White spots on hot pour cream

Hi, I encountered some problem during formulating a hot pour cream. There are some white spots on the surface of finished product. 

And this is what I encountered during milling using three-roll mill. 

I'm using castor oil and Pentaerythrityl Tetraisostearate which I believe are good pigment dispersants to disperse the pigment before milling but it came out like this.

May I know what's wrong in my formulation or is there any techniques to disperse it properly?

Thank you in advance for the help.

Thank you very much.  
Newbie of formulation

Comments

  • It might help if you would list all the ingredients in your formula.
  • @Perry ;

    Powder
    AS coated TiO2( tried OTS coated and Hydrogen Dimethicone coated as well)
    AS coated Talc 
    Mica
    Silica
    Uncoated pigment ( tried AS coated as well)

    Oil
    Castor oil
    Capric triglyceride
    Pentaerythrityl Tetraisostearate
    Newbie of formulation
  • What happened when you squeezed them?
    Dr. Catherine Pratt
    (B.Sc with HONS I , Ph.D Analytical/Organic Chem and Microbiology), Cosmetic Chemistry IPCS)
  • I've revised my formula and using uncoated pigment and filler and it is better. Just that yellow spots is observed instead of white spots. The texture is fine with no abnormalities. Any idea?
    Newbie of formulation
  • Maybe you pouring it too hot?
  • source here
    If your product is suffering from grainy, hard white spots this is due to the butters and waxes containing varying amounts of fatty acids which have different melting and solidification points. Melting does not therefore happen at a single point as different components solidify/crystallize at different temperatures. Unless there is provided a uniform temperature throughout the whole, some ingredients crystallize and cause graininess or grittiness resulting in white hard spots throughout the product. A controlled cool down and stirring during the cool down stage can help avoid graininess in balms and butters. This is known as “tempering” and is often used in chocolate making. The process of tempering involves melting the product completely, (i.e. to 70°C) and then pouring it into the container and placing into a fridge or freezer (or in manufacturing, a “cooling tunnel”) to speed up cooling. Another method to reduce graininess is to use the Lipex range by the supplier AAK AB and microcrystalline wax instead of natural waxes. The suppliers of Softisan® 378 (INCI Name, Caprylic/Capric/Myristic/Stearic Triglyceride) also claim their ingredient when incorporated into a formulation will reduce graininess.
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