Heating, holding, freezing, and thawing our ingredients!

The temperature of our ingredients is a hot topic these days, so let’s take a look at a few questions I’ve been posed in the last few weeks… If we heat carrier oils, will they go rancid quicker? Are we destroying the goodness in them? I answered this question last year in this post, but...

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Question: Mixing oils and water

In the most recent what do you want to see? post, Ben writes: Hi Susan! I thought I’d ask you a simple “I want to know” request. I was wondering about the mixability of jojoba oil. Does it mix well with water, or does it need an emulsifier? What about mixing with oils? Also, beeswax for the same...

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Question: How do anti-oxidants affect the shelf life of our products?

p, as always, stimulates my brain with this comment (found in this post): How does adding 1% vitamin e or rosemary oleoresin affect the shelf life of that ingredient (which is usually an oil)? And how does refrigeration affect the shelf life of our oils? For example, if I buy rosehip seed oil (a 6 month shelf...

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Question: Heating and holding our ingredients

Papi asked this question:  I have a question, if we heat oils (like grapeseed) at 70˚C won’t it get rancid? And maybe we ruin some of its properties too (like evening primrose oil) or the 70˚C is the safe temperature?  This is a good question because the last thing we want is to have rancid...

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An aside: Let’s talk about drier feeling oils…

A few people have asked me about astringent oils lately, and the main question is “are they drying?” Allow me to recap a post from last year with a bit more detail… An astringent is actually defined as “chemical that tends to shrink or constrict body tissues, usually locally after topical medicinal application.” By definition...

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