Guest guest Posted July 4, 2006 Report Share Posted July 4, 2006 I would have to see the recipe to make any comments, What kind of emulsifier did you use and at what ratio? I have had experiments in past with the souffle and the parfait type lotions having a slightly wet feel upon applying, but the rub right in and feel great.. heck some commercial lotions are like this on purpose. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2006 Report Share Posted July 4, 2006 Aminah, I make Body Souffle's also. Mine has a nice fluffy cream texture. The natrasorb is used primarily as a degreaser. Are you doing a water/oil emulsion or oil/water emulsion? This is what works best for me I do a oil/water emulsion and I make sure my oils are hot but not above 100 degrees as I'm pouring my oils in my water my mixer is going at the same time until all my ingredients are mixed in. Then I continue to mix for another 10 minutes or so the longer your mix your souffle the lighter it get because you are incorporating air which cause the mixture to become lite and fluffy. HTH Theresa >From: " meowmix55 " <AminahMcGowan@...> >Reply- > >Subject: Body Souffle Question >Date: Tue, 04 Jul 2006 00:46:27 -0000 > >Hi guys, > >I just made a body souffle and once I was finished with it, the >consistency felt right but when put on the skin it was sort of wet, >but ofcourse the water went away after rubbing it. It actually felt >sort of refreshing with the slight wetness. > >Should this be the way a body souffle would be? > >I added natrusorb to get the souffle texture > >Thanks _________________________________________________________________ FREE pop-up blocking with the new MSN Toolbar – get it now! http://toolbar.msn.click-url.com/go/onm00200415ave/direct/01/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2006 Report Share Posted July 5, 2006 Hi Theresa, Thank you for your response! This was my first attempt at making it and I did a water to oil emulsion. I don't think I blended long enough either. I will try what you suggested. Also should I have used the natrasorb as the ingredient to try and fluff it up, or should I have used something else? I heard that silk powder is pretty good, but I didn't purchase it. Thank you, Aminah > > Aminah, > > I make Body Souffle's also. Mine has a nice fluffy cream texture. The > natrasorb is used primarily as a degreaser. Are you doing a water/oil > emulsion or oil/water emulsion? This is what works best for me I do a > oil/water emulsion and I make sure my oils are hot but not above 100 degrees > as I'm pouring my oils in my water my mixer is going at the same time until > all my ingredients are mixed in. Then I continue to mix for another 10 > minutes or so the longer your mix your souffle the lighter it get because > you are incorporating air which cause the mixture to become lite and fluffy. > > HTH > Theresa > > > >From: " meowmix55 " <AminahMcGowan@...> > >Reply- > > > >Subject: Body Souffle Question > >Date: Tue, 04 Jul 2006 00:46:27 -0000 > > > >Hi guys, > > > >I just made a body souffle and once I was finished with it, the > >consistency felt right but when put on the skin it was sort of wet, > >but ofcourse the water went away after rubbing it. It actually felt > >sort of refreshing with the slight wetness. > > > >Should this be the way a body souffle would be? > > > >I added natrusorb to get the souffle texture > > > >Thanks > > _________________________________________________________________ > FREE pop-up blocking with the new MSN Toolbar – get it now! > http://toolbar.msn.click-url.com/go/onm00200415ave/direct/01/ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2006 Report Share Posted July 5, 2006 Mixing is always the key to making lotions, butters, and souffle's. Extra mixing whips air into the souffle so it can be light and fluffy. Natrasorb is usually used as a degreaser to take way some of the oily feeling you can get when making lotion's, butters, or souffle's. The silk powder will add a nice silky texture to the souffle. When you try your receipe again try and mix it longer to make sure that it has emulsified. When I make mine I don't use water as my liquid. When I first made a pear scented lotion it did the same thing as your souffle. I tried the receipe again tweeked it a little I made sure my oils/butters were between 90 and 95 degrees, with the mixer going I did an oil/water emulsion and mixed it. I then allowed it to set for a few mintures and mixed again my lotions came out the way I wanted. HTH Theresa >From: " meowmix55 " <AminahMcGowan@...