-
Sweetener for Lip Balms
Hi All,
I’m trying to reformulate our existing lip balms, and I want to change the sweetener. Currently I’m using magnasweet 100. I disperse it in castor oil before I add it to the formula.
It is giving me problems, it burns and becomes brown at 80C during production, it precipitates quickly and is not uniformly dispersed though the stick.
Could any body recommend a sweetener for lip balm or know what is a best way to use magnasweet?Any info is helpful
Thanks! -
5 Replies
-
The Magnasweet® 100 Series is a line of products based on the traditional Monoammonium Glycyrrhizinate
“Based on” is the phrase here. What on earth else have they added? I suggest that you obtain pure Monoammonium Glycyrrhizinate for your product instead of a bastardised mixture, I doubt that it will decompose at 80C. Failing that, you can investigate Sucralosa, saccharine, and Stevia. -
Agree my preference would be small amount of sucralose 0.5% add during cool down at 40C.
-
thank you so much
DRBOB, so if I’m adding sweetener at 40C at what temperature should I pour the lip balm? I’m pouring at 65-70C right now. Does it mean that i need to reheat it again? -
Pour at lowest possible temp although Sucralose should be okay at 60 to 70 if you need to be that high.
-
Thank you all so much again!
Log in to reply.