Hi Lisa, I think you got the rigth proportion of each ingredient of your formula and this help to stay stable all this time, but also now you know the temperatures that doesnt affect the product.
HI Ana - Thanks for your comment. This was a bit of a complicated process that involved many factors, but you are absolutely right in the storage temperature not making any difference in product stability. :)
HI Febe - I know! I am a little blown away here too! :)
Lisa said…
So how has it stayed together with no emulsifier? That’s blowing my mind......Never mind, no preservative, no going off despite fingers dip....what is this witchcraft you perform 🤣🤔
Hey Lise. I remember trying this when I visited you and was quite amazed at the water level. You were telling me you were thinking about getting it tested. Did you do it in the end?
Ihaven’t had it lab tested - so I can’t 100% categorically tell you there is no bacteria. HOWEVER you saw that there was enough water content to cause some fungi and yet there is still nothing!
I’m still trying to wrap my brain around the whole thing and want to keep monitoring it with the room temp and refrigerator storage a bit longer while I start a few new batches, but it has really surpassed even my wildest!
I too am surprised but I do remember the skin feel and I was surprised by that too as it was very light and absorbed easily but with the viscosity of a cold cream...it's an interesting experiment for sure.
Comments
Ihaven’t had it lab tested - so I can’t 100% categorically tell you there is no bacteria. HOWEVER you saw that there was enough water content to cause some fungi and yet there is still nothing!
I’m still trying to wrap my brain around the whole thing and want to keep monitoring it with the room temp and refrigerator storage a bit longer while I start a few new batches, but it has really surpassed even my wildest!
Like is it possible when there's water added?