Kerven Posted January 7, 2018 Share Posted January 7, 2018 I'm working on coconut-palm blends and need a somewhat higher melt point congealer with a congealing temperature around 140-150F. What sort of candle-safe congealing additives are out there - any suggestions? I've read that castor wax in greater than 5% can cause congealing and it has a quite high melt point. 30/70 cetearyl alcohol needs to be greater than 10% for significant congealing and acts as a surfactant and crystalline modifier. Sunflower wax congeals as well, I believe... or maybe that's the oil in cosmetics. I can't think of any others... palm kernel flakes, maybe? Quote Link to comment Share on other sites More sharing options...
TallTayl Posted January 7, 2018 Share Posted January 7, 2018 Ozokerite, candelilla... Quote Link to comment Share on other sites More sharing options...
Kerven Posted January 7, 2018 Author Share Posted January 7, 2018 Ozokerite... eh. It's been more difficult to find than cetearyl and not as economical, although, the melt point is where I need it and its ability to emulsify and stabilize are pluses. I forgot about candelilla and carnauba. Do they tend to rapidly crystallize before reaching pouring temperature? Candellila definitely has the melt point I need. I'm not sure about its congeal point. I think that's somewhere around 156F, close to its melting point. Carnauba's congealing point is somewhere around 180F, which is a hair below its melt point, I think. I'm wondering if they'll rapidly crystallize when slightly under their melt point, which the palm has a tendency to do. Brassica glycerides look interesting. Too bad it's absurdly expensive. Quote Link to comment Share on other sites More sharing options...
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