Three factors need to be checked: 1- Emulsifier 2- Temperature of both, water and oil phase 3- Mixing time and speed 4- Air tightening the product at a temperature higher than RT
2 months ago | 4
Several factors: *Sometimes the preservative may not agree with formula if pH is not on point. Always Check the pH of the product. Test your preservatives with your formula before adding into your final batch. *Making sure to thoroughly stir ingredients well to incorporate *Temperature has to be the same when pouring into one another *let your product rest to cool before adding into your product jars to avoid condensation. That at times leads to separation * Emulsifier % / co emulsifier & oil ratio . If you don’t have the right ratios then it can lead to separation as well. There’s a lot of factors to consider💡
2 months ago | 0
I would make sure the emulsifier is right % then the oil and water heated correctly.
2 months ago | 1
I would check to see if the emulsifier can support the oil phase percentage
2 months ago | 1
I would check my water to oil ratio, the amount of emulsifier, the temperature of the oil and water, and was it blended enough.
2 months ago | 0
I'm no expert by any means, but I suppose I would look at the emulsifier first. Possibly temps? Hope you have a great day!
2 months ago | 2
I think we have to mix properly, because if we don't mix properly air will entrap and separation occurs ,
2 months ago | 1
If it is not melting and mixing properly it should be like that. So double boil again and blend it properly. It will become perfect consintense
2 months ago | 1
The type of emuslifier and the percentage of emulsifier to oil ratio
2 months ago | 0
How much to put Pearl in ten kilos of water and xthan gum and shampoo base
2 months ago | 0
We must have to add some alkali( TEA , Borax, Koh, or Naoh) in water phase , so that the emulsion must be a long lasting without separation. If I am right plz update.
2 months ago (edited) | 0
Cecil Vig
Question of the day:
In cosmetic formulation, achieving product stability is crucial. If a cream starts separating into oil and water phases after a few weeks, which aspects of the formulation would you investigate first, and what changes might you consider to fix this issue without altering the product’s intended sensory characteristics?
Feel free to share your thoughts in the comments!
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2 months ago (edited) | [YT] | 140