Making cosmetics with and without a thermometer

In this article, we share tips on measuring temperature when making cosmetics.

Why are raw materials heated?

Heating enables the combination of water and oil phases.

With some raw materials, it is quite obvious: cetyl alcohol in flake form or hardened raw materials such as carnauba wax are difficult to mix with other ingredients in their original state.

There are also raw materials that must be heated so that their effectiveness can really come into play. With cocoa butter, for example, the temperature of the raw material during processing affects how quickly it cools down again and, consequently, at what temperature the product melts.

Measuring with a thermometer

In general, we recommend that you measure the temperature with a thermometer. There are various models for this (e.g., meat or grill thermometers, optionally analog, digital, or even with a sensor), which you can of course also use for cooking.

One thing you should always keep in mind, especially with delicate raw materials: the mixture is warmer at the bottom of your container than, for example, at the very top edge. Therefore, stir your mixture first and then measure in the middle.

No thermometer at hand?

Then use the following points as a guide:

Water phase

approx. 50 degrees are reached when the water starts to steam
slightly and the beaker fogs up as a result.

Oil phase

Basically, every emulsifier has an optimal processing temperature, which is usually between 65 and 80 degrees. Carefully heat your oil phase until all components have melted, but avoid letting the oil phase get too hot or even start to smoke. Volatile lipid components such as Lipoblend Ultralite evaporate (not to be confused with smoke) at higher temperatures. This is normal, but prolonged heating should be avoided to maintain the quality of the raw materials.

Questions? Feel free to write to us!