Home Cosmetic Science Talk Formulating How do I thin down my Bubble Bath Base?

  • How do I thin down my Bubble Bath Base?

    Posted by Anonymous on April 26, 2014 at 1:07 pm

    Hi All,

    I have developed a Bubble Bath base that I’m satisfied with. It is a cream base, with good stable foam and surfactants.
    At the end of the cook, it has a soft marshmallow consistency. In order to jar it up and sell it, I need to make it pourable.
    Does anyone have some suggestions other than water?
    Thanks,
    Linda 
    Anonymous replied 10 years, 1 month ago 2 Members · 6 Replies
  • 6 Replies
  • Chemist77

    Member
    April 26, 2014 at 1:36 pm

    Maybe you need to optimize your thickener and I suppose if it is something like PEG 150 Distearate like thickener then extra care has to be taken to keep the end product pourable.

  • Anonymous

    Guest
    April 26, 2014 at 3:45 pm
    Here is the formula:

    SCI Baby Foam
    SLSa
    Natural surfactant enhancer
    Sulfoacetate Sulfsuccinate
    cocobetaine
    water
    glycerine


    I had some luck with Aloe vera (thickened), so am waiting to see how it rests overnight.
    Any and all comments are welcome both on the formulation and how to thin down the final product. 
    Linda
  • Chemist77

    Member
    April 27, 2014 at 12:52 am

    @Linda Try to optimize the ration of SCI and SLSa, see the link below which is quite helpful.

    http://swiftcraftymonkey.blogspot.ae/2009/03/bubble-bath.html

  • jrusso531

    Member
    April 28, 2014 at 11:29 am

    Add some Caprylyl Glycol at a low use level.

  • Anonymous

    Guest
    May 1, 2014 at 2:27 am

    @milliachemist : thanks for that suggestion. I am also using a product called ‘Glyceryl Caprylate Caprate’ in the formula. it is a foam enhancer and thickener. Maybe I need to look at that too. Thanks for mentioning the SCI and SLSa need to be optimized. ~Linda

  • Anonymous

    Guest
    May 1, 2014 at 2:29 am

    @jrusso531: I have read that this sometimes causes irritation. I’m wondering though, if it has some preservative qualities to it. Thanks for the suggestion.~Linda

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