Chemistry Thursday: More about the impact of the melting point of triglycerides the melting point of cocoa and shea butters that we can use to make awesome products, part 44

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Let’s continue our investigation into triglycerides in part 44 by looking at the melting points of various forms of triglycerides in butters, before getting to our fun experiment about the heating and cooling of said butters to see how the way we formulate with them affects their physical properties and sensory characteristics that I’ll be...

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Discussion question: What emulsifiers would you like to use in a cost-effective facial moisturizer?

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You may have noticed my new series on making less expensive products with less expensive ingredients, and I’d like to hear your opinions! I want to make a facial moisturizer using less expensive ingredients for that series, then we’ll look at adding the most cost effective actives, like hyaluronic acid. What kind of facial moisturizer … Read more

Let’s talk about costs of making products! Part four – altering the oils in an emulsified body butter (with formulas) after looking at sensory characteristics and other properties! Now with US and Australian costs!

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It's a photo of us making a body butter in a white bowl. The lotion is thick and creamy and white. We're using a hand mixer with one beater to mix it.

Welcome back to this short series in which we’re looking at making changes to our ingredients to create less expensive products, like anhydrous products and emulsions. In this post, we’ll look at making some more substitutions to the formula. And we’ll look at international costs from USA and Australia, which I’ve added to my spreadsheet....

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Chemistry Thursday: More about how triglycerides pack together and why that’s important, part 43

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Let’s continue our investigation into triglycerides in this part 43 by reviewing how triglycerides pack together and why that’s vital for making awesome products. Welcome back to this introduction to cosmetic chemistry course! We took a break for the month of December because I know how busy everyone gets, so let’s pick it back up...

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