Troubleshooting Sedimentation in Homemade Cosmetic Formula

Asked by: sarutaya1812 On: December 21, 2018 Product Type: Cosmetics

Question

I made a cosmetic formula containing the following ingredients purchased from MySkinRecipes:

  • Pitera 4%
  • Ume Extract 2%
  • Calendula 2%
  • Shea Butter Water Soluble 5%
  • Lavender Water 5%

Other ingredients in the formula include Hyaluron (Hyaluronic Acid), น้ำย่านางสกัดเย็น (Cold-pressed Yanang leaf water), Lime pearl (like emulPearl™), and กันบูด BHL (Preserve-Free BHL™).

Some bottles of the finished product show sedimentation, while others remain clear. The staff confirmed that the ingredients purchased from MySkinRecipes are not causing the sedimentation. What could be the potential causes for this sedimentation, and how can I prevent it in future batches?

Answer

Understanding Sedimentation in Your Cosmetic Formula

You've observed sedimentation in some bottles of your homemade cosmetic formula, while others remain clear. The staff has confirmed that the ingredients purchased from the company (Pitera, Ume Extract, Calendula, Shea Butter Water, and Lavender Water) are not the cause.

Based on the other ingredients in your formula and general cosmetic formulation principles, the sedimentation is likely due to one or more of the following factors:

  • Incomplete Dissolution of Powder Ingredients: Ingredients like Hyaluron (Hyaluronic Acid) are typically supplied as powders that need to be properly dissolved in the water phase. If the powder is not fully hydrated and dispersed, undissolved particles can settle over time. The method and time used for dissolving Hyaluronic Acid are crucial.

  • Natural Extracts: Natural extracts such as น้ำย่านางสกัดเย็น (Cold-pressed Yanang leaf water) can sometimes contain fine plant particles or other insoluble matter that may settle out of the solution over time, especially if not filtered or processed to remove them.

  • Pearlizing Agents: Ingredients like Lime pearl, which are often used as pearlizing agents (such as emulPearl™), are suspensions designed to create a shimmering appearance. These particles can settle if the formula's viscosity is not sufficient to keep them suspended evenly throughout the product.

  • Preservation Issues: The preservative (กันบูด BHL, likely Preserve-Free BHL™) is essential for preventing microbial growth. If the preservative is not used at the correct concentration, not properly dispersed, or if the formula becomes contaminated, microbial activity can occur. Microorganisms can break down ingredients, particularly natural ones and Hyaluronic Acid, leading to changes in texture, loss of viscosity, and sedimentation.

The variation between bottles suggests inconsistencies in your manufacturing process, such as differences in mixing time, temperature, or hygiene, which could affect dissolution, dispersion, or microbial contamination levels.

Recommendations to Address Sedimentation

To minimize or eliminate sedimentation in your future batches:

  • Ensure Proper Dissolution: Follow the recommended method for dissolving powder ingredients like Hyaluronic Acid precisely. This often involves slowly adding the powder to the stirred water phase and allowing sufficient time for full hydration, sometimes including refrigeration.
  • Filter Natural Extracts: If you suspect the น้ำย่านางสกัดเย็น is contributing to particles, consider filtering it through a fine mesh or filter paper before adding it to your formula.
  • Check Formula Viscosity: Ensure your formula has adequate viscosity to keep any suspended particles, like pearlizers, evenly dispersed. You might need to adjust the concentration of thickening agents if necessary.
  • Verify Preservative Usage: Double-check the recommended usage rate for your specific preservative (กันบูด BHL / Preserve-Free BHL™) and ensure it is properly mixed into the formula. Maintain strict hygiene during preparation to prevent microbial contamination.

By addressing these potential factors, you can improve the stability and appearance of your homemade cosmetic formulations.