Weekday Wonderings: How can we heat proof an anhydrous butter"
In this post, Adapting your products for summer, Taryn asked: I make body products and this will be my first summer. What can I do to better safeguard my products from turning into liquid pools while at markets and in the mail" I am just starting out and I am worrying that I may have to take a few months off. I don't think that would be good for my business. I was hoping you would have some tips to help.
Tracy added: I second that question! I have tried experimenting with different butters (i.e. sal) but still can't get the proportions just right, especially if I know I will have products out at a farmer's market or in the heat for any extended period of time. Thank you!
Depending upon where you live, you could reach temperatures as high as 49?C this summer, so there's no easy way to make these changes without changing the stiffness and skin feel of your product.
One solution is to change the butters in your products for those with higher melting points. Cocoa butter has a melting point of 38?C, which is pretty high, but we can attain those temperatures easily in a parked car for even a short period of time.
The problem here is that cocoa butter is really stiff stuff. The first anhydrous butter I made was part cocoa butter, part mango butter, and I had to dig it out of the container with my nails. It felt nice when I rubbed it in, but it didn't melt right away, which is a feature I wanted when I made it.
Mango butter has a melting point of 34?C...
Fuente de la noticia:
Point of Interest
URL de la Fuente:
http://swiftcraftymonkey.blogspot.com
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