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Egg Albumin
HelloI am trying to use egg albumin in an instant lifting serum as I read it can constrict and lift up skin temporarily. But when I put the serum in 44’C (for stability test), the result was agglomeration of the albumin!Any idea please! -
2 Replies
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one of our customers has a product formulated on the same principle: in this case, the albumen is present as a dry powder, and the end-user mixes it with a carbomer gel at the point of use to form a serum
given the trouble you’re having with stability in solution, it may be worth taking the same approach here
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Try adding the albumin below 35C. I’ve found when I add serum albumin at too high a temp I get “scrambled eggs” - quite literally!
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