Home Cosmetic Science Talk Formulating Sweetener for Lip Balms

  • Sweetener for Lip Balms

    Posted by tanita214 on May 4, 2017 at 4:37 pm

    Hi All, 
    I’m trying to reformulate our existing lip balms, and I want to change the sweetener. Currently I’m using magnasweet 100. I disperse it in castor oil before I add it to the formula. 
    It is giving me problems, it burns and becomes brown at 80C during production, it precipitates quickly and is not uniformly dispersed though the stick. 
    Could any body recommend a sweetener for lip balm or know what is a best way to use magnasweet?

    Any info is helpful
    Thanks!

    tanita214 replied 7 years, 6 months ago 3 Members · 5 Replies
  • 5 Replies
  • belassi

    Member
    May 4, 2017 at 5:44 pm

    The Magnasweet® 100 Series is a line of products based on the traditional Monoammonium Glycyrrhizinate 
    “Based on” is the phrase here. What on earth else have they added? I suggest that you obtain pure 
    Monoammonium Glycyrrhizinate for your product instead of a bastardised mixture, I doubt that it will decompose at 80C. Failing that, you can investigate Sucralosa, saccharine, and Stevia.

  • DRBOB@VERDIENT.BIZ

    Member
    May 4, 2017 at 5:56 pm

    Agree my preference would be small amount of sucralose 0.5% add during cool down at 40C.

  • tanita214

    Member
    May 4, 2017 at 7:02 pm

    thank you so much
    DRBOB, so if I’m adding sweetener at 40C at what temperature should I pour the lip balm? I’m pouring at 65-70C right now. Does it mean that i need to reheat it again?

  • DRBOB@VERDIENT.BIZ

    Member
    May 4, 2017 at 10:19 pm

    Pour at lowest possible temp although Sucralose should be okay at 60 to 70 if you need to be that high.

  • tanita214

    Member
    May 5, 2017 at 1:57 pm

    Thank  you all so much again! 

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