> I make several very simple lotion/massage bars consisting mainly of
> oils, butters, and beeswax. Lately I have tried adding both regular
> and modified cornstarch to the mix to cut any greasy feeling on the
> skin. Supposedly, lots of bar makers do this regularly, but no matter
> how finely I sift it in and stir it well, my starch always sinks to
> the bottom of the mix in it's double boiler and just sits there in
> little clumps. Sort of like my Thanksgiving day gravy did! :0)
>
> I added water to disperse my gravy starch, but since I use no water in
> my bars, I am at a loss as to how to get this to work.
>
> Any suggestions? I am open to trying something other than CS if anyone
> has any ideas. I am just trying to cut the greasy feeling on the skin.
Even a roux has an aqueous phase. I don't see how starch is supposed to do
anything except SOAK UP water (if the user's skin is wet) if you don't
supply water.
I forgot what "butters" mean in cosmetic use. Are the like dairy butter, a
w/o emulsion? In making a roux when the butter's melted the aqueous phase
becomes available to gel the starch. If cosmetic butters aren't like that,
it can't work that way. Oils & waxes for sure won't.
Robert
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