Chemistry

Chemistry Thursday: Introduction to triglycerides, part 37 of the series

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A row of different oils in plastic bottles. They have different colours ranging from light yellow to dark yellow to clear white and light green.

Welcome back to this introduction to cosmetic chemistry course! Let’s take a look at the rest of the esters we haven’t covered so far – some are emollients, some are emulsifiers, all are awesome! An important note about this series – it’s here for life. It isn’t going anywhere. If you want to take a...

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Chemistry Thursday: Esters – the rest of ’em, part 36

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A cup of clear liquid sits on the edge of the metal plate on a digital scale. This is Cation G16S

Welcome back to this introduction to cosmetic chemistry course! Let’s take a look at the rest of the esters we haven’t covered so far – some are emollients, some are emulsifiers, all are awesome! An important note about this series – it’s here for life. It isn’t going anywhere. If you want to take a...

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Chemistry Thursday: Glycol esters and sugar (sucrose) esters, part 35

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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! Today we’re taking a look at two more categories of esters – glycol esters, like glycol distearate,...

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Chemistry Thursday: Some more esters we use as emulsifiers – glyceryl stearate, glyceryl stearate SE, and lactylate esters – with some emulsion theory, including charge stabilization, part 34

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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! Today we’re looking at more esters we use as emulsifiers – glyceryl stearate, glyceryl stearate SE, and lactylate...

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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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