Courses

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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Formulating Friday cold process emulsifier series: Sepigel™ 305 and Sepiplus 400 – adding more humectants, part four

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A plastic container sits on a counter with a very white, thicker looking emulsion inside. This is a lotion made with Sepigel 305.

Formulating Friday cold process emulsifier series: Sepigel™ 305 and Sepiplus 400 – adding more humectants, part four Welcome to part four of this series/course which we’re creating 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...

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Formulating Friday cold process emulsifier series: Sepigel™ 305 and Sepiplus 400 – cream becomes body butter with solid oils and butters (part three)

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Welcome to part three of this series/course which we’re creating 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) – cold process...

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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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