Resolving Grainy Texture in Cream After Adding Oil-Soluble MSH White
Question
I am developing a cream formulation using the following process:
- Combine water and water-soluble ingredients (Water Part).
- Add the cream maker (emulsifier).
- The cream texture is formed.
- Dissolve MSH White (Undecylenoyl Phenylalanine) in oil using heat until clear liquid is obtained, then allow the temperature to cool down.
- Pour the dissolved MSH White into the pre-formed cream base.
- Mix until uniform.
Problem: After pouring the dissolved MSH White into the cream, the texture becomes grainy and lumpy (MSH White separates). The cream is not smooth.
What methods can be used to resolve this issue?
Answer
Hello, thank you for your question regarding the issue with MSH White™ in your cream formulation.
It sounds like the MSH White™ is not fully dispersing or staying incorporated into the cream base after you add it, causing the grainy texture. This can happen when adding an oil-soluble active dissolved in oil to a pre-formed cream emulsion, especially if the temperatures are different or mixing is insufficient.
Here are a couple of ways to address this:
- Recommended Method: The most common and often most stable way to incorporate oil-soluble ingredients like MSH White™ is to dissolve them in the oil phase before you create the emulsion. Heat your oil phase (containing MSH White™) and water phase separately to the required emulsification temperature, then combine the two phases and emulsify according to your cream maker's instructions. This method helps ensure the MSH White™ is properly integrated into the cream structure from the beginning.
- If adding post-emulsification is necessary: If you need to add it after the cream is formed (e.g., if other ingredients require it), make sure both the dissolved MSH White™ in oil and the cream base are at a similar temperature, ideally around room temperature or slightly warmer, before you combine them. Add the dissolved MSH White™ slowly to the cream base while continuously mixing vigorously until the mixture is smooth and uniform. Avoid adding a hot oil phase to a cool cream.
Also, double-check the concentration of MSH White™ you are using to ensure it is within the recommended usage rate for your formulation.
Using one of these methods should help you achieve a smooth texture for your cream.
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