I made some whipped shea recently and I noticed that it separated over a period of a month or so (the oil separated from the shea). I'm wondering, aside from improving the recipe, is there anything that helps oils/butters stay emulsified (if that's even the right word)? Is there an ingredient that helps? Here was the recipe:
70% butter (which I divided into 63% shea and 7% Butter EZ (because you're supposed to substitute it for 10% of the butter))
17% avocado oil
2% IPM
1% Fragrance Oil
I did not melt the shea, but did soften it a little in the microwave. I'm thinking that doing an 80% butter recipe will be more to my liking anyway, but is that what caused the separation - too much oil, not enough butter?
70% butter (which I divided into 63% shea and 7% Butter EZ (because you're supposed to substitute it for 10% of the butter))
17% avocado oil
2% IPM
1% Fragrance Oil
I did not melt the shea, but did soften it a little in the microwave. I'm thinking that doing an 80% butter recipe will be more to my liking anyway, but is that what caused the separation - too much oil, not enough butter?