Articles tagged "stability"
6 accessible stability tests for home formulators: visual assessment, Freeze-Thaw, thermal stress, pH control, centrifugation, and microbiological testing. Detailed protocols, result interpretation, and a minimum starter kit.
We explore why melted cocoa butter can become brittle, crumbly, or develop a whitish bloom after cooling. How α, β', and β crystal forms affect the texture, stability, and skin feel of your butters and balms — and how proper tempering solves most problems.