Vegetable emulsifying wax

Format 100gr

INCI: Glyceryl stearate citrate, sucrose stearate, polyglyceryl-4-cocoate, cetyl alcohol, sodium ricinoleate

Easy to use emulsifier, allows the formation and holding of an emulsion. Self-emulsifying oil-in-water, non-ionic, non-ethoxylated

This easy-to-use emulsifying wax provides a wide range of silky textures, from the lightest milk to a thick and creamy cream for all skin types.

Appearance: small creamy white wax pellet.

This emulsifier is capable of producing stable emulsions without adding co-emulsifier and stabilizer with the possibility of making very simple emulsions, without adding fatty phase, simply with water. It is very easy to use, with the "one-pot" method, by mixing all the ingredients of the aqueous and oily phases and the emulsifier in the same preparation bowl.

This emulsifying wax of vegetable origin has the advantage of incorporating vegetable oils or the aqueous phase or hydrosol without heating them, so as to best preserve the properties of sensitive oils or hydrosols. Can be used in foaming products to form rich, creamy textures, without altering the foaming properties.

For the production of an oil-free emulsion, it is possible to add glycerine of 3 to 10% in the aqueous phase or a gelling agent of 0.1 to 0.5% to improve the feel and the emollience of the emulsion.
Usage rate:

For a rich and smooth cream: 8 to 10% vegetable emulsifying wax for 15 to 30% of the fatty phase
For a light and silky cream: 6 to 7% vegetable emulsifying wax for 5 to 10% of the fatty phase
For making milks and mists: 5% vegetable emulsifying wax for 3 to 15% fatty phase (favor vegetable oils for this phase, vegetable butters will make these fluid preparations too thick)
For an oil-free emulsion: 5 to 10% vegetable emulsifying wax which will be the only fatty phase. Disperse the vegetable emulsifying wax in the aqueous phase, optionally in combination with 0.1% to 0.5% xanthan gum to thicken and stabilize the preparation.
"One pot" method:

In the same bowl, heat all the ingredients of the fatty phase and all the ingredients of the aqueous phase in a water bath to around 75 ° C.

Remove from the water bath, stir vigorously with a whisk for about 3 minutes, the emulsion will whiten and go through a slightly gelled and viscous phase, then it will homogenize.

Without ceasing to agitate, place the container in a bottom of cold water in order to accelerate the cooling and the setting of the emulsion. Continue stirring for another 3 minutes.

Then add the active ingredients and preservatives, dyes and fragrances.

Note that the consistency of emulsions may differ depending on the choice of oils or vegetable butters.

Example for a rich cream:

- 10% vegetable emulsifying wax

- 30% vegetable butter

- 59.4% water or hydrosol

- 0.6% cosgard preservative

Example for a light cream:

- 10% vegetable emulsifying wax

- 25% vegetable oil

- 64.4% water or hydrosol

- 0.6% cosgard preservative

Example for a milk or mist:

- 5% vegetable emulsifying wax

- 89.4% water or hydrosol

- 5% vegetable glycerin

- 0.6% cosgard preservative

IMPORTANT: All of our products are for external use only.