![]() ![]() As an emulsion will eventually separate over time, our aim is delay this separation for as long as possible. ![]() However this is not a natural state – J W Gibbs, On the equilibrium of heterogeneous substances (1878), stated that “the only point in time where an emulsion is stable, is when it is completely separated”. Emulsions allow otherwise incompatible ingredients, such as oils, glycerin, actives, to be brought together in the same product.Īn emulsion can be defined as a dispersion of one material (usually the oil phase) inside another non-miscible (water) phase. Emulsions allow oils and butters to be applied to the skin in an aesthetically pleasing fashion and offers the formulator a great degree of formulation flexibility and easy modification of characteristics such as viscosity, feel and appearance. This article examines emulsions and provides guidance on how to create a stable product.Ī common complaint of non-water containing products, such as body butters and balms are they are greasy, heavy and can be grainy. The other (click here) you can use if you already have a recipe.Ĭreating an emulsion which is stable during the shelf life of the product is a challenge for most formulators. One also creates a formula for your specific skin and body type and includes stable emulsifiers and calculates the emulsifier level for you – (click here). We have two free calculators which both convert percentages to weight and work out the costs of the ingredients in your formula. As oil and water do not mix we add ingredients such as emulsifiers, stabilisers and use processing methods to help our lotion stay emulsified. Anyone who has made vinaigrette knows that oils do not dissolve in water no matter how long you shake them. Lotions contain a water phase and an oil phase. ![]()
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