Stabilizer in emulsions/creams

What's generally your choice for stabilising your cream/emulsion? At what percentage do you find it working most effectively?

Comments

  • PerryPerry Administrator, Professional Chemist
    Carbomer.  0.2%
    But what you use and how much depends on what else is in the formula.
  • Perry said:
    Carbomer.  0.2%
    But what you use and how much depends on what else is in the formula.
    Perry how do you add Carbomer to waTer phase before emulsification or we should add carbomer gel after emulsification of emulsions like creams?
  • I Add modified starch to stabilize emulsion
  • PerryPerry Administrator, Professional Chemist
    Carbomer is added to the water before adding any other ingredient.
  • Perry said:
    Carbomer is added to the water before adding any other ingredient.
    Carbomer is generally incompatible with many ingredients, right?
  • PerryPerry Administrator, Professional Chemist
    I guess that depends on what type of ingredients you are talking about.
    Carbomer is compatible with non ionic materials. It can also be compatible with anionic materials.  It just doesn't work well with certain ions like salts. And it has to be neutralized.  But lots of cream emulsions are stabilized with Carbomer.
  • BelassiBelassi Member, PCF student
    with correct emulsion design there's no need for stabilisers.
    Cosmetic Brand Creation. Concept to name to IMPI search to logo and brand registration. In-house graphic design inc. Pantone specs. Cosmetic label and box design & graphics.
  • This is going to be a very basic question...

    What do stabilizers do?
  • Carbomer works!
    I usually prepare a 2% solution and keep (with preservative).  I add how much I need of this solution, post emulsification, depending on the viscosity I want, and adjust pH.
    From what I have observed, the final product thickens the next day. So I'd say don't add too much.
  • dreamstar said:
    This is going to be a very basic question...

    What do stabilizers do?
    @dreamstar
    https://quizlet.com/85468355/emulsification-and-stabilizers-food-tech-a2-flash-cards/
  • Thank you for the link. That was very educational.

    So, get this...

    As I'm reading, I'm realizing this is exactly what I need. HAHA!!!

    I'm currently formulating a few tests and one of them is meant to be very "runny" - so the water content is very high. However my problem is the emulsion separates after a few hours , and the water goes in the bottom.

    It seems I need a stabilizer perhaps. How can I solve this?

    Here is the formula:

    A
    -water 85%
    -beta glucan 6%
    -GSB 2%

    B
    Meadowfoam oil 4%
    Macadamia oil 2%
    NatureMulse 1% 

  • @dreamstar - i think NatureMulse 1% is not enough to make a stable emulsion i have never used it but guess it should be 3-5% or need to add fatty alcohol or add gum would do, you have to try.

    btms50 , emulsimulse , Aracel165 - might start with smthing basic and easy first then step up with more fancy stuff.

    Happy formulating  :) :) :)
  • If it’s an emulsion carbomer, xanthan and polymeric emulsifiers can all go to oil phase. They disperse  much better this way.
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