Magnesium Cream Separating
Hi there! I am a diy in my kitchen person. I am currently trying to make a Magnesium Cream.
The formulation I am using is 70% water, 10% coconut oil, 10% shea butter, 8% emulsifier - vegemulse (inci glyceryl stearate, Cetearyl Alcohol, Sodium Stearoyl Lactyate) 1% preservative (nipaguard sce) and 1% essential oils.
I am dissolving 200 grams of magnesium Chloride flakes per litre of cream in the water phase.
My process is to heat both the water phase and the oil phase to 75 deg c, combine and blend for just over a minute (one litre batch), let rest for 2 min, reblend, then blend occasionally as the mix cools. I add the preservative and essential oils at 35 deg.
The problem is that at the second blend the cream separates with the water going to the bottom.
I have tried making the cream without the magnesium and it works fine. However using the same process with the Magnesium doesn’t - I have tried both using 70% mls and 70% weight for the water phase, as obviously with the magnesium dissolved it changes the weight - but both ways I still get massive separation very quickly.
Has anyone had any experience in using Magnesium Chloride flakes in creams? This product is for children so I want it to be as natural as possible.
I am assuming the emulsifer needs to change but I don’t know which one to use. Also should I use mls or weight for the 70% water phase? I am happy to keep experimenting but if anyone knows it will save me a bit of money and time!
Thank so much in advance!!