Forum Replies Created

Page 5 of 9
  • evchem2

    Member
    June 21, 2023 at 7:18 am in reply to: Please help with AIR FRESHNER GEL “CARRAGEENAN OPTION”

    Agreed with other comments here, we don’t know why you are excluding carrageenan (is it high cost, processing difficulties, performance or supply inconsistency?) so recommendations may not be as helpful. You can use other gelling polysaccharides like low-acyl gellan gum or pectin.

  • evchem2

    Member
    June 20, 2023 at 8:14 am in reply to: Stabilizing Clean Beauty Shampoo of simple formula.

    Can you share your process/order of addition? When do you add gums vs surfactants; how long do you give to hydrate?

  • evchem2

    Member
    June 8, 2023 at 1:58 pm in reply to: Natrosol dissolution

    what’s the final pH of your dishwash? Do you add natrosol after surfactants are added to water?

  • evchem2

    Member
    June 7, 2023 at 8:26 am in reply to: Sodium alginate mask

    Where to get sodium alginate depends on your region and volumes you plan to purchase- are you making something at home as a hobbyist or for professional use?

    for the hobbyist: https://modernistpantry.com/products/sodium-alginate.html

    for manufacturing: several different options, FMC biopolymer/ kelco used to be large sources , but currently JRS, BASF supply.

    As for the formula, you can find free formulations on the following sites (may or may not have algin):

    https://chemistscorner.com/where-to-find-free-cosmetic-formulas/

    People don’t generally give out free custom formulations on this forum, if you are looking to hire a formulator for development :

    https://chemistscorner.com/cosmeticsciencetalk/discussion/need-formulating-services-here-are-some-contacts/

    Need formulating services? Here are some contacts

  • evchem2

    Member
    May 30, 2023 at 1:50 pm in reply to: Roll-on for folliculitis (HEC separation)

    I assume the order you wrote is order of addition, are you heating at all and how long do you mix before adding next ingredients? Does this system look uniform initially and you see this separation over some time (how fast) and at room temperature or elevated?

  • evchem2

    Member
    May 25, 2023 at 3:56 am in reply to: Roll-on for folliculitis (HEC separation)

    what’s your final pH? Is your HEC coated?

    Ex Natrosol (Ashland’s HEC) recommends formulation pH between 4-10. Do you know the pH of the benchmark?

    Why add the solubilizers?

  • evchem2

    Member
    May 25, 2023 at 3:33 am in reply to: Can’t make this calculus 🙁

    Is it possible for you to dilute batch 21 (I would make the dilution based on the 3rd ingredient, you’d need to take ~41% of 21) with water and the other ingredients added back in sufficient quantity to reach the same % as 22?

  • evchem2

    Member
    May 24, 2023 at 7:38 am in reply to: Order of adding gums to emulsions

    What kind of gum? Ionic gums (ex xanthan) generally hydrate better in low ionic strength environments, I’d suggest adding them early in the water phase (after a chelator if including) and using a dispersant (such as glycerin again if including that in your formula). You can probably get away with adding the gums later in the process depending on which one it is and it’s role in the formulation (Ex do you need viscosity from something like xanthan gum or just conditioning/deposition from some cationic guar), but you may not be getting the best performance with it.

  • evchem2

    Member
    May 11, 2023 at 12:07 pm in reply to: Formula Costs

    I think that costs sounds high, but the run/fill size is likely a big factor in why they are placing cost at that level, especially if they had to order unique ingredients for the run at high MOQ. Anhydrous formulas are more expensive in general, water as the main solvent is cheap in comparison.

    Is this cost for formulation alone? Are you asking for any claim validation or specific testing, or help with fulfillment (especially if going international where regulations differ)? Are you asking for quick timeline? There are plenty of factors that can increase cost that have less to do with the formula itself and more with the holistic manufacturing process.

    To me as a lab monkey, stability testing is part of the development process, though we often had it itemized separately (you’d have to ask a salesperson why). They may also place an additional charge if you require stability testing outside their normal conditions.

    Short answer is CM will charge whatever price they can, the smaller you are the less leverage you have in negotiating price.

  • evchem2

    Member
    May 3, 2023 at 7:32 am in reply to: Olivem 1000, help!!

    You probably need to provide more information- did you have equivalent mix energy from lab scale to production? That’s the most likely culprit in my eyes. Did you change raw materials lots/sources, order of addition, or rate of cooling? Also when are you checking the viscosity, sometimes it can take a day or two to reach final levels

  • You might be able to build viscosity from salt-thickening (@ketchito ‘s answer is solid), but it may not provide enough suspension

    You could try ARBALON (distributed by Lubrizol), it requires some high speed mixing to disperse and might not be the cheapest option, but it should work well in your system. Just note that this does not add viscosity.

