Addressing Small Bubbles and Alternative Preservatives

Based on your formulation, mixing method, and the staff's advice, here's how to address the small bubbles and the alternative preservatives you can use:

Reducing Small Bubbles

The small bubbles in your finished product are likely caused by air being incorporated into the mixture during the high-speed mixing process, especially with a small batch size (100g) in a relatively wide container like a stainless steel cup.

To minimize bubble formation, follow the mixing steps recommended by the staff:

• Heat the oil phase ingredients (Fractionated Coconut Oil, Shea Butter, Petrolatum, Cyclomethicone, Butter Cream Maker) until fully melted and combined. Mix them together.
• Heat the water phase ingredients (Water, Disodium EDTA) to a similar temperature as the oil phase.
• Slowly add the water phase to the oil phase while mixing.
• Once fully combined, turn off the heat.
• Continue mixing at a low speed until the temperature drops below 50°C.
• Add the final ingredients (Vitamin E, Glycerin) and continue mixing until fully incorporated.

Crucially, when mixing, adjust the speed of your Dissolver/Disperse mixer. For a small batch size, high speeds can easily create a vortex that pulls air into the mixture. Reduce the speed so that the vortex does not reach the bottom of the mixing container. Using a narrower and taller container can also help prevent this issue.

Alternative Preservatives for Supguard GM-BE

The staff has recommended the following alternative preservatives to replace Supguard GM-BE:

• Mild Preserved Eco: Use at 1%.
• Phenoxyethanol SA: Use at 1%.
• 1,2-Hexanediol: Use at 3%. This option is suitable if you want to claim the formula is preservative-free, as 1,2-Hexanediol functions as a multi-functional ingredient with preserving properties rather than being classified solely as a preservative.

Choose the alternative that best suits your formulation's requirements and desired claims.