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Starches in schampo bar
I have seen a few recipes with starches in solid schampo bars and was wondering if they are doing any good or at least not any damage. The reasoning behind the recipes seem to be to make the bars milder. I have seen one with 11% corn starch replacing SCI and another with 25% collodial oatmeal. Is there any point to this or is a bar with SCI instead of the starch just as mild anyway?
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6 Replies
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@leifh Starches in solid bars mainly act as binder, giving the bar a better structure. As a side effec, some starches (modified) can interact with surfactants resulting in milder systems and helping stabilize the foam as well.
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Starches can also discolor depending upon the SAA used example particularly SCI maltodextrin is a safer binder alternative
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DRBOB@VERDIENT.BIZ said:Starches can also discolor depending upon the SAA used example particularly SCI maltodextrin is a safer binder alternative
Discolor hair you mean?
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ketchito said:@leifh Starches in solid bars mainly act as binder, giving the bar a better structure. As a side effec, some starches (modified) can interact with surfactants resulting in milder systems and helping stabilize the foam as well.
So one would need a modified starch to have any benifit? Corn starch or arrowroot would not give these benifits.
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leifh said:ketchito said:@leifh Starches in solid bars mainly act as binder, giving the bar a better structure. As a side effec, some starches (modified) can interact with surfactants resulting in milder systems and helping stabilize the foam as well.
So one would need a modified starch to have any benifit? Corn starch or arrowroot would not give these benifits.
@leifth It depends on what you want. If you just need a binder to have a more solid bar, then non modified starches can work. As @”DRBOB@VERDIENT.BIZ” suggested, Maltodextrin is a better alternative for the purpose. If you want the foam stabilization and mildness they provide (although SCI is already a mild surfactant), you better use a modified starch (like Structure XL).
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How much of maltodextrin and how much of modified starch would you recommend?
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