Answers to Your Formulation Questions

Here are the answers to your questions regarding RiceSorb, AminoSilk, and Sugar Gel formulations:

1. RiceSorb and AminoSilk

Mixing RiceSorb and AminoSilk (around 3%) and applying it to the face like a regular Talc powder is possible. Both ingredients are powders used in cosmetic formulations to improve texture and feel on the skin. RiceSorb (Rice Starch) is a natural powder that helps absorb oil without drying the skin, making it a good alternative to Talc. AminoSilk (Lauroyl lysine) is a powder that adds softness and smoothness to formulations and can enhance water resistance.

• (Regarding the stock availability of RiceSorb, I do not have information on when products will be restocked.)*

2. Sugar Gel (Sucrose Stearate / Sucrose Palmitate)

2.1 Oil Gel Texture and Feel

When using Sugar Gel to create an oil gel, the oiliness of the oil itself does not significantly decrease. The gelled oil will feel very similar to the oil before gelling, with almost no difference in terms of oiliness. Sugar Gel's primary function is to transform the oil into a clear gel texture. It may help the oil absorb slightly faster into the skin, but it does not increase the depth of absorption, which depends mainly on the type of oil used.

2.2 Maximum Water Content and Lecithin

The example formula uses a low percentage of water (4%) because Sugar Gel is a water-in-oil (W/O) emulsifier designed to create clear oil gels with only a small amount of water (typically 2-5%). If you add significantly more water, the formula will become cloudy or milky instead of remaining clear. If your goal is to create a formulation with a higher water content, such as a cream or lotion, using an emulsifier like Lecithin would be more appropriate. Lecithin can help combine larger amounts of water and oil, and if you use Lecithin for this purpose, Sugar Gel would not be necessary and would add unnecessary cost.

2.3 Effect of Sugar Gel Amount on Water Content and Gel Consistency

The amount of Sugar Gel used primarily affects the viscosity and hardness of the oil gel. Using a higher percentage of Sugar Gel (within the recommended range of 2-10%) will result in a thicker or harder gel. While Sugar Gel can incorporate a small amount of water, increasing the amount of Sugar Gel does not mean you can significantly increase the water content while maintaining the characteristic clear oil gel texture. If you add too much water, the formula will become milky regardless of the Sugar Gel concentration, as its strength is in emulsifying small water droplets within a predominantly oil phase.

Oil Cleansing Gel Formulation Issue

Regarding the issue with the Oil Cleansing Gel formula separating, the problem was likely due to the mixing steps. The correct procedure is to first heat and mix the water-phase ingredients (Glycerin, Sugar Gel, and Water) at 70-80°C until they form a creamy texture. Separately, heat the oil-phase ingredients (Fractionated Coconut Oil, MakeUp-Wash, and Coco Wash) to the same temperature. Then, slowly pour the heated oil-phase mixture into the heated water-phase mixture while continuously stirring or blending until the gel texture is achieved. Overheating the water-phase mixture to the point of boiling could potentially affect the ingredients, but the primary cause of separation is usually incorrect mixing order and technique.