Home Cosmetic Science Talk Formulating Evaluate and elaborate on this statement (croda) in regards to oil gelling…..

  • Evaluate and elaborate on this statement (croda) in regards to oil gelling…..

    Posted by Graillotion on March 16, 2023 at 8:27 pm

    I do a lot of volunteer work on a beginner site….so they spend a lot of time working within the confines of anhydrous. So this means we are often times trying to add viscosity to lipids. As they of course have a natural bent…we often times work with ingredients like C10-18 triglycerides.

    Today’s reading on a Croda marketing page….I read this statement:

    Tip: Gelling Vegetable Oils

    It is extremely difficult to gel vegetable oils or triglycerides of fatty acids, whilst oils containing hydroxyl

    functionality (-OH groups) gel readily. As a result, mixing vegetable oils with Castor Oil, which has a hydroxyl

    group, or other highly compatible liquids, such as C12-15 Alkyl Benzoate, will often successfully lead to a gel

    being formed.

    In the aforementioned context….will the addition of something like castor….or @chemicalmatt ‘s favorite…. C12-15 AB….greatly enhance the gelling prowess of the C10-18 triglycerides?

    Love to hear ANY comments on the topic…even if unrelated.


    Graillotion replied 1 year, 1 month ago 2 Members · 2 Replies
  • 2 Replies
  • ketchito

    March 16, 2023 at 11:00 pm

    I believe you need hydroxyl groups to be present in your oil. Among natural oil, I believe Castor Oil is the only one that has hydroxyl groups, and that’s why it works as a gelling agent for other oils.

  • Graillotion

    March 17, 2023 at 2:32 am

    I guess the next logical question would be…. How much of C12-15 AB or castor oil would one need to make this whole system function, par excellence? Is 1% going to get it done? Back in my early days…I tried to use castor in emulsions…and felt it destroyed the haptics….at even .5%?

    I keep C12-15AB on hand….but I don’t make anhydrous products….and the mommies….don’t keep C12-15AB on hand.

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