Excuse my wording on the below questions. Powdered products are not my core expertise so some of my wording might be off.
I have a domed, baked powder product (something like ) with: pigments + fillers/ dimethicone and mineral oil.
Now I was asked to preform a stability test on this and as expected it's bone dry, shrinking and cracked after a few days in the oven. To me this signifies a product with a short shelf life but how can that be? Do such products have a different stability test protocol? The science seems pretty straightforward or am I missing something here?