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Why is excess air in a lotion a problem?
I am ignorant as to the reason(s) that we wish to avoid too much air being incorporated into a lotion
I find my lotions get very fluffy with my kitchen stand mixer, but I’ve discovered that banging the jar down on a folded towel the next day (with lid on tightly of course) reduces its volume by 1/2 to 2/3. The lotion ends up very nice for pumping, NOT too much air, which has been causing problems, till I tried this trick.Would this tamping procedure solve whatever the issue(s) is/are with too much air being incorporated into a lotion? -
14 Replies
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Despite the fact that you are able to remove an unknown amount of air the next day, air still continues to exist in the lotion. Th net result is packaging that is inconsistently filled by volume and weight. One obligation we have is to provide a consistent metered fill as reflected on the front panel of the label.
Secondly, in my experience I have seen long term instability in emulsions overtime which we have linked to aeration of the emulsion.
And lastly, it is a simple equipment/process error. Slowing the speed of the mixing once the emulsion is formed (most easily achieved with a variable speed mixer) and changing to a different mixing head would alliviete the problem. Fix the process (manufacturing error) and this solves the problem. “Tapping out” the remaining air the next day still leaves too many unknowns.
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Air should for every formulator be looked at as an ingredient in your formula.
It is therefore obvious that adding an unknown amount of an extra ingredient is a problem. Adding air in a controlled way can however give your product an extra feature - like a bubbly hair gel.The answer to your second question is simply: - NO! -
@david Good point. I didn’t see that aspect but certainly can’t disagree at all.
I think the take away from this is that you should fix the manufacturing issues. Get a variable speed mixer with the option for different mixing blades. I am not a fan of Stick mixers or re-purposed kitchem mixers, all based upon my experience with mentoring crafyters.start-ups. They just don’t cut it at a certain point. An overhead mixer is an investment, but not one you will refret.
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I see the question has been downvoted, can’t say I’m surprised. There’s been some questionable behavior recently on this forum. Look through different threads and you’ll find experts being condescending and sarcastic. Who here thinks they have the right to police questions? A question such as this one can be very basic to an experienced formulator but not everyone has the same background. If you don’t feel like the question is worthy of your time then just ignore it. Don’t spend your time spreading negativity, no one benefits from that.
With that being said I must also mention that there are TONS of helpful, knowledgeable and kind people here. I’ve learned a lot from lurking here and will continue to learn more as this community grows. I just ask that we have patience and respect each other regardless of how experienced or inexperienced we are.
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I don’t think anyone was condescending or sarcastic in regards to this question or even in this Forum. Without being disparaging we answered her question.
While you might think it is condescending or sarcastic many of us on here operate with the “give a man a fish….” principle. We could just give out a Formula but in the end we would be robbing the poster the opportunity to research and learn. Free formulations is not a function of this group.
So the question was down voted. Down votes exist for many reason and in the end it is not really that big of a deal. Please down vote this response. I promise it will have no effect on me whatsoever.
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Also, see here:
In the US, your net weight or net volume statement is legally binding. If a state weights and measures inspector catches you selling an underfilled package, you or your company could be fined thousands of dollars. (And yes, I’m speaking from experience) -
Thanks for the info., people.
I sell my stuff by MASS, never volume. It’s always 200 grams of product, even if the pump jar is not completely filled, it’s 200 grams.Less long-term stability seems to be what the down-side is for extra air in a product then, it seems, says Microformulation person.I was wondering if the preservative would be compromised from a lotion having too much air incorporated into it, or something else which I am ignorant of.Thanks again!
P.S. I didn’t notice anyone being condescending….. -
Well, yes, preservation is more compromised, as well as oxidative stability, and sometimes emulsion stability also, with excess air in a product.
Something else to consider - in the US, and I think elsewhere, whether you sell your product by weight or by volume is NOT up to you. There are government regulations that determine this.Also think of this possibility - what if your product is so foamy that you can’t fit 200 grams of it into the container you’re using for your 200 gram size? -
I think looking for a preservative that works in an aerated product is missing the point. For so many reasons you need to fix the manufacturing by changing up your mixing set-up, NOT by dealing with it after the fact. The aeration is the error, not a property to work around.
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I fixed my issue of too much air in my lotions by buying a new stick blender in December. It’s an All Clad brand, 600 watts. I use almost the slowest speed throughout the mixing phase.
I am also now using an induction element which helps in maintaining my heated phase temperature be more stable versus how our electric stove’s temperature varies.I also did not realize I had been pretty-well mixing the ca-ca out of my lotions & creams by mixing them for too long. This too was probably adding excess air in my formula. What a dope!Thanks to all who responded. -
By “maintaining my heated phase temperature” I mean it’s easier to maintain 70 - 75 C temp. of the water & oil phases on an induction element vs. an electric stove top.
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You really need to get a variable speed overhead mixer. Stick blenders are fairly useless in making Cosmetic products. A variable speed mixer will give you better speed control, interchangeable blades and a stand. These mixers can be used to mix slowly overtime. For example, if a Formula says to mix at 250 rpm for 30 minutes, how do you accomplish that. Except as perhaps being useful as a poor mans high shear mixer, stick blenders are not the best option.
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My stick blender is variable. I was so excited to find it! It’s hard to find variable speed in a kitchen stick blender nowadays.
For MY purposes, professional equipment like what you’ve described, is overkill. I will certainly look for this sort of professional equipment if I find a market for my goods. However, the expense of testing, packaging AND the fact I suck at marketing, will mean this will just be a much-loved hobby for me for the foreseeable future. But who knows…..sometimes good things happen. -
I understand and appreciate where you are at. Keep in mind that as you grow you will quickly see the need. Also by variable, I mean infinitely variable (like the old volume control knobs on a TV) as well as having a guide so that you can determine your mixing rpm’s.
As you start looking into purchasing this type mixer, keep in mind that there are several comprehensive and helpful discussions on this subject already on this blog. DO a search and you will get great guidance on mixing equipment.
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