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how to use xanthan gum in lotion making

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Dec 28, 2020 0 Comments

To start binding an emulsion a ratio of around 0.1% can be used. This works well for holding purees together, floating herbs and spices in drinks or sauces, or keeping cocktails together. A possible downside to using xanthan gum is that the thickened LS can be "stringy", dripping off a bottle pump spout in a long string that's subject to drying and possibly clogging the spout. An emulsion can be defined as a dispersion of one material (usually the oil phase) inside another non-miscible (water) phase. To add xanthan gum sprinkle it on the liquid and then blend or whisk. Step 2: Use sufficient quantity of emulsifier. One of the primary uses of xanthan gum is to thicken liquids. This one is You can also improve the dispersion of xanthan gum by first mixing it with sugar, then adding it to the liquid. The HLB system does not provide the amount of emulsifier to use. Enter your first name and email below, and I'll see you on the inside! Creating Quick and Easy Lotion Melt the shea butter in a double boiler. This is similar to making a slurry out of flour and cold water before adding it to gravy to prevent clumping. Because xanthan gum thickens liquids it also helps create more stable emulsions. It’s used in cosmetic crafting frequently as a thickener & an emulsifier – mainly to increase the viscosity of water. Xanthan gum foams can be used hot or cold, although they are a little firmer when cold. For recipes involving citrus, you will want to use xanthan gum or increase the amount of guar gum used. Keto recipes that use xanthan gum will typically call for between 0.5 and 1.5 teaspoons for multiple servings. The sugar will prevent the xanthan gum from hydrating until it has been dispersed enough in the liquid for the sugar percent to go down. If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet. Examples: sepigel 305, sepiplus 400, simulgel, cosmedia ACE, viscoptima SE. If the product has changed little in 8 weeks at elevated temperatures, it will likely last for a year at room temperature. Once they have been plated they will regain their previous viscosity as long as they haven't been heated to too high of a temperature. Xanthan gum can be dispersed into water and must be blended by creating a Vortex in the water then gently sprinkling the Xanthan Gum into the water. 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My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family. It also adds a slight richness to the mouthfeel and helps it cling to food better. Electrolytes, such as aloe vera, green tea, sodium lactate, magnesium “oil”, can also have a negative impact. Thanks for signing up! Xanthan gum, or just xanthan, is a very versatile ingredient and has many uses both in modernist and traditional cooking. So simple…. means "quantity sufficient," and just means to use the amount you need to get the right percentages for your product. For this preparation it is typically combined with Versawhip. Take the dry ingredients in a bowl and combine them with xanthan gum, before adding the wet ingredients. Use a hand mixer, and mix the water/xanthum gum on high speed for about 5 minutes. Xanthan gum has medical uses for thickening liquids for people who have had strokes or other conditions that make it difficult to swallow thin liquids without choking. It also can be used to create light foams and froths. 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. They can be easier to preserve however some types, for example, the shorter chain monoalkyl analogues may cause irritation. They have a lower usage level than traditional emulsifiers. Using xanthan gum to suspend particles is very easy. Since 1 teaspoon roughly equates to 3 grams, you will get ~9 ⅓ teaspoons per ounce of xanthan gum. Creating an emulsion which is stable during the shelf life of the product is a challenge for most formulators. Xanthan gum has a very neutral flavor so it mixes well with foods without masking their flavor. This fact sheet was designed to demonstrate that it is ideal as a natural thickener for face gels. Lotions made with candelilla wax sit on the skin longer without breaking down, making them great for drier or sensitive skin that need more protection. Most emulsions we make are o/w which are generally, more stable and easier to formulate, and this is the type of emulsion we will be discussing in this article. First create the emulsion like you usually would. The gum tended to stick to the sides of the beaker and it was the devil to make sure it all ended in the batch. It provides an improved mouthfeel for many preparations, slightly thickening a liquid similar to how traditionally reducing a liquid