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| Method for Skin Gels |
| Gels are made from water-based ingredients and thickening agents. Natural thickening agents (polysaccharides) are derived from algae or plants, such as Carrageen, Pectin, Cellulose or Xanthan Gum. Gels will either be clear or semi-opaque, and the quantity and type of thickener used will have an effect on the end product's texture. Thickening agents are not absorbed by the skin, but help promote hydration and moisturising. You can add up to 5% vegetable oil to provide a richer gel, and up to 5% essential oils, but care should be taken not to make gel products too astringent. As with making creams, the only equipment you will need mixing bowls, measuring spoons, a measuring jug, spatulas and a whisk (a handheld electric mixer is a great idea). You can use your normal kitchen utensils, provided they are well washed (preferably in a dishwasher) before being used for food again, though if you are going to make skincare products often, it's worth investing in a separate set of pans, bowls etc. Stainless steel or - even better - enamel pans (or a double boiler) are good choices, but avoid non-stick, aluminium or copper, which may react with some ingredients. You will also need sterilised pots, jars or tubes to put your gels into. You can buy these specially, in glass or recyclable plastic, or you can beg extra old cosmetic jars from friends and family. Wash jars first in hot soapy water, then rinse and place in a warm oven for about half an hour. Always leave creams to cool thoroughly before putting on the lids. Quantities are given for all recipes, and I have tried to provide quantities for single pots and bulk recipes. When preserved, the shelf life of most gels is up to two years if kept in cool, dry conditions away from direct heat and sunlight. You can extend the shelf life of unpreserved products by keeping them in the fridge, or using air-tight dispenser pumps, but these are not failsafe methods. Additionally, naturally derived preservatives are less effective in the long term than chemical preservatives, so remember to choose the preservation solution most appropriate for you. |
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| Sample Recipe: Aloe Vera and Tea Tree Moisturising Gel for Oily Skin Makes 100ml Ingredients: 88ml Spring Water 1g /1/2 tsp Xanthan Gum 10ml Aloe Vera Concentrate 3ml thistle oil OPTIONAL: 12 drops Preservative 10 drops Tea Tree essential oil (if tea tree is too strong for you, try substituting 5 drops lemon and 5 drops cypress essential oils) 2 drops peppermint essential oil Method: 1.) Pour the water into a bowl. It's important to ensure - especially when using concentrates such as aloe vera - that you are using exactly the right amounts. 2.) Add a level half teaspoon (1g) of Xanthan gum, sprinkling the powder gently over the water. 3.) Whisk with a handheld electric mixer or handwhisk until the gel has thickened and there are no lumps. If the product does go lumpy, whisk on high speed for a few moments. 4.) Gradually whisk in the thistle oil and add the essential oils and preservative (if using) 5.) Pour the gel into its container, seal and label. Suitable for daily moisturising to help combat oily skin and enlarged pores. |
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