Skin Care Secrets Revealed: How to make Face and Body Gels the Aromantic way

By Kolbjorn Borseth

NOTE: To learn how to make Skin Cream click here.

A gel is made from water and a thickening agent. Other ingredients are added for various purposes, depending on what the gel is used for. Gels are usually either clear or semi-opaque.

A gel is used in products where it is desirable to have little or no fats or oils and is best mixed using a water-based medium. If a small amount of fat is required in the gel, up to 5% vegetable oil can be added.

Gels are also able to carry an essential oil content of up to a maximum of 5%. Too much of either of these ingredients can result in an uneven distribution in the gel. The thicker the gel is, the more vegetable or essential oil it will be able to carry.

The thickening agents retain moisture, protect the skin and can also be astringent. They are not absorbed by the skin. Which thickening agents to use in the manufacture of gels is a question of taste, or rather of 'feeling' i.e. how the gel feels when applied to the skin and then how it feels when its moisture has evaporated. These thickening agents can either be wholly synthetic, such as a polymer or wholly natural, such as a polysaccharide.

Natural polysaccharides are extracted from plants or algae and are to be found in large quantities in:

We prefer Xanthan Gum but any of the other thickening agents may be used. Xanthan Gum is used as a thickening agent in medical, food and cosmetic products. The shelf life of these products is 2 years.

NB When adding larger quantities of Essential Oils (over 2%) to gels, you can reduce the quantity of preservatives used, especially when adding Aromantic’s White Crystal Blend, Tea Tree or Rosemary Essential Oils.

Method for making Gels

Stage 1

1. Measure the water in a jug and pour into a bowl.
2. Measure a level 2ml measuring spoon with xanthan gum powder.
3. Sprinkle the xanthan gum powder over the water little by little, whisking vigorously. If your gel gets lumpy, blend until smooth with an electric blender.
4. When there are no more lumps, stop whisking or blending.

Stage 2

5. Add all of the other pre-measured ingredients and mix well in to the gel.

Helpful hint

It is useful to write down all your recipes, including the ones which are not so successful, along with the date, a batch number and the intended purpose of the product. With all this information you should be able to work out the reason for any problems you may have and more importantly will be able to reproduce your successes.

The main thing to remember is to have fun and enjoy yourself!

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