Techniques

Tips & techniques: Why do I use 0.1% T-50 mixed tocopherols (Vitamin E) in my emulsions?

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You may notice that most of my emulsions contain 0.1% T-50 mixed tocopherols in the cool down phase to protect the oil phase ingredients from becoming rancid quickly. Why do I use that amount? Before we start! If you aren’t familiar with Vitamin E or T-50 mixed tocopherols, I encourage you to read this post...

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Tips & techniques: Waiting to package emulsions when they’re cooled – viscosity and contamination

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When can you judge the viscosity of your lotion after creating it? Well, that depends… When will an emulsion reach final viscosity?  In general, you can get kind of an idea when you’ve had it at room temperature for a few hours as all the butters, solid oils, fatty acids, fatty alcohols, solid esters, and...

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Tips & techniques: Never mix emulsions with whisks, spatulas, spoons, or other utensils!

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I think I might have been a little less ranty when I wrote this post two years ago – A helpful tip for making lotions, conditioners, and emulsions: Don’t mix by hand – but it’s still going on, and needs addressing. I’ve shared some of the original with some extra shouting and a few more...

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Shelf life of our products: Creating, packaging, storing, and using products with longer shelf lives – a luscious emulsified body butter (part two)

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I do love a good emulsified body butter, a lovely thick, gooey, emollient lotion that goes on smoothly on my skin without being too greasy but still leaves behind an occlusive layer that lets me know my skin is being moisturized and hydrated. One of my favourites this year was this occlusive & protective body...

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Shelf life of our products: Creating, packaging, storing, and using products with longer shelf lives – an anhydrous body butter (part one)

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In this post, let’s look at an anhydrous, whipped body butter that we could make as a decadent moisturizer along with the principles of shelf life, packaging, and using anti-oxidants! These are simple formulas with few ingredients, and the shelf life is mostly about the oils and butters we choose. I thought we could take...

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