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Humectant Comparison in Lotion, Liquid Glycerin

I’ve had many questions about my favorite humectant. I decided to sit down this week and make comparison lotion batches with the same recipe and different humectants to decide which humectant would be my favorite.

I decided to use the Granny’s Lotion recipe as my testing recipe. I planned on making all the batches and then testing them to find my favorite humectant.

Today we are making the test batch with Liquid Glycerin. As a humectant, Liquid Glycerin is very effective at pulling water from the air and this is how it moisturizes dry skin, however, it is sticky and can pull moisture from our skin instead of the air when the air has very low percentages of relative humidity.

Let’s head off to try out the recipe using Liquid Glycerin as our humectant!

Collect needed items:

Colorless Jojoba Oil
Liquid Glycerin
Stearic Acid
Emulsifying Wax
Liquid Germall Plus
Rhubarb and Sugar Cane Fragrance Oil
Microwave Safe Container
Containers for cream (I used a 4 oz Frosted Bottle and Champagne Disk Tops.)

Recipe: (Makes 4.2 ounces or 120 grams)

Recipe in ounces:
3.17 ounces Water
0.63 ounces Colorless Jojoba Oil
0.12 ounces Liquid Glycerin
0.12 ounces Stearic Acid
0.12 ounces Emulsifying Wax
0.02 ounces Liquid Germall Plus
0.02 ounces Rhubarb and Sugar Cane Fragrance Oil
Recipe in grams:
90 grams Water
18 grams Colorless Jojoba Oil
3.6 grams Liquid Glycerin
3.6 grams Stearic Acid
3.6 grams Emulsifying Wax
0.6 grams Liquid Germall Plus
0.6 grams Rhubarb and Sugar Cane Fragrance Oil
Recipe in Percentages
75% Water
15% Colorless Jojoba Oil
3% Liquid Glycerin
3% Stearic Acid
3% Emulsifying Wax
0.5% Liquid Germall Plus
0.5% Rhubarb and Sugar Cane Fragrance Oil
Cooled lotion on my finger.

Cooled lotion on my finger.

Weighed ingredients before melting.

Weighed ingredients before melting.

Labeled bottle of finished lotion.

Labeled bottle of finished lotion.

Weigh all ingredients except the additives (Liquid Germall Plus and Fragrance) into a microwave safe container. Heat in the microwave using short time bursts until everything is melted. Blend the ingredients to a smooth, creamy consistency using the immersion blender. Add the additives once the temperature drops to approximately 120° F in the mixing bucket. Stir gently until completely mixed. Pour into containers and allow to cool completely before labeling.

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