viscosity in cream - Chemists Corner

Formulating

viscosity in cream

Posted by ssdc on December 9, 2014 at 9:37 pm

Hie all,

I used NaOH 20% solution to adjust the pH of my cream. I found that when I add NaOH to achieve pH 9, the viscosity of my cream decrease.

I would like to know the chemistry behind this.

My cream contains the following:

glyceryl stearate citrate

sorbitan sterate

xanthan gum

oil

water

preservative

fragrance

Thank you in advance

ssdc replied 9 years, 9 months ago 2 Members · 4 Replies
4 Replies

belassi

Member
December 9, 2014 at 11:03 pm

At pH=9 and NaOH, the oil component will be turning into soap.
ssdc

Member
December 10, 2014 at 1:30 am

therefore water is produced thus making the cream more diluted?
belassi

Member
December 10, 2014 at 2:00 am

well, there’s probably a lot more than that going on, but I don’t know the chemistry of your other ingredients. Why such a high pH?
ssdc

Member
December 10, 2014 at 3:22 am

im just studying on the stability of the cream at different pH

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