Fats as consistency agents

Did you know that solid fats are not really consistency providers!

 

 

At least that is the case in O/W emulsions. Only "waxes" with a certain hydrophilicity (water-loving property) give an O/W emulsion significant consistency, as they also act within the water phase and thus thicken it as well.

Furthermore, butters (e.g., shea butter or Vegemelt) or solid ester oils like SoftEster often have a low melting point. Therefore, they are not well-suited for providing heat stability to an emulsion or a balm.

So, if you want to thicken or stabilize your creams, think first of fatty alcohols (e.g., cetearyl alcohol, behenyl alcohol), glyceryl stearate, or gelling agents (xanthan gum, Instabond Velvet)!

 

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