does. (If you click on the ingredient names you will be taken to some articles about these two essential ingredients. It is a microbial polysaccharide produced by natural fermentation by the bacterium Xanthomonas campestris. Lotion making is fun and easy once you get the hang of how it works. If you want to also thicken the emulsion you can add up to around 0.7% of xanthan gum. Step 1: Use an effective blend of at least two emulsifiers. (Please be aware that oil soluble ingredients may also be found in the cool down phase). Emulsions allow otherwise incompatible ingredients, such as oils, glycerin, actives, to be brought together in the same product. As a thickening agent, the amount of xanthan gum you will use depends on how thick you want the liquid to be. (In a w/o emulsion, the emulsifier’s orientation is reversed.) … ... Once you master the technique of emulsification, you will not just know how to make lotions and cream but also facial cream-based masks and scrubs. ... Xanthan gum can be used for this purpose. To attain stability, emulsifiers need to cover the surface of the droplets completely and remain firmly adsorbed. For thicker sauces that have been sitting you can stir or whisk them briefly to make them flow better. The more xanthan gum you use the larger the bubbles that can occur and the denser the foam will be. The steps below detail some of the key steps towards creating a sufficiently stable emulsion. Weigh out and place the distilled water and the Olivem1000 into the heatproof container. To hold purees together you only need a little xanthan gum, about 0.1% to 0.3%. Hydrolyzed silk can be used to provide a silky slip to your formulation. As any changes in a lotion will take place faster at higher temperatures, samples are put at different environmental conditions which include a range of temperatures from 4°C (39°F) to 40-45°C (104°F-113°F). It will create large, unevenly-sized bubbles, resembling soap bubbles, which can add a whimsical quality to many dishes. To make a xanthan gum foam a ratio between 0.2% and 0.8% is typically used. Q.S. – Cationic (O/W) emulsifiers are where the polar hydrophilic head groups carry a positive charge, such as behentrimonium methosulfate. Another interesting way to create a xanthan gum foam is through the use of an aquarium bubbler. The more xanthan gum used, the thicker the resulting foam will be. pH can also impact stability, for example, some emulsifiers are sensitive to a pH lower than 5. This thickening agent is often used in food recipes and homemade skin care products. Emulsion stability is influenced by many factors including emulsifier type, concentration, thickeners/stabilizers and method of preparation. This one is, InstaMask™ from Vantage won the Silver award for, How to make your emulsion thicker or thinner. Use at least two emulsifiers or a pre-made blend. However, it will also thicken the emulsion, which may or may not be desirable. Cetyl alcohol and beeswax are not emulsifiers! Note: the xanthan gum in this recipe can be substituted with other gums, e.g. When used as a thickener in low dosages, xanthan gum produces a weak gel with high viscosity. Thickening with xanthan gum is very easy, simply blend the xanthan gum into the liquid you want to thicken. which ones to use, how much & tips to pass stability tests. Also, xanthan gum does not lose its properties when microwaved. Natural versus synthetic thickening agents Thickeners are used to enhance the stability and performance of a cosmetic product, as well as to improve First add the preservative to water and mix thoroughly. Start with only 1/2 tsp of xanthum gum, and add it to 1/4 cup of room temperature distilled water. Usually, one teaspoon of xanthan gum is sufficient for every cup of flour, which is used for making cakes and cookies. Thicken and stabilise your formula by adding 0.3% xanthan gum (and/or 0.3% carbomer), together with 2% or more cetearyl alcohol. If used as sole emulsifier without waxy ingredients they create gel-creams, serums. An emulsion could separate at any time. If you have oil in your formulation, dissolve xanthan gum it the oil phase. It is used extensively to thicken liquids, make light foams, strengthen vinaigrettes, and is a great ingredient to use to turn thin liquids into rich sauces. For a stable emulsion, the oil droplets should be small and uniform as possible. These types of emulsifiers are however quite old fashioned, not as versatile, some may need a higher pH but on the plus side they tend to be quite cheap. If your lotion recipe calls for xanthan gum but the lotion is still too runny after you've made it, add an additional pinch of xanthan gum. Some emulsifiers, especially those marketed as “natural” can be tricky to work with and, despite the ingredient supplier’s promises to the contrary, struggle