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viscosity of anhydrous oil/balm system
Hi, I would like to discuss with you about the viscosity of an anhydrous soft oil/balm system. I tried making an oil/balm product based on plant oil , wax, shea butter and hydrogenated castor oil as thickening agent.
But there is always a problem of the viscosity. I have made two sizes of lab-batch, 600 g and 1.200 g. The bigger batch was more viscous as the smaller. The cooling duration and speed were kept the same. The homogenization duration is doubled for 1.200 g to ensure the “same” energy input.
What is the reason for the viscosity difference between the both? The product is also a shear-sensitive product. I thought because the shear force would destroy the lipophilic interaction or structure between the long carbon bone after crystallization? Could anybody explain the mechanism about the viscosity of oil/wax system or suggest me some literature/papers? I am really concerned about this product in production.
Btw, we are not able to fill them into package at a warm/high temperature.
Thanks a lot!????
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2 Replies
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Hi Yang. I’m not sure how much viscosity differs in the two batches - if it’s a small difference and you have higher butter content, could it be that in the smaller batch more air is ‘trapped’ in the system (bigger surface area introduced with air) - less viscous product? Was rpm kept the same with both batches? Butters tend to trap more air with higher rpm. The time of cooling down may also have a slight effect on the end viscosity of butter containing Products in my experience.
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Hi Zoya. Thanks for your reply. ????
There is 20% butter in the formulation. The final product should be soft enough to be filled below 30 °C, but also thick enough to avoid run-off tubes (packaging) and oil separation.
The viscosity of larger batch is already twice as high as that of smaller batch. During cooling, the stirring speed of the 1.2 kg batch is twice as high as that of the smaller batch.
I think it is really difficult to figure out the reason or a solution. Based on my knowledge, the lipophilic interaction is hard to control. As you said, the air in the product has also an impact on the viscosity.
Maybe I should re-formulate the product so that I dont need to homogenise the product at the end. (for this formulation I have to, cause the texture is very rough/grainy)
I’d be very glad to hear your ideas. THANKS!
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