belassi
Forum Replies Created
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Too little surfactant in my opinion.
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With 70% ethanol they will meet WHO guidlines so these should be fine. However it seems like overkill to include a preservative, you don’t need one. And what’s the vinegar for? Acetic is not a nice smell. I’d omit that. Also, the peppermint EO at 0.2% ?? Peppermint is an EO that is effective in very small % and you state this is for restaurant use. I think you will end up removing the EO because eveything is going to smell like mint… not good if you’re eating… and the lemon EO? I’d reduce that to a maximum of 0.1%.
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The reason I stopped using green tea extract (powder) was that almost all of it ended up wasted. I was using around 0.5% by weight, and after just three months, in the refri, it had denatured and become junk. I moved to pine bark extract instead, it has a similar profile but has been far more stable so far. Interestingly, they both act as indicators when used in cream. At the correct percentage use, and the correct pH, the emulsion resembles caucasian skin tone. Stability is an issue, more especially with the tea extract, since the initial tint is pink, but over time it turns to beige.
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Borax???? Do you really want to regress to 18th century methods and use toxic ingredients?
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@Graillotion: Overkill. You mentioned batch sizes of 4L. Frankly, a stick blender of the right type is good enough to make stable emulsions using that combo you mention. The key is to buy a stick blender with a rotor that has blade tips close to the shroud. By close I mean < 1mm. This creates high shear and at the RPMs a stick blender runs at, you can emulsify 4L of emulsion in minutes.
After emulsifying the blender should be discontinued and propellor or paddle mixing used during the cool-down phase. -
Providing you have an open mind and are prepared to take a look at what the industry is doing (but please, NOT if everything has to be ‘natural’ or ‘organic’) I strongly recommend seeing if you can get on a seminar run by one of your local ingredient suppliers. First you learn about ingredients and systems. Then you put to use what you learned. Typically, working in small teams, you formulate several products. It is a great opportunity to learn; I could bore you to tears with what I learned about the design of a modern laundry detergent system. You even (usually) get to take the products you made, home. The glass cleaner we made was amaaaaaaazing. I demonstrated it on my car, to my car wash guy. He was gobsmacked.
Also … you get to find out who else is operating in your neighbourhood, which is good commercial intelligence. -
Tyss, first, this is a cosmetic chemist group, not a domestic products group. Secondly, it is not good manners to jump into someone else’s question with a completely unrelated topic.
Third, I do hope your product will not come in contact with skin, not with that preservative. -
Wow I am surprised. I am going to have a look at my costs database. Hang on… OK. According to info, our last purchase came in around US$3 per kilo, which seems cheap enough.
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It’s not uncommon for commercial pearlizer to be >40 of the final formula.
— 40% of the formula? Really? -
If you use the same beaker for multiple (compatible) things the error is less. Furthermore, you can, after final addition and mixing, pour some back in and then return it to the main amount, thus incorporating pretty much all.
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I began going that route but since pearliser is not exactly expensive, and gives excellent, very reproducible results, and is only used at say 3%, I decided to buy the commercial product.
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Considering lauric acid is the dominant fatty acid in coconut oil, is sodium laurate not a sufficient substitute as a gellant?
Why are you asking us, considering that you have just conducted a chemistry experiment that answered your question? As far as this is concerned you now know a lot more than I do about it. -
I think these are the products he means, EG: Silvex
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Don’t you LISTEN, man? REALLY? You can’t do that.
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Why don’t you simply conduct an experiment? How else are you going to learn?
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Foam is what you want, surely, in a hand soap. At least I do. I use an ASM of about 10% for pump-bottle soap.
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“… astonishing RPM for such tools (depends on the model, somewhere between 12’000 and 17’000 RPM” - hell that’s nothing, my Yamaha RD200 street bike could go to 14,000…
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I’m glad this is working out well. Yes, you don’t need much peppermint EO. It is one of my favourites along with lavender EO.
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chloromethyl/methylisothiazolinone - you chose just about the most nasty, horrible, preservative available. A preservative that is known to cause atopic dermatitis. I strongly suggest you get proper professional help.
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1. That’s a pathetically small amount of surfactant. So, NO.
2. You will have to experiment.
3. Loss of viscosity caused by adding fragrance is a usual problem.
4. No.
5. No. Yes.
6. No idea.
also, sodium benzoate is more than twice as high % as normally used. -
I’m not going to comment. I will leave it to someone with a more diplomatic way of responding.
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Hello Jamie.
With respect, the group is the ‘Cosmetic Science’ forum.
I’m sure you will understand when I say that I have no idea what you’re talking about. Sorry. -
From the given ingredients the only possible problems I can see are the fragrance and, if it is exactly as stated, bacterial contamination due to no preservative, resulting in contact dermatitis.
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You have an ASM of around 4 or 5% which is insufficient surfactant.
I assume ‘PEG 7’ is PEG-7 glyceryl cocoate. If so, 1% is correct.
I have NO idea what “levanol HB” is. Nothing else seems out of order so maybe that’s the problem. -
This is somewhat out of my area but I will try. First, what benefit do you expect to get from rice water? It’s just starch. I can imagine it in a shampoo but not in a leave-in product and I don’t understand how it could be beneficial in a conditioner. I ask the question, always: Is this a substance I see regularly included in commercial products? (I don’t think so). If not, why not?
I understand that rice contains bacterial spores that can survive boiling. That would worry me. The very least I would want to do is examine at what temperature those spores would be killed. Would a pressure cooker be enough? Or would an autoclave be necessary?
Then there is the issue of arsenic…
I took a look at that site you linked. “• Made with natural ingredients”
- cyclopentasiloxane, BTMS, stearalkonium chloride are super natural, aren’t they?