hydrolyed proteins and viscosity loss.

Formulating

hydrolyed proteins and viscosity loss.

Posted by natasha.acendra on February 24, 2025 at 4:50 pm

Hi! I have been formulating a styling cream for all hair types, and I’ve had some trouble thickening the formula. I want it to be really dense, almost like a butter. However, I noticed that at the very end of my formulation, it loses a significant percentage of its viscosity. The last ingredients I add are hydrolyzed silk protein and hydrolyzed wheat protein, each at 1% of my formula (a total of 2% hydrolyzed proteins). I know that the proteins are causing the loss of viscosity, but has anyone else experienced this phenomenon? and if you have, what did you do? (i am aware that i can lower the concentration, but i would like it to stay the same)

Thanks in advanced for any tips or suggestions!

This is my formula

Phase A
Water – 84.35%
BX-E10 Extract (Aloe Vera and Alnus arguta, Matricaria chamomille, Cucumis sativus L., Ginkgo biloba, Panax ginseng meyer) – 1.00%
Glucam P20 – 0.10%
Panthenol – 0.20%

Phase B

Polyquaternium-37 – 0.25%
BTMS 50% – 6.00%
Cetyl Alcohol – 2.00%
Silicone Alternative – 1.00%
Rice Butter – 1.00%
Argan Oil – 0.50%
Coconut Oil – 0.25%
Jojoba Oil – 0.25%

Phase C

Vitamin E – 0.10%
Silk Protein – 1.00%
Wheat Protein – 1.00%
Phenoxyethanol – 1.00%

Mix Phase A and heat until 70°C-80°C. Mix Phase B. Add phase B to really hot phase A. stir at high speed until combined. Let the mixture cool down. When the mixture is below 40°C add phace C.

This discussion was modified 3 hours, 41 minutes ago by natasha.acendra.

natasha.acendra replied 3 hours, 44 minutes ago 1 Member · 0 Replies

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