[brumanwong]

I think it is very common mindset to hobbyist or beginner. I understand what you are saying. The thought of having to set up double boiler, trying to find large enough container to hold both water and oil phase, and the cleaning afterwards. It’s just too time consuming and if you made only a small batch, you’d think it’s not worth to set things up this much and begin to find a “shortcut” or workaround. Yes, no?

Maybe another way is to make the base in enough volume so you don’t have to setup the boiler every time. You can add your favorite ingredients, perfume or actives by just “pour and stir” in cold process.

[brumanwong]

Microformulation said:

brumanwong said:

MarkBroussard said:

The problem you are having is that the solubility of Caffeine is 2.17 g/ 100 ml water.  You’ll never get 5% Caffeine into an aqeous solution, the maximum would be 2.17% or actually a bit less than that.

If you look at The Ordinary formula you will see that they are using Caffeine complexed with Maltodextrin to increase the solubility which is how they get 5% Caffeine in the product.

Thanks a lot!

I’m curious about the scientific reason
behind Maltodextrin can help increase the solubility of Caffeine and
prevent it to recrystallized. If you know, I would appreciate it if you
could elaborate a bit. Does it only work with Maltodextrin or is there
any alternative? Is there any specific way working with Maltodextrin?
any ratio with Caffeine, processing method, etc?

It isn’t something you could make nor could you just add maltodextrin. It is part of an encapsulated product. It is a raw material they purchase; 

Thanks for the info, so in conclusion it must have some kind of encapsulation to address the recrystallization problem.

[brumanwong]

MarkBroussard said:

The problem you are having is that the solubility of Caffeine is 2.17 g/ 100 ml water.  You’ll never get 5% Caffeine into an aqeous solution, the maximum would be 2.17% or actually a bit less than that.

If you look at The Ordinary formula you will see that they are using Caffeine complexed with Maltodextrin to increase the solubility which is how they get 5% Caffeine in the product.

Thanks a lot!

I’m curious about the scientific reason
behind Maltodextrin can help increase the solubility of Caffeine and
prevent it to recrystallized. If you know, I would appreciate it if you
could elaborate a bit. Does it only work with Maltodextrin or is there
any alternative? Is there any specific way working with Maltodextrin?
any ratio with Caffeine, processing method, etc?

[brumanwong]

[brumanwong]

ggpetrov said:

What was the temperature of the water when you tried to dissolve the Caffeine?

it was 70-80 degrees Celcius , close to boiling temperature

[brumanwong]

Edit: Distilled water would be 72.4%