to form a stable emulsion. It is sometimes used to make medicine. For bubbles, resembling soap bubbles, a typical ratio is 0.1% to 0.4% xanthan gum and 0.2% to 2.0% Versawhip or egg white powder. Pour this into a container and run the line from an aquarium pum through it. This is a brief overview of the things to keep in mind when creating lotions and creams. The amount of xanthan gum used will depend on the technique you are using it for. cellulose gum, if you don’t want to use the xanthan gum. To add xanthan gum sprinkle it on the liquid and then blend or whiskimmersion blender in most cases. This foam resembles bubbles and is made with xanthan gum and Versawhip that has been aerated with an aquarium pump. Thanks for signing up! Add in the xanthan gum slowly, with lots of stirring or agitation, into cold or heated deionized water until the solution is … O/W emulsions are generally, more stable to make and this is the type of emulsion we learn to make. Guar gum is considered an acceptable alternative for gelatin; and guar gum is vegan. Consider guar gum or hydroxyethylcellulose. The higher the amount of xanthan gum used the thicker the sauce will be. Typically, if the sugar is less than 55% to 60% it will work fine. This means an emulsifier with a saturated alkyl chain such as stearate in polysorbate 60 is better for emulsifying a saturated oil. The bubbles can then be scooped off and served. In general, it is best to add both xanthan and guar gum to the oil component in a recipe, making complete mix of oil and gum before adding to the rest of liquid ingredients. How can we create a sufficiently stable emulsion? In this way, emulsifiers lower the interfacial tension between the oil and water phases, and form a protective layer around the oil phase keeping the oil droplets evenly dispersed and preventing them from flocculating. How do we know our emulsion is sufficiently stable? Follow on Instagram, As an educator I find giving students practical ex, I love this handy chart from Innospec's presentati, Formulations don't have to be complex. Simple emulsions are either oil suspended in a water phase (o/w), or water suspended in oil (w/o). Emulsifiers contain both a water-loving head group and an oil-loving tail. This makes it ideal to use for holding vinaigrettes together or keeping purees from separating. Within a droplet structure the emulsifier forms a monomolecular layer on the surface of the droplet and good coverage of the surface area of the droplet ensures longer term stability. It is also very easy to use and work with. As an educator I find giving students practical ex If you have a small milk whisk this is great for this job. Step 4: Use high shear mixing at the right temperature. They are versatile and because they do not have an overall charge and so are compatible with other emulsifier types. Examples: sodium stearate, sodium stearyl glutamate, glyceryl stearate SE. This means that when the gel is at rest it maintains its shape but when stirred or mixed it begins to flow again as If you have problems with the stability of this emulsifier, you can try using 5-7% Olivem 1000 with 1%-4% cetearyl alcohol or cetyl alcohol, and 0.2-0.5% xanthan gum to form a stable emulsion. When you use high molecular weight HA for making your serum, you don’t normally need to add any thickeners like xanthan gum to your mixture, which is great because those gums can leave your skin with a sticky feeling. When you mix it with water, it forms a nice gel, one that is perfect for making a serum. You can just blend it in when you are making the puree, or at any time after that. This means if you have herbs, spices, or other items in the liquid then the addition of xanthan gum will help keep them in suspension instead of settling to the bottom or rising to the top. The high shear Silverson homogenizer is ideal for this application, however, a more economical option for the homecrafter is an ordinary stick blender. Formulations don't have to be complex. To prevent droplets from reuniting once they have been formed, energy barriers must be erected that either prevents the oil droplets from colliding or from fusing if they do collide. The HLB system cannot be used with anionics, cationics and liquid crystal emulsifiers. This can range from very minor thickening to creating very thick syrups depending on the other ingredients and the amount of xanthan gum used. Note: See How to Measure Modernist Ingredients for more information on ratios. You need only a small amount to thicken lotion, … It's a pretty unique way to make bubbles that are very visually interesting and carry a lot of flavor. Xanthan gum is a polysaccharide (part of the chemical family that sugars find themselves in). Whisk the xanthan gum into the liquid. 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