Weekend Wonderings (on Monday!): What’s wrong with the search engine? Why did this separate?

by

I’m thisclose to being on holidays – I’m working for a bit today, then three weeks off work (although we’re still doing our youth programs throughout the month) – so I zoned a bit and missed the weekend to do some wonderings. So I’m doing them today! THE SEARCH ENGINE ON THIS SITEI’m really sorry...

This content is for Foundation, Formulation, and Innovation members only.
Subscribe
Already a member? Log in here

What do you want to know? Adding starch to a whipped butter

by

In the What do you want to know post, Jodi asks: What do you think about making a whipped butter and adding a starch like tapioca powder or Natrasorb? How would this add to the butter? Lots of people do this and love it. The point of doing this is to remove some of the...

This content is for Foundation, Formulation, and Innovation members only.
Subscribe
Already a member? Log in here

What do you want to know? Does beeswax offer any benefits to our skin?

by

In the What do you want to know? post, Jodi asks: Would a lotion bar with harder butters or stearic acid work as well as lotion bars with beeswax? Is my skin getting extra benefits from the beeswax? So what’s the deal with beeswax? It’s composed of esters – 70%, with myricyl palmitate being the main...

This content is for Foundation, Formulation, and Innovation members only.
Subscribe
Already a member? Log in here

What do you want to know? How can we control our heating and holding temperatures?

by

In the What do you want to know post, FC Brooks asks: My question has to do with the heating and holding part. It sounds important and useful: How exactly can you control the temperature to keep it stable for 20 minutes? There are many ways to keep the heated oil and heated water phases...

This content is for Foundation, Formulation, and Innovation members only.
Subscribe
Already a member? Log in here

What do you want know? What makes a whipped butter remain whipped?

by

In this post on whipped butter, Lauren asks: I actually have a question, and hopefully this post isn’t too old. What are we actually doing to the oils that make it whip and stay that way? Are we changing the molecular bonds of the oils? Are we just incorporating air? When it melts back down, would...

This content is for Foundation, Formulation, and Innovation members only.
Subscribe
Already a member? Log in here