Hey curlyteas! For the past few days I’ve been testing hydroxyethyl cellulose aka “hydroxyethylcellulose” (HEC). As part of that testing, I thought it’d be nice to create a serum with the amazing slip of HEC but also with the benefits of powerful ingredients to help with skin tone.
In other words, I wanted to create something with the similar slip of a snail toner, but with the power of a combination of Niacinamide (B3) and N-acetyl glucosamine (NAG). While I’m still on that DIY journey, I wanted to post about what I’ve done so far and what I plan to do in the future.
It’s in the H20 ( ͡° ͜ʖ ͡°)_/¯
Let’s talk about water. Because I don’t want any foolery with water possibly affecting pH, I’m using distilled water. I use distilled water when I’m making a test for someone else. I’m using distilled water here with pH sensitive ingredients I haven’t worked with before so as to not accidentally blame an ingredient for any possible foolishness with the product.
Best formulating practices is to use distilled water anyway. When I’m on formula number 6 (or something) and the product is for my own personal use, I’m fine with using purified water. You, fellow curlies, are never to use purified water if you will be giving your product away or selling it. Only distilled or deionized water will do.
Hydrating HEC (. ❛ ᴗ ❛.)
The first hurdle to using HEC is to hydrate it. The grade of HEC you have apparently will determine the steps you need to take in order to hydrate it. There are different grades of hydroxyethylcellulose.
(SUBSCRIBERS, continue to read below)
When you join us, this message will be replaced with all of the formula/recipe data including instructions and my notes! You’ll get access to this info immediately after signing in.
If you want to join us and get all the goodies: SUBSCRIBE
If you’re already a member: Log In
If the recipe data is for sale, you’ll see something like “Purchase the rights to this recipe” above. Until or unless the recipe is sold, you’ll have full access to the ingredient list, instructions, my notes and any special info necessary to successfully make the recipe.
