Cloud Point and Krafft Point

In this post, I’m going to talk about two concepts that every cosmetic formulator should know: the Krafft Point and the Cloud Point. I first came across these terms while taking a course through the Society of Cosmetic Scientists (SCS) on surfactants, emulsifiers, and rheology modifiers. They might sound like small details from a physical chemistry lecture, but in practice, they’re essential to understanding why your cleanser might go cloudy in winter or why your micellar water starts to separate on the shelf.