Thin Cream Texture

Subject: Thin Cream Texture

The texture of a cream formulation, specifically whether it is thin or liquid, is primarily determined by the balance of its components, particularly the emulsifier and the oil phase.

In your formula, the ingredients most directly influencing the cream's consistency are:

• Satin Cream Maker (Emulsifier): This ingredient is responsible for creating the emulsion structure that forms the cream. If the amount of emulsifier (1.5% in your formula) is too low relative to the total oil phase, or if the specific type of emulsifier is designed for lighter textures, the resulting cream will be thin or liquid.
• Skin-Barrier™: Used at 15%, this is a significant part of the oil phase in your formulation. A higher oil phase requires a sufficient amount of emulsifier to be properly incorporated into a stable cream structure. If the emulsifier is insufficient for this amount of oil phase, the emulsion may be thin or unstable.
• Overall Ratio of Oil Phase, Water Phase, and Emulsifier: The final viscosity is a result of the precise ratio between the oil-soluble ingredients (like Skin-Barrier™ and Tocopheryl Acetate), the water-soluble ingredients, the emulsifier, and the water itself. An imbalance, often involving insufficient emulsifier for the amount of oil, leads to a thinner consistency.

Other ingredients like solvents (Ethoxydiglycol) can slightly reduce viscosity, but they are less likely to be the primary cause of a very liquid texture compared to the emulsifier and the oil phase/emulsifier ratio.

To achieve a thicker cream texture, you might consider:

• Increasing the percentage of Satin Cream Maker, ensuring it is within the recommended usage rate.
• Using a different emulsifier or adding a co-emulsifier that provides more viscosity.
• Adding a thickener to the water phase (if compatible with the formulation).
• Adjusting the ratio of the oil and water phases while ensuring sufficient emulsifier is present.