  • evchem2

    Member
    January 24, 2023 at 7:53 pm in reply to: Hair pomades w/ Ceteareth-20 (water based)

    I think you already have an answer from chemicalmatt “The polyol and the PEGylated surfactant both act to stabilize gellation and lower the set point of the final product”. So from a processing/stability standpoint the glycol addition is helpful, whether or not it plays a role in sensory attributes

  • evchem2

    Member
    January 24, 2023 at 7:37 pm in reply to: Coptis Alternative

    No personal recommendations, but the Happi directory has several companies listed that might fit the ‘bill’ ex:
    https://ithosglobal.com/
    https://www.happi.com/buyersguide/profile/ithos-global-inc-/buyersguide/services/professional-services/23334

  • evchem2

    Member
    January 24, 2023 at 7:19 pm in reply to: Shampoo formula
  • evchem2

    Member
    January 5, 2023 at 1:59 pm in reply to: Sclerotium gum ph stability

    Agree with Paprik’s input, I’d also say when you do add it to try and put it in the beginning of the formulation  right after water and maybe chelator addition to give it the best chance to hydrate

  • evchem2

    Member
    December 28, 2022 at 5:02 pm in reply to: What makes this formula so moisturizing?

    to @toketsu ‘s point , there’s a J&J patent suggesting certain polymers can reduce irritation potential in surfactant systems: https://patents.google.com/patent/US7803403B2/en

    I do think the surfactant choice and use of glycerin play a role as well, but I’m curious what has the most impact

  • evchem2

    Member
    December 28, 2022 at 4:34 pm in reply to: Emulsifiers for thin/sprayable emulsion

    Seconding the polymerics, Pemulen has worked pretty well for me in the past. You can also try low-acyl gellan gum if you want something natural,  but you’ll want to control the level of salt carefully and you may want to add an additional liquid emulsifier

  • evchem2

    Member
    June 21, 2023 at 3:46 pm in reply to: Stabilizing Clean Beauty Shampoo of simple formula.

    Maybe if you use high MW cationic guar? I would suggest adding the gums early (first if possible) since ionic gums like xanthan or cationic guar tend to hydrate better into low ionic strength environments. So use your glycerin to premix with the gum and create a slurry, then add into your water + chelator, then proceed to add surfactants

  • evchem2

    Member
    June 8, 2023 at 12:39 pm in reply to: Sodium alginate mask

    You can take a look at this patent

    https://patents.google.com/patent/EP0045493A2/en

  • evchem2

    Member
    June 2, 2023 at 10:01 am in reply to: (‘Green’) chelant recommendations at pH ~3.5 ?

    thanks for your response. I have seen that is typical for many descaling products, but my understanding is that the lower the pH the more each of these acids exists in protonated form, making them less efficient as sequestrants. I think phytic acid sounds like a good option, just wanted to see if there were any others or additional things to consider.

  • evchem2

    Member
    May 30, 2023 at 3:09 pm in reply to: Order of adding gums to emulsions

    I can’t speak much to performance and I don’t work on haircare much, there are some other chemists on this site that can answer better than me in those aspects.

    General recommendations I’ve seen are to hydrate those materials into water solutions either early in water phase (especially if using for final product viscosity), or as a premix to be incorporated to the end of the process (typical for lower molecular weights)

  • evchem2

    Member
    May 4, 2023 at 7:26 am in reply to: Formution Of Non Tacky Face Oil

    https://www.cir-safety.org/

    This site contains safety data on many cosmetic ingredients and often reports use levels of the ingredients in different applications

  • evchem2

    Member
    April 28, 2023 at 8:24 am in reply to: pH requirements for organic sunscreen filters

    Thank you, yes I was aware for filters like PBSA of the pH requirement, but didn’t find any glaring warning signs about these filters at this pH range. This is just a prototype and not for commercialization, but I’m basing it off a commercial US product so I’ve got my filter use levels from that.

  • evchem2

    Member
    April 28, 2023 at 8:17 am in reply to: pH requirements for organic sunscreen filters

    Thank you for the recommendation, I appreciate it! I did look up supplier information (and a little bit of literature) and couldn’t find anything on these filters having any issues at my desired pH, that’s why I was confused by the response I got when I shared the planned formulation- this is just a model system to do some testing on, but I wanted it to be at least reasonable

  • evchem2

    Member
    February 9, 2023 at 11:26 am in reply to: Sensory Panel Training/ Cosmetic Sensory Evaluation

    @chemicalmatt - much appreciated! That document seems like a nice overview, I guess to be more specific what I’m really looking for is if there is any agreed upon terminology for certain characteristics (ex when we want to say something is greasy vs tacky vs lubricious)? Does every sensory evaluation panel decide on these definitions internally?

    From the food side of sensory testing I’ve seen things like “Using industry-wide–accepted universal scales, a peeled orange has an orange flavor of about 6 or 7, whereas an undiluted orange drink has a much stronger orange flavor, earning a higher intensity score than the peeled orange”

Page 5 of 9