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Separation/Clumping Issue in Starch-Oil-Water product
Would love some assistance on figuring out some separation and clumping issue in our skin product. It is a combination of starch (4%), oil (1%), xanthan gum (0.1%), preservative (1%) and water.
After about 6-9 months after production from our contract manufacturer, we found that there was some large clumps in our bottle, as though the starch was beginning to “separate” from the liquid contents. Some photos are available in the link below.(unfortunately, once we poured the product out, the clumps were not as visible anymore, so we don’t have any photos of the product in a transparent bottle.)Thank you! -
9 Replies
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The pictures are not accessible. You can post pictures directly by clicking the 6th icon from the left and pasting the link. Or give us access to your Evernote page.
I haven’t worked on any similar system & can’t see the pictures so I don’t know how much of an answer I can provide. But when you get separation that means your ratio of emulsifier to oil is not right. Decrease oil or increase starch would be what I would try. -
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Hey yq1,
What Kind of starch are you using?
We have also tired to recreate a market product containing starch, water, oil, fatty acids…we did not recognize clumping, but water separation at room temperature after Three months. All other tested conditions were stable. Even 50℃. Ridiculus! -
Are you trying to make a Pickering emulsion? Or is it just a suspension where the oil has adsorbed onto the starch?
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Lara, we are using hydroxypropyl starch phosphate. May I know how you worked through the water separation at room temperature, and why did you have this issue?
Bobzchemist, we were aiming for suspension in our emulsion. Any suggestions on what we could do or try? -
Hey yq1,
We are using the same kind of starch. May be this is the point. I will later have a look an the datasheet again.
Unfortunately priorities have changed in my department, so we were not able to solve the Problem by now.
As we just prepare small batches it was concluded to be stabile for two months and when base is needed it will be stored in fridge.
I dont like this result
@yq1, if you don’t have an emulsifier in your formula (as you indicated you didn’t), you are not really making an emulsion. What you are doing is making a starch/xanthan gum suspension, and the 1% oil you add is simply absorbed by the starch.
To make a stable emulsion, you need emulsifiers, but you may not actually need an emulsion.Have you looked at veegum to improve your suspension, or fumed silica for better oil absorption? thanks bobzchemist, will have a look into your suggestions and see if it will work for us!
lara, we don’t have any emulsifier at the moment, but may need to try adding one.
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