Chemistry

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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Part 33, Chemistry Thursday: Some more esters we use as emulsifiers – sorbitan and ethoxylated sorbitan esters (polysorbates) – solubilizers, and some more emulsion chemistry (part 33)

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An illustration of oil-filled micelles floating in a sea of water. They are all the same size.

Part 33, Chemistry Thursday: Some more esters we use as emulsifiers – sorbitan and ethoxylated sorbitan esters (polysorbates) – solubilizers, and some more emulsion chemistry (part 33) 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,...

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Chemistry Thursday: We’re skipping this week…

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A diagram of a micelle showing the water soluble ingredients on the outside of the micelle, the oil soluble ingredients inside the micelle, and what's in the emulsifier phase. I am addressing each of these in the text

…because this week’s post was way too big and I need to figure out how to organize this and the next few posts so they aren’t so overwhelming. I’m just super excited to share all the awesome stuff about esters and emulsifiers! In the meantime, catch up on the series with these links… Click here...

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Chemistry Thursday: Esters we use as emulsifiers (overview), some emulsion chemistry, the HLB system, and PEG-esters (part 32)

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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! An important note about this series – it’s here for life. It isn’t going anywhere. If you...

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