[paulasbrito]

very nice, thank you Chemist77

[paulasbrito]

thank you guys!
I want to suspend pumice, yes.
I’ll try with the HEC and reduce the glycerin and xanthan.
I’ll update you on my experiments.

[paulasbrito]

And what if instead of carbopol gel I make the gel with something cellulosic?
Like hydroxyethylcelulose? Whats your though on this?

[paulasbrito]

well, i made it!
made a very thick gel (0.8%) then added 5% SLES and 0.3% xanthan gum and 5% glycerin. Stired ir at low speed. Added the preservative , fragance and colour. Perfect sticky gel. In the end added the pumice. I have now a nice exfoliating gel, which when Scrubing and cleaning with water gives a fair amount of bubbles. I’m pround of myself. :smiley:

[paulasbrito]

TEA not DEA - sorry- neutralized with TEA

[paulasbrito]

Neutralized with DEA.
I tried also with 0.2% and its still liquid.
I have tried to make the gel - only water and DEA plus carbopol 940 and it work perfect. Nice clear gel.
But as soon as I add something else the gel goes apart and its liquid again…
Tried to make the opposite. mixe everything but the carbopol and, in the end, add the carbopol plus DEA , no success…

[paulasbrito]

hi,
I am also in the EU and for what I understand the responsible person has to have a degree in chemistry or related, to sign the papers and so on. If you dont have a degree maybe you know someone who has it and ask him/her to sign the papers.

[paulasbrito]

Hello, thank you for your reply.
I guess its just a matter of language.. im portuguese.
What I am doing so far is producing emulsions/creams in a small scale lab.
I am researching to get my products better and solve some issues I have so far.
My questioning about these tests is that I am already thinking that I want to sell the creams and for that I need to comply with some ISO rules here in the EU. One of those is that you need to have a stability testing and state the viscosity of your products etc..
I am trying to do this in a first stage and trying not to spend much money

[paulasbrito]

exactly what I though..
A regular kitchen blender has around 6000 rpm, its too much

[paulasbrito]

thanks Perry.
My feeling is that even at the lowest speed the hand mixer has too much rpm… Specially if I’m mixing the whole time its too much stirring… any idea on how much is the average reccommended rpm?

[paulasbrito]

I have been searching for this stirring issues. I wonder why aren’t hand blenders suitable, is it because they have too much rpm, even at low speeds?
And the impellers? I guess an anchor impeler at reasonable low speed would emulsify the creams with no air entrapment (even if oil still hot).
Is it necessary to stirr all the time it takes to cool down?
I mean, I am stirring while both phases are hot, but I dont wait until its cold to finish stirring. I stirr it for a few minutes to emulsify and just leave until its about 35ºC to add the preservative + fragrance and mix it again when its already thick and cold..
any suggestions?

[paulasbrito]

thanks Perry!
And the preservative? Should I add it too in the water phase after cooling down?