TROUBLESHOOTING ADVICE: FORMULATING AN OILY GEL WITH
Contents
1. TROUBLESHOOTING ADVICE FORMULATING AN OILY GEL WITH SUCRAGEL 1 week 1 month at high temperature 40 C 50 C WHAT GRADE OF SUCRAGEL ARE YOU USING Check your ratio of Sucragel to oil AOF AOF Bio CF AP Add 0 5 1 of Sucrablend SPV2 to the Sucragel phase and heat to 70 C until completely dissolved Make sure only vegetable oils are used in the oil phase CF 1 4 AOF 1 4 AP 1 5 These are minimum ratios At least this ratio of Sucragel must be used to achieve a stable gel GEL IS STILL UNSTABLE MY OILY GEL IS UNSTABLE not thick split into 2 layers has a layer of oil on top AFTER HOW LONG Use a propeller everything ina circular motion homogeniser ALFACOS After 1 2 day 1 week at room temperature Check whether any of your ingredients contain Propylene Glycol Check your Check the rate of oil pH of your addition gel Check your equipment stirrer or one which moves Do not use a As the pH should remain between 4 8 viscosity increases increase the See our guide for advice and add the oil height and the speed of the stirrer level will pH below or above this Take them out and start slower next cause the again time gel to split The gel cannot be over stirred
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