Home Cosmetic Science Talk Formulating General Why the product become thicker after heating

  • 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

    • This discussion was modified 7 months, 2 weeks ago by  Fekher.
    Fekher replied 5 months 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.

    • 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.

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