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Buffering a cream
Hi all,
Hoping someone can give me some scientific advice. I don’t have a formula yet so this is all hypothetical, but when using MSM (methylsulfonylmethane) in a cream at around 10%, is there a need for a buffer? I plan on using a pre-neutralized polymer to thicken with cetearyl alcohol, and phenoxyethanol/ethylhexylglycerin as a preservative. I’m not familiar with MSM so I don’t know if a chelator or buffer would interfere OR be required. Different websites give me different use instructions.
Thanks so much!
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2 Replies
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I don’t see any reason why you should buffer MSM, it’s a very stable compound.Also, you can’t really buffer a 10% solution… you could add a buffer but, scientifically speaking, this is likely not a buffered solution with regard to those 10%…Anyway, just dump your MSM into whichever product you like. It is a solute and therefore may affect physical stability and viscosity by changing for example the apparent HLB/HLD values of the emulsifiers and/or lead to salting out/in effects. -
Exactly what I wanted to hear, thank you so much @Pharma!
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