Classes & class ideas

Chemistry Thursday: Introduction to solubility, part 46

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Welcome back to section 2 of this Introduction to cosmetic chemistry series I’m sharing every Thursday. In this, the second section of the introduction to cosmetic chemistry series/source (aka second section), we’re focusing on water soluble ingredients, taking a look at solubility, salts, and polyatomic ions, then we’ll work on acids/bases, pH, and all that...

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Chemistry Thursday: Introduction to solubility, part 45

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Woo hoo! We’re back! Sorry about the delay – I needed to figure out what we would be learning next, then write a goodly part of the series so I knew where we were going. We spent a lot of the first part of the series talking about fatty alcohols, fatty acids, esters, oils, solid...

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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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Formulating Friday cold process emulsifier series: Sepigel™ 305 and Sepiplus 400 (part one) – profile of Sepiplus 400

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A shot glass filled with a white, opaque, thicker liquid stands beside a bottle. The liquid is Sepiplus 400, a cold process liquid emulsifier.

Welcome to part one of this new series in which we’ll be making formulas using Sepigel 305 or Sepiplus 400! These awesome, liquid, cold process, non-ionic emulsifiers can make emulsions, gels, and gel-creams in less than 10 minutes using low/no shear mixing! Woo hoo! We met Sepigel 305™ (INCI: Polyacrylamide (and) C13-14 Isoparaffin (and) Laureth-7)...

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Chemistry Thursday: Reviewing what we’ve learned about triglycerides so far and how that affects the melting temperature and potential for grains in oils, solid oils, and butters, part 42

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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 for 2026! Let’s start with a review of what we’ve learned so far and why it’s important when formulating products! An important note about...

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