Cosmetic cream is used for a variety of purposes such as cleansing and moisturizing. The ingredients of the cream will be different according to the desired use, however to some extent the basic cream manufacturing process is the same.
The Process of Cream Making
Creams can be either an oil-in-water or water-in-oil emulsion consisting of emollients and lubricants dispersed in an oil phase, and a water phase containing emulsifying and thickening agents, perfume, color and preservatives. Active ingredients are dispersed in either phase depending on the raw materials and the desired properties of the end product. A typical cream manufacturing process would be as follows:
• Flake/powder ingredients, such as cetyl alcohol and stearic acid, sometimes dry blended in advance, are dispersed into the oil phase. Heating may be required to melt some of the ingredients.
• Active ingredients are dispersed in the appropriate phase.
• The water phase, containing emulsifiers and stabilizers such as Veegum or Carbopol, is prepared separately.
• The two phases are then mixed to form an emulsion. This is aided by heating to between 45~85°C depending on the formulation and viscosity.
• Mixing is continued until the cream is homogeneous.
The Problems of Traditional Cream Making Machine
Using conventional cream mixer a number of problems can be encountered:
• Hydration of thickening and suspending agents is one of the most difficult of all mixing operations. Agglomerates can easily form and some ingredients require shear in order to develop their desired properties.
• When adding powdered ingredients to the mixing vessel, partially hydrated materials can build up on the vessel wall and parts of the agitator.
• Agitators cannot easily form stable emulsions even when the oil and water phases have been heated.
• Long process times and additional equipment are often required to achieve a homogeneous cream.
The Solution of Cosmetic Cream Production
Intermediate stages of cream making process can be eliminated, product quality improved and processing times dramatically reduced by using a Ginhong high shear mixer.
The manufacturing vessel is charged with the “continuous” phase. The cream mixer is started, and the solid/powdered ingredients are then added. The powerful suction created by the high speed rotation of the rotor blades draws both liquid and solid ingredients into the work head where they are rapidly mixed.
The solids are broken down in the precision machined rotor stator homogenizer work head. The micronized powders and other ingredients are fully dispersed into the liquid before being forced out through the stator and circulated into the body of the mixing vessel. At the same time fresh material is drawn into the work head.
Once the powdered ingredients have been fully dispersed in the “continuous” liquid phase, the “dispersed” phase can be added to form the emulsion. The high shear mixing action of the rotor stator work head ensures that the cream is uniform and stable.
The Advantages of Ginhong Cosmetic Cream Making Machine
• Consistent cream quality and repeatability
• Agglomerate free mix
• Stable emulsion
• Rapid mixing time
• Maximized yield of raw materials as thickening agents are fully hydrated and other ingredients fully dispersed