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Emulsion
I’m thinking of using coconut milk to form and emulsion. Please how can I achieve this?
How should I stabilize/preserve this?
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7 Replies
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Why would you want to do that? What benefits?
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Define coconut milk: Clear coconut water (the liquid on the inside of the nut) or that white, milky or even creamy stuff obtained by homogenized nut pulp and water?
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The later @Pharma
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Milk is already an emulsion - it is fats dispersed within aqueous medium.
If you are looking to emulsify something, you would be looking to emulsify either an oil in water, or water in an oil.
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Thanks Klangridge. How do I keep the fats in the milk from separating?
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Coconut milk is not milk (it may, however, look white like milk and be used as vegan milk alternative), milk is from cows
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@Oladoo there is a lot of context you are not providing.
- is this cosmetic grade coconut milk (if it even exists)?
- or is this for an ingestible/food?
- coconut milk/cream is already an emulsion like klangridge mentioned, what else are you adding to your product?
- coconut milk has a lot of sugars, not a good idea to put in a cosmetic. It’s broth for bacterial growth and preserving will be hard.
- to form stable emulsions you need an emulsifier (in cosmetics and any other industry). There is a myriad of emulsifiers and the effect you want to achieve and other ingredients in your formulation will dictate which one to use.
- again, what kind of product are you trying to make?
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