Looking for advice on formula stabilizers that prevent separation in heat
I feel so lucky to be able to have access to this forum!
I really appreciate any advice from you knowledgeable chemists on a formula I am working on. I am making a body butter, but I’d like it to be non-greasy, yet still thick and hydrating. I really love cupuacu butter, so wanted the formula to have a lot of that in it. Here is what I came up with:
distilled water 40% Theobroma grandiflorum (Cupuacu) Butter 40% Vitis Vinifera (Grape) Seed Oil 9.3% stearic acid 3% cetyl alcohol 5% phenoxyethanol .7% fragrance 2%
Here are some issues I’m having:
1. The formula separates (has a pool of oil) when it gets warm (>85 degrees). Is there something else I can use to stabilize this formula and keep it from separating in high temperatures?
2. Is phenoxyethanol an appropriate preservative to use?
3. Is the proportion of water to butter typical for a butter?
Thanks in advance for any help!