Reducing Viscosity in Hyaluronic Acid Serum

Hyaluronic acid's viscosity in a serum formulation is directly related to its molecular weight. The higher the molecular weight, the more it will thicken the solution and create a gel-like texture. The Hyaluronic Acid (Standard Molecule) you mentioned typically has a molecular weight around 1,000,000 Daltons, which is known to form a gel and coat the skin surface. Increasing the concentration of this type will indeed increase the viscosity significantly.

To achieve hydration without excessive thickness, you can consider using hyaluronic acid with a lower molecular weight.

Here are some options and tips:

• Use Lower Molecular Weight Hyaluronic Acid: Types like Hyaluronic Acid (Small Molecule), Hyaluronic Acid (Super Low Molecule, 7000daltons), Hyaluronic Acid (Nano Molecule, 2000daltons), or Hyaluronic Acid (Nano Molecule, 800daltons) have smaller molecular sizes. They are absorbed deeper into the skin for hydration but do not create a gel texture or contribute significantly to viscosity like the larger molecules do.
• Combine Different Molecular Weights: A common approach is to use a blend of different molecular weights. This allows you to get the benefits of surface hydration and film-forming from a small amount of higher molecular weight hyaluronic acid, combined with the deeper hydration from lower molecular weight types, without making the serum too thick.
• Check Usage Rate: Ensure you are using hyaluronic acid within the recommended usage rate, which is typically 0.1-0.5% for cosmetics. Using more than recommended will almost always result in a thicker product.
• Consider a Gel Base: If you prefer a ready-to-use option that is light and not greasy, you could consider using a product like Hyaluronic Acid Gel Base as the foundation for your serum.

Regarding mixing, for powder forms of hyaluronic acid, proper dissolution is key to avoiding clumps and ensuring a smooth texture. The standard method involves adding the powder to the water phase and allowing sufficient time (often with refrigeration and shaking/stirring) for it to fully hydrate and dissolve. However, the primary factor affecting the final viscosity is the type and concentration of hyaluronic acid used.