How to Increase Thermal Stability and Freeze Thaw Stability of an Anhydrous Product
Hi, all! I’m facing some difficulties during my formulation. Currently I have a project on a hot poured cream foundation and this is my first time to make a hot poured cream. Here are the problem I’m facing, hope you can advice:
1. During heating process, there are lot of bubbles produced and make me can’t pour a nice and smooth surface. I wonder is it due to the high temperature or stirring method…
2. The cream foundatin produced is stable under room temperature, light and freeze but does not stable under 40C and 50C as well as freeze thaw. It is sweating and perhaps form some dots on the surface. May I know the reason behind? Any idea on how to solve the issue?
Thank you very much in advance!
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