tag:blogger.com,1999:blog-2131647485414323768.post4765980237888748906..comments2024-03-26T13:45:06.014+01:00Comments on LisaLise Blog - Natural Skin Care: Formulating with Food - Cucumber Serum Under ScrutinyLisaLisehttp://www.blogger.com/profile/14566391113401195535noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2131647485414323768.post-72399301026065530272020-05-19T15:38:16.497+02:002020-05-19T15:38:16.497+02:00Hi Anon- You do indeed hit the nail right on the h...Hi Anon- You do indeed hit the nail right on the head with your comment. Also, the method and infusion time will differ with with the different raw materials, so it is a question of finding what works. LisaLisehttps://www.blogger.com/profile/14566391113401195535noreply@blogger.comtag:blogger.com,1999:blog-2131647485414323768.post-62484654275156479982020-05-19T13:45:39.782+02:002020-05-19T13:45:39.782+02:00I was like that if you don't know don't ad...I was like that if you don't know don't add water. just go straight glycerine. and no bugs. later when you extract as trying to guess the amount, not worth it. I've done strawberries, frozen, and a number of other food, all success. no water due to the water content from food.. I may then decide later, weight the amount of product, and macerate then strain, weigh. it's still an experiment and I think you will find what works for you. I<br /> did. ;))Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2131647485414323768.post-69471022405444334822016-11-01T22:22:50.141+01:002016-11-01T22:22:50.141+01:00Hi Briefy - Have you tried googling the info? Ther...Hi Briefy - Have you tried googling the info? There must be a chart or info somewhere on the water content of fruits and vegetables. That's where I'd start. :)LisaLisehttps://www.blogger.com/profile/14566391113401195535noreply@blogger.comtag:blogger.com,1999:blog-2131647485414323768.post-487587616397897832016-11-01T21:33:05.440+01:002016-11-01T21:33:05.440+01:00Hello I am thinking of making a papaya peel glycer...Hello I am thinking of making a papaya peel glycerite for the very first time. I'm a bit stumped on how to calculate the water content in papaya. Can you please help with any advice?Briefyhttps://www.blogger.com/profile/10718887151808400670noreply@blogger.comtag:blogger.com,1999:blog-2131647485414323768.post-54940722449094710052016-03-04T12:46:02.315+01:002016-03-04T12:46:02.315+01:00Anytime :)Anytime :)Maríahttps://www.blogger.com/profile/16501079837676309732noreply@blogger.comtag:blogger.com,1999:blog-2131647485414323768.post-28023070364975436042016-03-04T10:29:13.142+01:002016-03-04T10:29:13.142+01:00Hi Maria - Oooh thanks so much for sharing! I will...Hi Maria - Oooh thanks so much for sharing! I will get straight on this!! Hugs coming your way from Copenhagen!LisaLisehttps://www.blogger.com/profile/14566391113401195535noreply@blogger.comtag:blogger.com,1999:blog-2131647485414323768.post-44320928426609037072016-03-03T16:05:10.050+01:002016-03-03T16:05:10.050+01:00Hi again.
I forgot to say, regarding dosage, that ...Hi again.<br />I forgot to say, regarding dosage, that what I do is to dose it at 5% because I add more things. But I've tested it at 10% as the only additive without any problem.<br />When I formulate just for myself, I tend to keep my formulas quite simple, but if I'm making anything for my friends (I don't have customers, I never sell what I make ;) ) I reduce the amount of this extract in order to add more actives, like urea, MSM, other botanical extracts/tinctures, etc.Maríahttps://www.blogger.com/profile/16501079837676309732noreply@blogger.comtag:blogger.com,1999:blog-2131647485414323768.post-30718619620538229202016-03-03T11:43:21.790+01:002016-03-03T11:43:21.790+01:00Hi
The method I use couldn't be simpler: dip y...Hi<br />The method I use couldn't be simpler: dip your fresh food in glycerine.<br />In order for the extract to be self-preserving, the amount of glycerine should be over 25%.<br />What I do is to calculate (ish) the amount of water the food may have, and then add the same amount of glycerine to have approximately a 50% extract.<br />For example, cucumber. The amount of water in a cucumber is 96%. It's almost all water.<br />So, if we take 100 g of fresh cucumber and cover COMPLETELY in 100 g of glycerine, after 6 weeks (or less, depending on your patience) we would have almost 200 g of a nice fresh cucumber smelling 50% glycerine cucumber extract for our concoctions.<br />I've succeeded with this method to make cucumber, pineapple and strawberry extract.<br />The max dose I would recommend if 10%, and only if this extract is the only additive. If more extracts or actives will be added, I would recommend to reduce it to 6-8%.<br />Hope this helps :)Maríahttps://www.blogger.com/profile/16501079837676309732noreply@blogger.com