by 62605063 » Thu Jul 01, 2021 3:32 pm
[quote="staff"]Hello! Recommend to consider modifying
Emulsifier or you can add a stabilizer for more stability, such as
Xanthan Gum 0.2-0.3%
Try it by entering
Xanthan Gum Increased 0.3%. It appears that the meat has become more viscous. drip time increased beads make the beads not round It's a tail instead. As for the stability, whether the layers are separated or not, I'm not sure because it's just the first day. if consider changing
Emulsifier is there any one you can recommend? As I've read in the past that if using
Emulsifier HLB mix low and high will it work better? (Want to be o/w) Another question, this formula makes it feel quite heavy and oily. Not like a serum Which ingredients should I adjust? To make the texture more serum. Thank you.