Graillotion
Forum Replies Created
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I suppose with rudimentary ‘Google’ skills…I can answer that question for myself…and possibly for others:
For beginners like myself….
“The vapor pressure of a liquid is the point at which equilibrium pressure is reached, in a closed container, between molecules leaving the liquid and going into the gaseous phase and molecules leaving the gaseous phase and entering the liquid phase. Note the mention of a “closed container”. In an open container the molecules in the gaseous phase will just fly off and an equilibrium would not be reached, as many fewer gaseous molecules would be re-entering the liquid phase. Also note that at equilibrium the movement of molecules between liquid and gas does not stop, but the number of molecules in the gaseous phase stays the same—there is always movement between phases. So, at equilibrium there is a certain concentration of molecules in the gaseous phase; the pressure the gas is exerting is the vapor pressure. As for vapor pressure being higher at higher temperatures, when the temperature of a liquid is raised, the added energy in the liquid gives the molecules more energy and they have greater ability to escape the liquid phase and go into the gaseous phase.”
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Bill_Toge said:the boiling point of D5 is 210 °C, and at room temperature, its vapour pressure is about 1/5000th of atmospheric, considerably less than that of water
I am curious…. what is the number for water. Always wanted to make that comparison in my head.
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Welcome to the world of HEC.
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Anca_Formulator said:@Graillotion THANK YOU! That is a life saver! I’m in the US, but I can order it.
What homogenizer do you use? Or stirrer?
Same homogenizer as you….and various sized electric ice cream makers as stirrers. I do not make batches of the size you discussed.
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Not sure where you are located…but the sister brand with Dynamic (EU based)….sells the stand.
Fixed emulsifier homogenizer Misceo 250F (misceo-cosmetics.com)
It will fit your MiniPro.
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ketchito said:@Graillotion Because everybody cannot rule the world (sorry Tears for fears, for the terrible joke ????).
I am EXACTLY the right age…to appreciate your comment!
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Pharma said:The C16/18 blend has unique properties (probably the reason why it’s so abundant in nature) which makes it (until proven differently) the most stable and versatile of all. Besides, it’s the oldest one, has the most experience/proven formulations and longest tradition, it’s now also the one where science found proof for its greatness, and then there’s good old $: best availability, broadest choice of producers, biggest production plants, easiest synthesis and so on and so forth.
Would you envision…any synergy with combining C16/18 with some C22? Or is that just watering things down into undetectable nuances? Too many ingredients in the soup?
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MarkBroussard said:@Graillotion
Are those really your legs and feet?
Absolutely NOT. Mine are much nicer…and much more ‘manly’. Found that in my FB feed….and couldn’t resist….posting.
🙂 The only pic I could find….that shows some leg.
🙂 
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mikeylamar said:Can anyone comment on the difference in feel when compared to isopropyl myristate.Squinny mentions that she includes 2% cyclomethicone in her formulas. How much IPM and cyclomethicone is usually added in a formula. I’m thinking about adding 5-10% but I’m not sure if that’s too much.
I use both D5 and IPM together in many formulas. IPM…I pretty much use a standard procedure of 2%. (But I use a ton of Isoamyl laurate.)
D5…now that is a whole nother beast. Also, I do not consider them really even similar, or doing the same thing. D5 is too unique to lump it in with non-volatile emollients. You have to experiment…but 2-10% ranges are not uncommon. Typically where I want just a subtle bump of haptics…2-3% will suffice. Something that you want rapid drying (sensory)…(for me this was an emulsified deo cream)…the 7-10% range was more appropriate. BTW…. D5 should also help with soaping.
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Never mind…. I discovered this product can only be used cold process, and I am too in love with my meltable ingredients.
I will just send it to Pharma, and he can play with it.
Aloha…
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Abdullah said:
In my opinion top products are made by top chemists in the industry.
Top chemists…are often hamstrung by costing chemists.
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MarkBroussard said:@Adamnfineman
Colloidal Oatmeal 1%
Allantoin, Butyrospermum Parkii, (Shea) Butter, Caprylic/Capric, Triglyceride, Ceteth-2, Ceteth-20, Cetearyl Alcohol, Dimethicone, Niacinamide, Panthenol, Phenoxyethanaol, Ethylhexylglycerine, Tetrasodium Glutamate Diacetate, Water
Interesting choice of preservative (9010) for an eczema product, as you have discussed your research in regard to the irritation of many of the preservative systems to compromised skin.
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Thank you all for the humorous responses. Many chuckles.
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mikeylamar said:And how wouldnt cyclomethicone evaporate during the heat and hold phase?
It would…and why it is added at cooldown.
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It would be in the oil phase….if it were added to a phase, and would never be in a heat and hold situation. -
That is ramen noodles… so starts out like a luffa sponge, and you end up with….soup!
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You have only listed a partial preservative, that ONLY works in a given pH range…and NOT listed a pH of the product (or did I miss that in my cursory scan).
I guess my first question is… How do you know your product is not rotting…instead of oxidizing? I guess…I would start by using a proper preservation system, then see how things perform beyond that point. One step at a time.
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MarkBroussard said:@Anca_Formulator
Yes, Propanediol would function as a preservative booster. Caprylyl Glycol is a bit better as it’s mode of action is to help weaken the microbial cell wall, but it does reduce viscosity in creams.
Just curious @M@MarkBroussard, I would not assume Propanediol and CG would be swapped at a 1:1 basis (as far as hurdle technology is concerned). How much Propanediol would you guess would be needed to replace .3% CG? I actually use both…. CG at .25% (with Hexanediol also at .25%) and my Propanediol levels typically run at the 1.5-2% range.
For the most part I am using Propanediol as a glycerol reducer.
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Can’t help with that part of the world…. but in my part…I also sometimes have trouble finding it…due to the vast number of synonyms it hides behind. Try searching some of these names…and maybe you will find it hiding close by.
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Country you live in please.
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GeorgeBenson said:@Graillotion so what you’re saying is… God forbid my cat accidentally knocks over a bag of Montanov 202 into a jug of oil when I’m not looking…I may have the next innovative face cream invention?!?
Bingo…if your business model is… only list the ingredients people want to see…. you are well on your way.
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Squinny said:Just been looking into for fun and found out it is also has a trade name Leucidal® Liquid SF and states it is the newest of the natural, plant-based preservatives from Active Micro Technologies. Active Micro Technologies combines the current trends for alternative preservative systems with peptide technology. enzyme and it can help to protect the skin against environmental aggressors.
Not sure you’ll find many takers on this site….that it qualifies as a preservative.
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There is a well-known company that sells ferments in the industry…that seems to keep getting extra ingredients splashed into their products that fail to make their label. So, if that is your business model…why not toss in an emulsifier….you should see the other junk they throw in.
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Maybe not a complete inci…as they list numerous ingredients in the marketing portion.