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Bloom Testing
Hi all,
I’m working on a lip balm (going into a tube, not a stick, but is anhydrous) and my customer asked if I’ve done bloom testing. Is anyone familiar with this testing, and can provide a typical method they follow? We do freeze/thaw testing (4 cycles) but they said in bloom testing, the temperature fluctuates between 36C and 18C and is a bit more rigorous.
Any protocols anyone can share would be great, thank you! -
1 Reply
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@gdabain bloom testing, eh? That is for food techs and chocolate formulators, so look into ASTM methods for foods. I will tell you how to prevent it though: add a polyglyceryl fatty acid multi ester such as Caprol ET from Abitec (Polyglcyeryl-6 Octastearate). Good old lecithin works too but the Caprol ET adds a far nicer sensorial and is totally edible as virtually all PEFA are. These came from the food industry. Polyglyceryl-3 Diisostearate and Olive Oil Polyglcyeryl-6 Esters are good PEFA for this too. I cannot think of a worse sensorial than lecithin: yuuucck! Gives me the creeps every time I touch it. BTW, in cosmetic science we call this “retarding recrystallization of butters” instead of “retarding bloom” just to stay clear of the food tech folks.
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