Better crafting through chemistry: Sorbitol

by

In this post on humectants, Aesthete asks: I was re-reading this post on humectants and was wondering if you’ve ever formulated with sorbital? It’s described as having “excellent plasticizing & thickening effects providing viscosity & texture, stabilizes gels & provides good clarity, effective moisturizing properties, good smoothing & conditioning effects.” It almost sounds too good...

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

Experiments in the workshop: Golden shea butter sugar scrub

by

I think we all know by now what I think of emulsified sugar scrubs. (Do a search for sugar scrub and you’ll find a ton of them), so I thought I’d try this recipe using the golden shea butter. For some reason – and I’m not sure why now – I decided to use 25% golden...

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

Experiments in the workshop: Whipped golden shea butter

by

I admit I’m not normally a fan of unrefined shea butter. It can go grainy much more easily than the refined stuff I use, and sometimes there’s a smoky nutty kind of scent that doesn’t seem to agree with me. So I was a little apprehensive about using golden shea butter, sent to me by...

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

Experiments in the workshop: Black cocoa butter emulsified sugar scrub

by

I had such great success with the yesterday’s black cocoa butter solid scrub bar, I had to try it in a sugar scrub! I figured the increased meltiness of the cocoa butter would be an awesome moisturizing ingredient, but I did worry it might be too melty in the container! Using this recipe, I figured...

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

Experiments in the workshop: Using black cocoa butter in a scrub bar.

by

Randi of Creations from Eden sent me this amazing black African Natural cocoa butter. It’s so much easier to chop into little pieces than regular cocoa butter because it’s softer with a lower melting point. My knife just cut into this cocoa butter – normally, I wish for a hammer when I’m breaking up cocoa...

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