Purified Water, TDS Limit 1PPM)
