• Formulating

  Viscosity or yield value to prevent creaming and phase separation

  Posted by Abdullah on December 26, 2020 at 4:28 am

  I made this lotion

  Oil phase

  Olive oil %9.3 Hlb 7

  Glyceryl caprylate %0.7 Hlb 6.6

  Hlb of oil phase= 6.97

  Water phase 

  Water to %100 

  Emulsifiers

  Polyglyceryl-4 Laurate %53.38 Hlb 10

  Glyceryl oleate %46.62 Hlb 3.5

  This mixture gives Hlb 6.97 
  Total emulsifier=6

  I made four versions

  Without water phase thickner creaming happened and both phases separated.

  When added %0.2 xanthan gum it is stable after few weeks yet.

  When added %0.2 Hydroxyethylcellulose and %0.2 cationic guar creaming happened again and phases separated.

  So, Is it the viscosity of thickner in water phase that prevent the oil phase from coalescing and separating, or the yield value? 

  chemistry8303 replied 3 years, 11 months ago 2 Members · 1 Reply

  • emulsion
  • instability
  • v
  • viscosity
  • yield-value
• 1 Reply

• 

  chemistry8303

  Member

  December 26, 2020 at 12:02 pm

  high viscosity is caused to separate longer, but the most problem is your emulsifier, change it, mix your emulsifier with oils phase, then add to water phase.

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