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Does the action of blending introduce oxygen to your formula?
I will use an example:
you are making a serum with antioxidants. You are going to add hyaluronic acid powder to it or some other powder. Maybe it’s a thickener, viscosity agent, or something else. As is customary, you plan on using a hand held blending tool to fully incorporate this ingredient in your formula.
my question:
does this blending action introduce oxygen into your formula and expose your ingredients to it… which can lead to faster oxidation of not just the antioxidants but of your entire formula?the way I understand it, the spinning of the blender creates a vortex which stirs in air. Or is that completely wrong?
for example when i think of gels that have carbomer, oftentimes there are tiny little air bubbles trapped inside the gel that never vanish. these bubbles I would have to think are causing some oxidative damage… at least more damage than if the product did not have any of these bubbles? Or is is negligible?
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4 Replies
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I think oxygen will get dissolved in any mixture that you blend . Ofcourse the gel form will definitely dissolve more due to traped air bubbles and due to the increase in volume is due to air i think.
But the amount of oxygen dissolved is in ppm (running water has 9ppm DO) so when you consider the ratio of the amount of antioxidants vs amount of oxygen will be like 100000 to 1 which in my opinion can be considered negligible.
Nonetheless antioxidant preservatives are also used to prevent oxidation.
This just my two bit on the subject. I hope this helps. -
It’s best to avoid air bubbles.
You can search for immersion blender’s attachment shared in the old posts. -
Don’t use an immersion blender, that simple. They are not used in R&D for this and numerous other reasons. With an overhead mixer and the proper blade, you can limit cavitation to such a level the the incorporated airissue is moot. -
I (DIYer - non professional) use overhead stirrer with proper blades, can do many formulations without air bubbles issue.
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