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Stabilizing emulsions
What are your best tips for stabilizing emulsions and preventing them from separating?
What are your best ingredients for doing so?’
Any tips or advice?
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5 Replies
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Emulsifiers & gelling agents :blush: . That’s about as precise as it gets… every formulation has its own ingredients which are ‘best for’.
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@ifamuj Use a blend of Ethoxylated non ionic emulsifiers, you would get very stable emulsion. For example use Oleth-5, Oleth-10 & Oleth-23 at equal amounts
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Thickeners and stabilizers such as gums and fatty alcohols. Use the right amount of shear recommended for the specific emulsifier you are using. If there are any elctrolytes (aloe vera, sodium lactate, sodium PCA) in your formula, make sure the emulsifier can handle them. Similarly, make sure the ingredients are compatibel with each other. For example, don’t use anionic gums for cationic emulsions etc
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Question is a little vague…. but generally I would answer that question by saying….1) use enough emulsifier, and 2) Use a co-emulsifier.
If you are looking for a good place to start, look for an emulsifier with this INCI: Glyceryl Stearate (and) PEG 100 Stearate
It is often referred to by a designation/name that includes ‘165’. As close to bulletproof as you’ll find …. without us knowing much more about the formula.
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Anca_Formulator said:Thickeners and stabilizers such as gums and fatty alcohols. Use the right amount of shear recommended for the specific emulsifier you are using. If there are any elctrolytes (aloe vera, sodium lactate, sodium PCA) in your formula, make sure the emulsifier can handle them. Similarly, make sure the ingredients are compatibel with each other. For example, don’t use anionic gums for cationic emulsions etc
What marks a substance as an electrolyte?
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