Creams are usually made by mixing several different ingredients, including water, oils, emulsifiers, preservatives, thickeners, etc. Here are the general steps to make a cream:
Packaging Material Disinfection
Before sterilizing cream products, we must distinguish them according to different packaging materials. The packaging materials commonly used for packaging cream include glass bottles, plastic bottles, and plastic tubes.
Glass bottle: high-temperature sterilization or chemical disinfection can be used. High-temperature sterilization requires the glass bottle to be sterilized in high-temperature steam. Chemical disinfection methods can use alcohol or ozone to disinfect.
Plastic bottles: Ozone disinfection, high-temperature sterilization, or chemical disinfection can be used. Ultraviolet disinfection can use ultraviolet light to irradiate plastic bottles, but it should be noted that the effect of ultraviolet disinfection is affected by the blocking of the bottle. The disinfection methods of high-temperature sterilization and chemical disinfection are similar to glass bottles.
Plastic tube: It can be sterilized by high-temperature steam, ultraviolet disinfection, ozone, and other methods. It should be noted that when disinfecting plastic pipes, the concentration and time of the disinfectant should be sufficient to kill bacteria and viruses. At the same time, plastic tubes and disinfectants that meet hygienic standards should be selected to ensure the hygienic quality of the product. In addition, when using chemical disinfection methods, care should be taken not to use disinfectants that are corrosive to plastics not to affect the quality.
Note: No matter which disinfection method is used, the packaging material must be cleaned to avoid a poor disinfection effect caused by residual dirt. At the same time, after disinfection, the packaging material needs to be dried to avoid the growth of bacteria caused by moisture.
Raw Material Preparation
Cream ingredient preparation can vary depending on the desired formulation and skin type, but generally, the following basic ingredients are required:
Base oil: Base oil is one of the main ingredients of creams, usually vegetable oil or vegetable fat. It is very important to choose the right carrier oil for your skin type, for example, dry skin can choose a thicker oil, while oily skin needs to choose a lighter oil.
Emulsifier: Emulsifier is an important component that combines oil and water. Commonly used emulsifiers include natural wax, honey, lecithin, glycerin stearic acid, etc.
Essential Oils: Essential oils are important ingredients that provide aroma and additional benefits to creams. Choosing the right essential oils can help improve skin texture and keep it healthy. It should be noted that essential oils are highly concentrated plant extracts, and they need to be used in the correct concentration and method of use.
Humectants: Humectants are ingredients that give creams extra hydration, making skin more hydrated and smooth. Commonly used moisturizers include natural glycerin, seaweed, hyaluronic acid, etc.
Antioxidants: Antioxidants can help protect the skin from free radical damage, delay aging, and maintain skin health. Commonly used antioxidants include vitamin C, vitamin E, green tea extract, etc.
Note: The above are the basic raw materials commonly used to make creams. According to different needs and formulas, other ingredients can also be added, such as herbal extracts, vitamins, etc. It should be noted that when making cream, clean containers and tools should be used to ensure hygiene. At the same time, the proportion of each ingredient should be carefully measured to ensure high-quality cream.
Ingredients Mixing & Emulsification
When making cream, the mixing step is very important. A proper mixing can ensure that the cream has a fine texture, good stability, and the best-use effect. Here are the mixing steps when making a cream:
Prepare the required ingredients and measure out the weight or volume of each ingredient.
Separate the water phase ingredients and the oil phase ingredients into two separate pots.
Heat the water phase ingredients to a temperature of 70-75°C until all ingredients are dissolved. An appropriate amount of auxiliary emulsifier can be added for some relatively dense ingredients to speed up the mixing process.
Heat the oil phase ingredients to the same temperature until all ingredients are dissolved.
Pour the water phase ingredients into the oil phase ingredients and use a mixer to mix them well. This process involves stirring for a few minutes until the mixture becomes homogeneous.
When the mixture is cooled to 45-50°C, add essential oils, preservatives, and other ingredients, and continue to stir evenly. Be careful not to add too much essential oil, so as not to over-irritate the skin.
Keep stirring until the cream has Cooled completely, it will thicken and have a fine texture.
Finally, pour the cream into a clean bucket.
Note: Avoid overheating when making the cream to avoid damaging its active ingredients. At the same time, be careful and patient during the mixing process to ensure that each ingredient is fully mixed and evenly to achieve the best results. In addition, the water phase and oil phase components in the cream are relatively complex, and the mixing methods of different components are also different. The operation should be carried out according to the specific formula and production process.
Standing & Testing
When making cream, in order to ensure its stability and quality, static testing can be carried out, that is, the cream is left for a period of time to observe the changes in its stability and properties. Specific steps are as follows:
Standing: Standing is required to separate impurities such as sediment and foam during the cream production process. The standing time depends on different cream types and production processes, usually several hours or days.
Detection: Take a certain amount of cream, put it into a sterile container, and seal the container. Observe the changes in texture, color, smell, and other properties of the cream. Normally, the cream should maintain a stable texture and color, without delamination, water separation, etc. Finally, it needs to be sent to the laboratory for microbiological testing before it can be mass-produced.
Note: The length of the standing test depends on factors such as the composition of the cream, formula, and use conditions, so it should be selected according to the specific situation. At the same time, during static testing, attention should be paid to maintaining the sterility and airtightness of the container to avoid the influence of factors such as external pollution or oxidation.
Filling & Packaging
Put the emulsified cream into jars, and carry out steps such as sealing and labeling, so as to facilitate storage and sales. Here are the general steps for cream jars:
Have the jars ready for the cream to be used. Jars should be sterile, comply with relevant standards, and should be cleaned and disinfected.
The cream production equipment is opened, and the cream is filled into jars through pipes or manually. During the scanning process, it is necessary to avoid contamination and the entry of foreign substances.
After filling the jars with the cream, cover, and seal them.
Check sealed jars to make sure there is a good seal. If it is found that the lid of the jar is not closed tightly, it needs to be resealed.
Label and pack. Label the jar accordingly and place it in a suitable box. It should be noted that the production date, shelf life, method of use, precautions, and other information about the cream should be indicated on the label.
Storing the cream: The environment for storing the cream should be a dry, cool, dark, and well-ventilated place, avoiding direct sunlight, high temperature, humidity, etc.
Note: The filling process of the cream requires strict control of sanitation and sterility to avoid problems such as contamination and bacterial growth.
Finished Products Inspection
Cream testing is to ensure its quality and safety, usually including the following aspects:
Appearance inspection: check the color, smell, texture, uniformity of the cream, etc. If you find color changes, odors, or problems such as delamination, there may be quality problems.
PH value detection: PH value is one of the important indicators of cream, which can affect its stability and irritation. Electrode instruments are usually used for detection.
Stability testing: The stability of a cream can affect its shelf life and quality. Tests such as heating, freezing, and shaking can be performed to observe whether the cream changes.
Bacteria detection: Cream is a high-risk product that is prone to the growth of bacteria. Detect the total number of bacteria and special fic pathogenic bacteria in the cream by culture, counting, and other methods.
Heavy metal and microbial toxin detection: Detect whether there are harmful heavy metals or microbial toxins in the cream to ensure its safety.
Note: The detection of cream needs to be carried out under strict environmental conditions to avoid contamination and interference with the detection results. Usually need to rely on professional equipment.
The process of manufacturing cream requires strict control and attention. It is necessary to ensure the stability and safety of the product while meeting the customer’s delivery date.