Home Cosmetic Science Talk Formulating Why is stearic acid sold in different forms?

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  • Why is stearic acid sold in different forms?

    Posted by Cafe33 on February 15, 2021 at 10:00 pm

    I have purchased three different forms of stearic acid, “triple pressed” spherical pellets, flake like material and even a fine powdered form. 

    I noticed that the triple pressed version is more volumetrically efficient which possibly can be an advantage in industrial production.  

    My main use of stearic acid is in syndet bars where I use upwards of 20%. I am always melting the ingredient. Would there really be any significant difference between different forms and suppliers of this material since it is incorporated in my formula in a melted phase?

    ngarayeva001 replied 3 years, 8 months ago 4 Members · 4 Replies
  • 4 Replies
  • luiscuevasii

    Member
    February 18, 2021 at 3:20 am

    I’m not an specialist, but I was very surprised when I found that stearic acid in powder form, it is not only stearic, in fact there is a lot of Oleic. It seams that isn’t easy to split both products. 

    I have used flakes and powder, and got better results with the powder in terms of hardening the soap. By the way, are you using SCS for your sunset bars?.

  • Cafe33

    Member
    February 18, 2021 at 8:52 pm

    I bought stearic acid in powder form but never used it. 

    I use mainly SCI, SCS and sodium stearate in my syndet bars (which I guess you could say is a “combo” bar)

  • chemicalmatt

    Member
    February 18, 2021 at 9:54 pm

    Stearic acid triple pressed NF 50 (C18:C16 in 1:1 ratio) having both saponification and acid values approximately 210 is the only grade to use either as emulsifier builder with amine, as thickener, or soap making. This is why veterans often refer to it as “soaper’s stearic”.  I’ve never seen the powder only the flakes. Powder may be form Chinese source?

  • ngarayeva001

    Member
    February 19, 2021 at 10:53 pm

    stearic acid sold by DIY suppliers often comes as a powder. I don’t like it because it’s clumping (not surprisingly).

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