Chemistry Thursday: Triglycerides – how they pack together to create different kinds of crystals and the impact on melting point, part 41

Welcome back to this introduction to cosmetic chemistry course! Let’s continue our investigation into triglycerides with part 41 by looking at how triglycerides pack together and why that’s important. An important note about this series – it’s here for life. It isn’t going anywhere. If you want to take a break or take a few...

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My new e-book, Substituting cocoa butter: Anhydrous and emulsified formulas, is here!

Sorry for the delay, but I’m so happy to share this new e-book for October 2025 with you – Substituting cocoa butter: Anhydrous and emulsified formulas (issue 8)! Woo hoo! Don’t stop making awesome things because you can’t find cocoa butter at our suppliers’ shops – learn how to make substitutions with my new e-book! … Read more

I’m taking the rest of the week off, so there’s no Chemistry Thursday or Formulating Friday posts…

A small black and white Havanese dog wearing a pink harness stands on a black table with a tablecloth with her tongue out.

Hi everyone! Hope you’re doing well! I don’t have Chemistry Thursday or Formulating Friday posts this week as I’m still having a hard time with my health and didn’t get time to finish what I wanted to share. My arms are doing better – yay! – but I’m just so fatigued. The October e-book is … Read more

Chemistry Thursday: Triglycerides – working with iodine values, then creating our own reference charts, part 40

A white weighing boat contains off white chunks of murumuru butter. It sits on a brown coffee table.

Welcome back to this introduction to cosmetic chemistry course! Let’s continue our investigation into triglycerides with part 40 by looking a bit more at iodine values and what we can learn from them, then we’ll create some reference charts based on all the things we’ve learned so far. An important note about this series –...

This content is for Foundation, Formulation, and Innovation members only.
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