Sugar Gel Properties and Usage
Question
What are the properties and usage requirements of Sugar Gel (Sucrose Stearate)? Specifically, what is its HLB value, how does it differ from other forms of Sucrose Stearate used as emulsifiers, and is water necessary in formulations using Sugar Gel?
Answer
Information about Sugar Gel
Based on the product descriptions:
HLB Value of Sugar Gel: The description for Sugar Gel does not specify an HLB value. Sugar Gel functions primarily as an oil gellant to create a clear, translucent gel texture in oil phases, rather than a traditional emulsifier used for creating oil-in-water or water-in-oil emulsions based on HLB.
Difference between Sugar Gel and Sucrose Stearate:
- Sugar Gel (INCI: Sucrose Stearate) is designed specifically to create a gel texture in oil. It can incorporate small amounts of water into the oil gel. Its main role is as an oil gellant.
- Sucrose Stearate (available in different HLB values like 11, 15, 16) is primarily used as an emulsifier. Its function is to help mix oil and water phases to create stable emulsions (like creams or lotions), and its usage depends on calculating the required HLB for the formula.
- While they share the same INCI name (
Sucrose Stearate), their intended function and how they are used in formulations are different: Sugar Gel for gelling oil, and Sucrose Stearate for emulsifying oil and water.
Necessity of Water in Sugar Gel Formula: Yes, based on the provided instructions and example formula for Sugar Gel, water (along with glycerin) is necessary. The first step in the mixing method is to dissolve Sugar Gel in glycerin and water by heating. The example formula also includes 4% water. Sugar Gel is suitable for formulations that contain a small amount of water, which is crucial for its gelling mechanism according to the instructions.