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help with bubbles
Hello,
I have been making cream emulsions with just some basic ingredients.
Normally: water (70%-80%) then a mix of oils and butter for the oil phase.
Using xanthan gum and emulsifier waxes as well as thickeners like stereatic acid or cetyl alcohol.
The creams have a nice feeling and thickeness and people I ave to try them are happy with these.
My pain is the bubbles….
I am using a hand mixer, then I tried with different blades but I still have those bubbles entrapped in the cream…
Do you think that one of those overhead stirrers will help this?
Do you think that something like the one in the picture will be able to mix a thick cream of about a 3kg batch?
Thnk you so much for your help.
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7 Replies
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I have been searching for this stirring issues. I wonder why aren’t hand blenders suitable, is it because they have too much rpm, even at low speeds?
And the impellers? I guess an anchor impeler at reasonable low speed would emulsify the creams with no air entrapment (even if oil still hot).
Is it necessary to stirr all the time it takes to cool down?
I mean, I am stirring while both phases are hot, but I dont wait until its cold to finish stirring. I stirr it for a few minutes to emulsify and just leave until its about 35ºC to add the preservative + fragrance and mix it again when its already thick and cold..
any suggestions? -
Hand blenders can be fine for lab samples. They just aren’t used much in professional labs because you can’t easily reproduce the effect in a large production tank.
Yes, you should stir the whole time on cool down. Just not at the same high RPM.
Hand mixers draw in too much air which creates the bubbles. When blending you need to keep the propeller submerged and avoid drawing in air.
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thanks Perry.
My feeling is that even at the lowest speed the hand mixer has too much rpm… Specially if I’m mixing the whole time its too much stirring… any idea on how much is the average reccommended rpm? -
Depends on many factors but most batches I’ve made in the lab use between 300 -900 RPM
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exactly what I though..
A regular kitchen blender has around 6000 rpm, its too much -
I really don’t understand why this should be happening with hot process. The pour should be thin enough while hot for any bubbles to rise to the top and dissipate. It must be the Xanthan gum keeping bubbles suspended.
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If you need something to blend you can find at home you can use that thing to make cream with a different blade.
I found that I had one at home the other day and used it to make soap, it surprised me, it has good speed and decent torque.
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