Why the product become thicker after heating

General

Why the product become thicker after heating

Posted by Fekher on November 3, 2023 at 4:49 pm

I made after shampoo

WATER QSP

Cetearyl alcohol 3%

CATC 3,5%

with additifs

I heated the water up to 85C then I added Cetearyl alcohol with mixing then CATC ،the emulsion was fine however the product was thin by returning the product for heating it came more thick. (just litel heating without reaching even 50 C)

I did not find any explanation why by little heating product became thicker. Any explanation please?

@Perry44 @ozgirl @chemicalmatt @Pharma @Cafe33 @Abdullah @ketchito

Fekher replied 11 months, 2 weeks ago 3 Members · 8 Replies
8 Replies

RathsmeeK

Member
December 2, 2023 at 9:57 am

Are you trying to create a hair conditioner?

What is CATC 3,5%? (<b style=”font-family: inherit; font-size: inherit;”>Cocoyl Adipic Acid/ Trimethylolpropane Copolymer by Lubizol?)

Where is the emulsifier?

Cationic emulsifiers you could be using.

Behentrimonium Chloride, Stearamidopropyl Dimethylamine, Behentrimonium Methosulfate
- Fekher
  
  Member
  January 9, 2024 at 1:32 pm
  
  Yes it is hair conditioner and CATC is citramonium chloride.
ketchito

Member
December 4, 2023 at 1:57 pm

Sorry I missed this. Could you give more detalles about the manufacturing conditions (speeds, time, etc.)? This can influence the final behavior of the emulsion.

Just in case, CTAC is Cetrimonium chloride.
- Fekher
  
  Member
  January 9, 2024 at 1:38 pm
  
  Yes it is Cetrimonium chloride, it was just manual stiring for five minutes.
  
  However today i found out new phenomenon that the time and the speed of stiring have a huge effect on the viscosity of emulsion so could you explain me more the phenomenon please?
ketchito

Member
January 10, 2024 at 3:31 pm

Manufacture conditions like the ones mentioned before, directly impact molecules difusion, collisions, orientation, packing, tansfer, water uptake, etc. And it all gives the final aspect of your emulsion. As a very general rule, high temperature, high mixing speed and time, and medium-slow cooling give you a very stable emulsion.
- Fekher
  
  Member
  January 11, 2024 at 10:26 am
  
  Thanks a lot, actually I found some articles talk about the relation between viscosity(level of oil, temperature of emulsion) and but I did not found good one which matches between viscosity and stiring speed and viscosity.
  
  Just I watch that in hair gel when stiring is too high forgot how the day goes exact speed the viscosity of product decrease. For cream I watch that the viscosity of cream increase only, going from 0 tr/min to 2000 tr/min as string speed the emulsion started in 70 C.
  
  Any reference for the relation between the viscosity of emulsion and the speed /time of stiring it will be exciting.
ketchito

Member
January 11, 2024 at 10:33 pm

Here’s one reference: https://pubmed.ncbi.nlm.nih.gov/18505536/. You can actually find more online.

pubmed.ncbi.nlm.nih.gov
The Influence of Processing Variables on Performance of O/W Emulsion Gels Based on Polymeric Emulsifier (Pemulen (R)TR-2NF) - PubMed
Pemulens(R) (BF Goodrich) are hydrophobically-modified copolymers of acrylic acid (Acrylates/C10-C30 alkyl acrylates) that could act both as primary emulsifiers for o/w emulsions and viscosity enhancing agents. The aim of this study was to assess the influence of different processing conditions … Continue reading
- Fekher
  
  Member
  January 13, 2024 at 12:09 am
  
  Thanks a lot for the interesting reference, actually I never ask about references before I make efforts and researchement however I did not find any interesting ones. In may case I did not use any water soluble thickener however I found the same curve of viscosity said in your reference however I predict that in one very high speed stiring the curve will decrease and we will have same curve with salt curve.