SwiftCraftyMonkey

SwiftCraftyMonkey

Chemistry Thursday: Some more esters we use as emulsifiers – glyceryl stearate, glyceryl stearate SE, and lactylate esters – with some emulsion theory, including charge stabilization, part 34

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Welcome back to this introduction to cosmetic chemistry course! Let’s continue our look at esters by investigating those that work as emulsifiers. We’ll get into some emulsion theory, information on the HLB system, then get into those esters! Today we’re looking at more esters we use as emulsifiers – glyceryl stearate, glyceryl stearate SE, and lactylate...

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Let’s try a few different preservatives in a hand & body lotion formula to see how we would adapt them to not lose viscosity – Jeecide CAP-5 formulas (part three)

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I thought I’d share some formulas to demonstrate what we covered in our short series on adding ingredients to the cool down phase of emulsions. In part one, we looked at why we added hydrolyzed proteins, mixed tocopherols, actives & cosmeceuticals, fragrance oils, and essential oils to the cool down phase along with some emulsion...

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Quick reminder: Don’t forget about the upcoming cold process emulsifier series!

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A schedule for the cold process emulsifier series detailing what we're doing each month. This is decorative as the information is in the text

Woo hoo! We’re starting our new introduction to cold process emulsifiers series in October 2025 that’ll be available to Foundation, Formulation, and Innovation subscribers to the site here. Starting October 3rd, 2025, every Friday – for Formulating Friday – we’ll be playing with awesome cold process emulsifiers that’ll help us make emulsions in 10 minutes...

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Why are we adding some ingredients to the cool down phase? Why do my emulsions lose viscosity when I add some preservatives? How do I make it not lose viscosity? (Part two)

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A close up diagram of a micelle. The oil is in yellow, the emulsifier has a red head, and the OH is the hydroxyl group sticking out into the blue water.

Welcome back to part of two of this short series in which we’re looking at why we might add some ingredients to the cool down phase of a formula. In part one, we looked at why we added hydrolyzed proteins, mixed tocopherols, actives & cosmeceuticals, fragrance oils, and essential oils to the cool down phase...

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Why are we adding some ingredients, like hydrolyzed proteins or preservatives, to the cool down phase? (Part one)

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Three bottles with brown, clear liquid sit on a counter top. These are hydrolyzed proteins.

This is a super great question and one that I don’t think I’ve ever answered all in one post, so let’s look at this now!  Sometimes adding ingredients to the “cool down phase” isn’t just about the temperature! Some of our ingredients are heat sensitive – those that are volatile, like isododecane, fragrance oils, or essential...

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