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Topic: Thixotrophy  (Read 6240 times)

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Offline use9

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Thixotrophy
« on: December 30, 2011, 03:03:30 AM »
Hi All,

This is my first thread, and sorry if I put on the wrong room :-)

Is there any chemical that can be added to avoid thixotrophy effect of a product?
My product is based on tallow sulfonate in water. the product tends to became paste during storage, but it will liquified when it's stirred.

Many thanks!
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Offline billnotgatez

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Re: Thixotrophy
« Reply #1 on: December 30, 2011, 09:24:18 AM »
We use Epsom salts when making glazes - have you tried it?
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Offline use9

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Re: Thixotrophy
« Reply #2 on: January 01, 2012, 05:51:38 AM »
havent tried it yet, but worth to try I guess :)
tks!
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Offline billnotgatez

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Re: Thixotrophy
« Reply #3 on: January 01, 2012, 07:10:37 AM »
even with the Epsom salts we still need to stir sometimes but at least the settling is not a solid clump at the bottom.
can you put a label on the product shake before use?
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