How can I incorporate a high level of butters to my emulsion with Instathix®?
Butters can be melted in the oil phase before Instathix is added. When adding water, ensure the mixture is held at 75°C for several minutes before homogenising.
Xanthan Gum, Sodium Stearoyl Lactylate, Tapioca Starch, Algin
Instathix® makes it easy to create NEW oil-in-gel emulsions in a few simple steps.
Derived from 100% sustainable, vegetable based materials, this product enables emulsifying, thickening and stabilising in one. Formulations are quick to design, fast to make and are reliably stable under all conditions. Just use this natural powder blend at the appropriate level for the desired oil level and viscosity required to make a range of luxurious textures from silky smooth serums to richer, thicker creams and body butters.
It can also be used as a problem solving ingredient to rescue unstable formulations and adds richness and viscosity too. The versatility and low use level makes this ingredient economical and easy for every formulator.
Perfect for use in serums, gel/creams, moisturisers, body lotions, hand creams and body butters
Butters can be melted in the oil phase before Instathix is added. When adding water, ensure the mixture is held at 75°C for several minutes before homogenising.
Instathix® on its own will allow approximately 15% of oil to be emulsified, so you will need to add some extra stabilisers. Glyceryl Stearate or Cetyl/Cetearyl Alcohol is ideal for this, at a combined level of about 7% maximum.
You can use it on its own but the oil-in-gel system works best when some oil is present. The emulsifier likes to have oil contained within its droplets, and gives a better texture.
Yes, Instathix® is compatible with some surfactants. Oil can also be incorporated to give a moisturising feel.
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