[ShawnL9022]

Abdullah said:

@ShawnL9022 no i haven’t tried that. 

What is the lowest pH it which Stearic Acid + Sodium Hydroxide can be stable? 

What is the pH range you are trying to reach? In a range of pH < 6.0, this combo will stay in acid form. For a specific reason, if you need to add a negative charge to your emailsion.  You can replace GMS with GMSE (Glyceryl Stearate SE), then remove Polyglyceryl-10 laurate. That can help increase viscosity, either. 

[ShawnL9022]

Did you try Stearic Acid + Sodium Hydroxide to replace SLES? In this way, you can add a negative charge to your emulsion. 

[ShawnL9022]

ketchito said:

@ShawnL9022 If you want a co-surfactant that increases viscosity without adding a thickening polymer, and since you have CAPB in your formula, you cound increase CAPB and add a non-ionic surfactant of the amide type, such as Cocamide MIPA or MEA, which will have a synergy effect when added to a formula that has CAPB.

Thank you!!

[ShawnL9022]

emma1985 said:

Try adding water last if possible. Pre-disperse surfactants im glycerin. Don’t pour the water from a high height and break the water’s fall with something (like a spatula.) Not sure if this helps, sorry.

Thank you. Will try that

[ShawnL9022]

Paprik said:

How are you mixing? 
When mixing small batches, it’s usually hard to prevent foaming. 
If you will use low shear, it should keep it relatively “calm”. However, if you get foam, it should go away by the next day. 

A few questions. I don’t see any preservative? I guess you have one and just did not listed? 
Why so much glycerin? 38% That is whipping lot. (But I saw this in one formula - was checking some suppliers now. Was for cream-type face wash. However I don’t think it’s necessary. )

I forget to add the preservative. I was using 1% PE 815. I think the high amount of glycerin is to help  SCG to crystalize when the whole batch cools down.

[ShawnL9022]

PhilGeis said:

What is surfactant?

Typical SLES + Cocamidopropylbetaine + Lauramide MIPA

[ShawnL9022]

Paprik said:

Unfortunately you do not calculate it. 
It involves using a moisture-sensing device to measure the relative humidity above the product surface in a finished product container. 

However, if your water is less than 5%, you should be usually safe. 
In this case, the sugar probably takes most of the free water. 

(Imagine a bottle of jam. I don’t think they are preserved usually, unless it’s not the true fruit-sugar jam. The available water in those products is usually around 0.6. So you do not get usually any microbial growth, but sometimes, an opportunistic organism tries it and you might get mold or similar)

Thanks for your clear explanation.

[ShawnL9022]

PhilGeis said:

Agree with Paprik - water activity with making controls would prob work for self life tho  70% sucrose would leave potential fungal gap.  - if preserved, suggest you shoot for that target. FA releasers and phenoxy not so useful in that context.  what’s pH?
With packaging - what is expectation of consumer water addition/contamination/

pH is 6 to 7. I am thinking to put the scrub in a squeeze tube.

[ShawnL9022]

Thank you very much. Just curious, how to calculate the available water percentage? This concept is quite new for me : )