> >Reply- > >Subject: Re: Body Souffle Question >Date: Wed, 05 Jul 2006 16:01:38 -0000 > >Hi Theresa, > >Thank you for your response! This was my first attempt at making it >and I did a water to oil emulsion. I don't think I blended long >enough either. I will try what you suggested. Also should I have >used the natrasorb as the ingredient to try and fluff it up, or >should I have used something else? I heard that silk powder is >pretty good, but I didn't purchase it. > >Thank you, > >Aminah _________________________________________________________________ Express yourself instantly with MSN Messenger! Download today - it's FREE! http://messenger.msn.click-url.com/go/onm00200471ave/direct/01/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2006 Report Share Posted July 6, 2006 Greetings Aminah, Natrasorb is a wheat protein that takes away the greasy feel in lotions, butters, or souffles it won't necessarily add fluffiness to your product. Silk powder/Silk protien adds a silky feel to your souffle. The key for me to my body souffle has been not only in the ingredients that I use but in the mixing. Once you have incorporated all your ingredients and they have emulsified nicely use a whisk to towards the end. This will allow you some control over how much air is incorporated into your mixture. You want soft, fluffy peaks and a whisk works better. I have a receipe for a souffle I don't mind sharing if you would like it. HTH Theresa >From: " meowmix55 " <AminahMcGowan@...> >Reply- > >Subject: Re: Body Souffle Question >Date: Wed, 05 Jul 2006 16:01:38 -0000 > >Hi Theresa, > >Thank you for your response! This was my first attempt at making it >and I did a water to oil emulsion. I don't think I blended long >enough either. I will try what you suggested. Also should I have >used the natrasorb as the ingredient to try and fluff it up, or >should I have used something else? I heard that silk powder is >pretty good, but I didn't purchase it. > >Thank you, > >Aminah _________________________________________________________________ Is your PC infected? Get a FREE online computer virus scan from McAfee® Security. http://clinic.mcafee.com/clinic/ibuy/campaign.asp?cid=3963 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2006 Report Share Posted July 12, 2006 San, I found a very basic souffle in my recipe file that it's diffcult to make. It doesn't require an emulsifier just oils and butters. The recipe can be sized to taste. 1 oz Cocoa Butter 3 oz Shea Butter 2 oz Rice Bran Oil 2 oz Jojoba Oil 1 tablespoon Vegetable Glycerin 1/8 teaspoon Grapefruit Seed Extract (GSE) 1/2 to 1 1/2 oz Natrasorb (acts as a degreaser if souffle is too oily) also optional Melt cocoa and shea butters over low heat. When butters are melted remove from heat and stir in your other oils and GSE. Put your bowl with this mixture in your freezer until a white crust begins to form along sides of bowl (this crust is your fats hardening) and the butters/oils become more opaque. Remove from freezer and mix with an electric mixer. Once mixture becomes creamy and fluffy add in your vegetable glycerin while mixing on low speed. Add in natrasorb and mix again. After all ingredients are mixed in throughly add your EO's/FO's. This recipe has on preservative system in it but you can add a preservative of your choice. Some people think that GSE is a preservative it is not it onlu keeps oils/butters from going rancid it will not prevent the growth of bacteria. Theresa speckled-bird.com _________________________________________________________________ FREE pop-up blocking with the new MSN Toolbar – get it now! http://toolbar.msn.click-url.com/go/onm00200415ave/direct/01/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2006 Report Share Posted July 14, 2006 Can you use another oil, such as sweet almond oil or Apricot Kernel Oil, in place of the Rice Bran Oil? Thanks. This sounds like a neat recipe. Debi in Illinois > > I found a very basic souffle in my recipe file that it's diffcult to make. > It doesn't require an emulsifier just oils and butters. The recipe can be > sized to taste. > > 1 oz Cocoa Butter > 3 oz Shea Butter > 2 oz Rice Bran Oil > 2 oz Jojoba Oil > 1 tablespoon Vegetable Glycerin > 1/8 teaspoon Grapefruit Seed Extract (GSE) > 1/2 to 1 1/2 oz Natrasorb (acts as a degreaser if souffle is too oily) > also > optional > > Melt cocoa and shea butters over low heat. When butters are melted remove > from heat and stir in your other oils and GSE. Put your bowl with this > mixture in your freezer until a white crust begins to form along sides of > bowl (this crust is your fats hardening) and the butters/oils become more > opaque. > > Remove from freezer and mix with an electric mixer. Once mixture becomes > creamy and fluffy add in your vegetable glycerin while mixing on low > speed. > Add in natrasorb and mix again. After all ingredients are mixed in > throughly > add your EO's/FO's. This recipe has on preservative system in it but you > can > add a preservative of your choice. > > Some people think that GSE is a preservative it is not it onlu keeps > oils/butters from going rancid it will not prevent the growth of bacteria. > > Theresa > speckled-bird.