Is it normal for W/O cream to double its viscosity few hours after production?
I have noticed my W/O cream to have its viscosity doubled (from 45.000 mPas to 90.000mPas) within 4 hours after its production at room temperature. Is this normal and how can it be explained? Also, the 25C stability sample retains this viscosity value for weeks, while the 45C oven stability sample looses it. Any thoughts?
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