Useful material on cosmetic chemistry, ingredients and growing your business
DIY cosmetic formulation is not just a hobby: it is a precise science that requires an understanding of emulsion chemistry, raw material properties, and technological processes. If you want to learn how to make cream at home so that it is stable, safe, and truly effective for the skin, this article will be your starting point.
Preserving clay masks: the science of microbiological control and the role of glycols At the “Walker Formulation Academy” school, we are convinced that a deep understanding of ingredient chemistry is the foundation of professional formulation development, and preserving clay masks is one of the most illustrative examples of how mineral
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.
Xanthan vs. guar gum: charge, rheology, and suspending properties. Experiment: 0.8% guar + 0.2% xanthan = maximum viscosity. Gum synergy, test gel formula at pH 4, and practical recommendations.
Which kitchen ingredients can be used in homemade cosmetics: starches, xanthan gum, honey, oils, citric acid, oats. What to avoid: milk (why it curdles), raw eggs (science vs. myths), fruits. Signs of spoilage, safety tips.
Why pH is important in cosmetics: the skin's acid mantle, the working range of preservatives and actives, how to measure and safely adjust pH. Step-by-step protocol, pH table by product type.
An in-depth analysis of triethyl citrate (TEC): enzymatic hydrolysis by skin esterases, release of citric acid, and inhibition of odorogenesis. Dosages for sticks, creams, and sprays, compatibility with baking soda and magnesia, and 4 ready-to-use formulas.
A detailed guide to preservation systems in cosmetics: preservative groups, pH dependence, effective combinations, challenge test, and practical recommendations from Oksana Walker.
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.
How to neutralize glucono-delta-lactone (GDL) to sodium gluconate: ratio of 1 g GDL = 0.225 g NaOH, step-by-step procedure, practical example for 10 g, how to incorporate the buffer into an emulsion.
We break down why human shampoo isn't suitable for pets, which ingredients to look for, and how to make a gentle shampoo at home
Why you shouldn't make sunscreen at home: physical filters, emulsion types, the role of the base and film-formers, the '1% ZnO = SPF 1' myth, and the architecture of professional formulations