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Formula fails freeze/thaw but passes incubation and centrifugation
Hello everyone!I’m coming today with a question about stability
I’ve tested one of my products and it keeps on failing the freeze/thaw test.Emulsion didn’t separate but the texture changed.It passed incubation at 45*C for 2 months ( ongoing test) and centrifugation (warmed to 50*C and spun for 30 mins at 3000rpm).
The formula for this product is very simple:Montanov 68 3%Eumulgin SG 0.5%
Solagum AX 0.2%Oils 14%Shea butter 3%cetyl alcohol 2%Glycerin 4%Pentylene glycol 3%1388 eco 4 %
Lactic Acid. 0.35%
Water up to 100I would be very grateful if you could share with me your experience and thoughts.
Thank you in advance.
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6 Replies
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What are chances of freezing in your distribution system?
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@goska007 We usually put samples at different conditions from the start (not only heat). One condition is at 4-5°C degrees, and in an emulsion, it can tell you if you have some risk for crystallization, which you won’t see in the oven, since the oven favors solubility.
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For freeze/thaw issues I usually throw in 1% propylene glycol and it takes care of it.
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Cut down on the Shea Butter to 1.5%.
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PhilGeis the chance that my product will be exposed to freezing is very low (distribution in the UK) but let’s say that someone will send it overseas and then it could potentially be exposed to some freezing…
ketchito I have tested my product in all conditions: fridge, freezer, incubator, room temperature etc.
JonahRay I have 3% of pentylene glycol (naturally derived) in that formulation. Wouldn’t it do the same job as it’s a glycol as well?
MarkBroussard I’ve tried without shea butter and got the same problem
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Then try changing emulsifiers
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