Using Sensitive Cream Maker™ in a Cream Formula
Question
Regarding the use of Sensitive Cream Maker™:
- Does Sensitive Cream Maker™ need to be mixed specifically in the water phase or the oil phase?
For the following formula:
- Olive Oil (Olea Europaea Fruit Oil) 15%
- Squalene 5%
- Sensitive Cream Maker™ 3%
- Water 77%
If I mix as follows:
- Heat components 1+2+3 to 70°C as the oil phase.
- Heat component 4 (Water) to 70°C as the water phase.
- Gradually pour the water phase into the oil phase while continuously blending.
Will this result in a cream texture?
Answer
Using Sensitive Cream Maker™
Regarding your questions about using Sensitive Cream Maker™ and your proposed formula:
Sensitive Cream Maker™ can be mixed in either the water phase or the oil phase of your formulation. The product description confirms its flexibility in this regard.
For the specific formula you provided (Olive Oil 15%, Squalene 5%, Sensitive Cream Maker™ 3%, Water 77%), where you plan to mix Sensitive Cream Maker™ with the oil phase (Olive Oil and Squalene) and heat both phases to 70°C, the correct method according to the product instructions is to gradually add the oil phase (containing Sensitive Cream Maker™) to the water phase while blending continuously. Your proposed method of adding the water phase to the oil phase is the reverse of the recommended procedure when the emulsifier is in the oil phase.
By following the recommended method (adding the oil phase to the water phase while blending at 70°C), you should achieve a cream texture.
Related Products Mentioned
Olive Oil (Extra Virgin)
Squalene (Synthetic, For Lip Gloss)
