Teach Soap

When I'm making shampoo, the bulk of it gets heated to 70C, but there are some things I have to add during cool down.
The problem about mixing things into it during cool down is that if I use a high-shear mixer such as a blender, lots of air bubbles can get trapped and take ages to come out.
So, I used the same technique to make a cream shampoo, one with free lipids such as vitamin E and jojoba oil, as I had used with my clear shampoo (slow-speed stirring).
The result was that the shampoo separated over the course of a week into two layers, the lipids and partially emulsified lipids on top, the polar components below.
At first I thought I had a fundamental problem with the recipe, but after high speed blending, the shampoo now seems stable. I think that possibly the surfactant can't fully emulsify the lipids unless a high-shear mixer is used. I blended at rooom temp, but I should think that blending at 70C will be best.

It sounds like it will be more stable if you mix at higher temps.

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Irena
Closed minds are like faulty parachutes; they refuse to open.

Happens to all mine people love it still and I just label with "shake well" before using.

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