• Formulating

  Incorporate water in lip balm

  Posted by weldo on October 19, 2017 at 8:30 am

  Hello,

  I have already some food flavour (propylene glycol as carrier) in large quantity that I would like to use in a lip balm. So I have to add around 3 to 5% water phase to the lip balm (its gonna help the sucralose to dissolve too). 
  to incorporate the water phase I looked for some emulsifier and I found that lanolin + lecithin could make the job.

  My actual formulation is:
  45% oil
  15% Beewax
  15% sheabutter
  20% Petroleum
  1% Vitamin E Acetate
  0.2% Vitamin E Tocopherol
  0.1% Sucralose
  (and some food flavor that I want to add)

  the formulation I would like to try:
  40% oil
  15% Lanolin (instead of beewax)
  15% sheabutter
  20% Petroleum
  5% lecithin
  1% Vitamin E Acetate
  0.2% Vitamin E Tocopherol
  and the water phase:
  3% food flavor
  0.1% Sucralose

  As I never worked with Lanolin and Lecithin I’m open to advices and suggestions before I try it.

  Can it be stable?
  15% lanolin and 5% lecithin is enough to incorporate 3 to 5% water phase?
  Should I add some preservative?
  Should I try other emulsifier?

  Any advice/thoughts would be highly appreciated! 
  thanks 

  chemnc replied 7 years, 2 months ago 3 Members · 3 Replies

  • emulsifier
  • lanolin
  • lecithin
  • lip-balm
• 3 Replies

• 

  Bobzchemist

  Member

  October 19, 2017 at 1:45 pm

  Adding water to lipstick (or any lip product) makes it absolutely mandatory to have a robust preservative system.

• 

  weldo

  Member

  October 20, 2017 at 10:42 am

  Thanks for your advice Bobzchemist,
  Should I add more preservative even if I only add food flavor (propylene glycol)?

  I just got all the products except lecithin. But the anhydrous lanolin can carry up to 25% w/w so I will try with 10% lanolin and 2% food flavor.

• 

  chemnc

  Member

  October 21, 2017 at 1:32 am

  Preservatives for lip balms are a challenge. Very few available.

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