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2006 Report Share Posted July 14, 2006 Where do you get the GSE and the Natrasorb? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2006 Report Share Posted July 14, 2006 Hi Debi, Yes, you can use whatever oils you like. Since there is no emulsifier in the recipe any oil is fine. When I make my souffle I scent it with mimosa and it's awesome. Happy Crafting! Theresa in Illinois speckled-bird.com >From: " debi " <dsnds@...> >Reply- >< > >Subject: Re: Body Souffle Question >Date: Fri, 14 Jul 2006 07:20:23 -0500 > >Can you use another oil, such as sweet almond oil or Apricot Kernel Oil, in >place of the Rice Bran Oil? Thanks. This sounds like a neat recipe. > >Debi in Illinois > > > > > > I found a very basic souffle in my recipe file that it's diffcult to >make. > > It doesn't require an emulsifier just oils and butters. The recipe can >be > > sized to taste. > > > > 1 oz Cocoa Butter > > 3 oz Shea Butter > > 2 oz Rice Bran Oil > > 2 oz Jojoba Oil > > 1 tablespoon Vegetable Glycerin > > 1/8 teaspoon Grapefruit Seed Extract (GSE) > > 1/2 to 1 1/2 oz Natrasorb (acts as a degreaser if souffle is too oily) > > also > > optional > > > > Melt cocoa and shea butters over low heat. When butters are melted >remove > > from heat and stir in your other oils and GSE. Put your bowl with this > > mixture in your freezer until a white crust begins to form along sides >of > > bowl (this crust is your fats hardening) and the butters/oils become >more > > opaque. > > > > Remove from freezer and mix with an electric mixer. Once mixture becomes > > creamy and fluffy add in your vegetable glycerin while mixing on low > > speed. > > Add in natrasorb and mix again. After all ingredients are mixed in > > throughly > > add your EO's/FO's. This recipe has on preservative system in it but you > > can > > add a preservative of your choice. > > > > Some people think that GSE is a preservative it is not it onlu keeps > > oils/butters from going rancid it will not prevent the growth of >bacteria. > > > > Theresa > > speckled-bird.com _________________________________________________________________ Express yourself instantly with MSN Messenger! Download today - it's FREE! http://messenger.msn.click-url.com/go/onm00200471ave/direct/01/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2006 Report Share Posted July 14, 2006 Hi : An easier and better way to make the soufflé is not to melt the butters. Let them set out at room temperature until they are soft, then whip them on high with an electric mixer, turn the mixer down to cream, then gradually add in the oils and the rest of the ingredients. This way you have a light & fluffy cream that is similar to butter cream frosting. Hugs: Bonnie P > > I found a very basic souffle in my recipe file that it's diffcult to make. > It doesn't require an emulsifier just oils and butters. The recipe can be > sized to taste. > > 1 oz Cocoa Butter > 3 oz Shea Butter > 2 oz Rice Bran Oil > 2 oz Jojoba Oil > 1 tablespoon Vegetable Glycerin > 1/8 teaspoon Grapefruit Seed Extract (GSE) > 1/2 to 1 1/2 oz Natrasorb (acts as a degreaser if souffle is too oily) > also > optional > > Melt cocoa and shea butters over low heat. When butters are melted remove > from heat and stir in your other oils and GSE. Put your bowl with this > mixture in your freezer until a white crust begins to form along sides of > bowl (this crust is your fats hardening) and the butters/oils become more > opaque. > > Remove from freezer and mix with an electric mixer. Once mixture becomes > creamy and fluffy add in your vegetable glycerin while mixing on low > speed. > Add in natrasorb and mix again. After all ingredients are mixed in > throughly > add your EO's/FO's. This recipe has on preservative system in it but you > can > add a preservative of your choice. > > Some people think that GSE is a preservative it is not it onlu keeps > oils/butters from going