Troubleshooting Sucrose Cream Maker Melting and Smoking Issues in Hot Process
Question
I am attempting a Hot Process formulation using Sucrose Cream Maker in the oil phase. The oil phase consists only of Mineral Oil and Sucrose Cream Maker.
When heating the oil phase to approximately 40°C to ensure all solids dissolve into a liquid, I encountered two persistent issues (tried 3-4 times):
- The
Sucrose Cream Makerdid not fully melt or dissolve. - Smoke started appearing, even though Mineral Oil and Sucrose Cream Maker should be stable at temperatures much higher than 40°C.
What steps or precautions should I take, especially regarding the melting temperature and the smoking issue, when using Sucrose Cream Maker in this technique?
Answer
The issue you are experiencing (smoke at 40°C and incomplete melting of the Sucrose Cream Maker) points to two main problems: insufficient heat for the emulsifier and localized overheating.
1. Insufficient Melting Temperature
Sucrose Cream Maker (INCI: Sucrose Polystearate, Cetyl Palmitate) is a solid, high-melting point O/W emulsifier.
- It requires a higher temperature than 40°C to fully melt and dissolve into the oil phase.
- Recommendation: You must heat the oil phase (Mineral Oil + Sucrose Cream Maker) to the standard hot process temperature, which is typically 70-75°C. Heating to only 40°C is why the emulsifier did not fully dissolve.
2. The Smoke Issue (Localized Overheating)
Mineral oil and Sucrose Cream Maker are stable at 70-75°C and should not smoke at 40°C. The smoke is almost certainly due to localized overheating at the bottom of your container, where the heat source is directly applied.
- When heating directly (e.g., on a hot plate without a water bath), the temperature at the bottom of the beaker can be much higher than the bulk temperature measured by your thermometer, causing the ingredients at the contact point to scorch or burn, leading to smoke.
- Recommendation: To prevent scorching and smoking, you must use a water bath (double boiler) to heat your oil phase. This provides gentle, even heat distribution and prevents the ingredients from burning.
Summary of Correct Hot Process Steps
- Heat Method: Use a water bath (double boiler) for both the oil phase and the water phase.
- Target Temperature: Heat both phases to 70-75°C.
- Dissolution: Stir the oil phase continuously until the Sucrose Cream Maker is completely clear and no solid particles remain.
- Emulsification: Once both phases reach the target temperature, combine the water phase into the oil phase (or vice versa, depending on your formula) and begin high-speed blending/homogenization.