rancid it will not prevent the growth of bacteria. > > Theresa > speckled-bird.com ------------------------------------------------------------------------------ Spam Not spam Forget previous vote Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2006 Report Share Posted July 15, 2006 Deb, What does Mimosa smell like? Would you share where you got it? Thanks alot, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2006 Report Share Posted July 15, 2006 Thanks, Theresa! I will probably use sweet almond oil and I am thinking Jasmine for scent. Mimosa sounds wonderful too! Debi in Illinois Hi Debi, Yes, you can use whatever oils you like. Since there is no emulsifier in the recipe any oil is fine. When I make my souffle I scent it with mimosa and it's awesome. Happy Crafting! Theresa in Illinois speckled-bird.com . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2006 Report Share Posted July 16, 2006 , I don't have mimosa but I have smelt a mimosa tree (we used to have one in our yard years ago) and I imagine it must smell similar - heavenly!! Theresa is the one who uses mimosa; I have jasmine. And Theresa, I would like to know where you found mimosa scent also! Thanks! Debi in Illinois Deb, What does Mimosa smell like? Would you share where you got it? Thanks alot, . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2006 Report Share Posted July 16, 2006 Hi Bonnie, Yes that may be a easier way to leave your butters out and allow them to melt at room temp. I may not agree that it's a better way though, only because of possible time restraint. I do agree that it is easier though. Most people who may not be comfortable with making butters/lotions may not know that some butters need to be melted over low heat so as not to degrade the butter by heating away valueable nutrients. GREAT additonal info, Thanks !! Theresa speckled-bird.com > > Hi : > An easier and better way to make the soufflé is not to melt the butters. Let them set out at room temperature until they are soft, then whip them on high with an electric mixer, turn the mixer down to cream, then gradually add in the oils and the rest of the ingredients. This way you have a light & fluffy cream that is similar to butter cream frosting. > Hugs: > Bonnie P Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2006 Report Share Posted July 18, 2006 The batch before I went in for surgery is still light and fluffy, but very oily! Ugg. I'm trying your recipe tonight. Thanks! THERESA MATTHEWS <nikhaule@...> wrote: San, I found a very basic souffle in my recipe file that it's diffcult to make. It doesn't require an emulsifier just oils and butters. The recipe can be sized to taste. 1 oz Cocoa Butter 3 oz Shea Butter 2 oz Rice Bran Oil 2 oz Jojoba Oil 1 tablespoon Vegetable Glycerin 1/8 teaspoon Grapefruit Seed Extract (GSE) 1/2 to 1 1/2 oz Natrasorb (acts as a degreaser if souffle is too oily) also optional Melt cocoa and shea butters over low heat. When butters are melted remove from heat and stir in your other oils and GSE. Put your bowl with this mixture in your freezer until a white crust begins to form along sides of bowl (this crust is your fats hardening) and the butters/oils become more opaque. Remove from freezer and mix with an electric mixer. Once mixture becomes creamy and fluffy add in your vegetable glycerin while mixing on low speed. Add in natrasorb and mix again. After all ingredients are mixed in throughly add your EO's/FO's. This recipe has on preservative system in it but you can add a preservative of your choice. Some people think that GSE is a preservative it is not it onlu keeps oils/butters from going rancid it will not prevent the growth of bacteria. Theresa speckled-bird.com _________________________________________________________________ FREE pop-up blocking with the new MSN Toolbar � get it now! http://toolbar.msn.click-url.com/go/onm00200415ave/direct/01/ Don't miss our Sale on Essential Oils and Fragrance oils, Red Clay and Herbs Flat Rate Shipping! Just $4.99 per order this week! See Site for details http://glenbrookfarm.com/store/specialsseeds_1.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2006 Report Share Posted July 20, 2006 San, If you have any natrasorb you can sprinkle some of that into your batch to cut down on the oily. If you don't have natrasorb try a little corn starch this too will absorb some of the oilyness in butters. Just make sure you mix it well. HTH Theresa San, > Quote Link to comment Share on other sites More sharing options...
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