In cosmetic products, emulsifiers are used as adjuvants for combining non-miscible fluids into an emulsion. The special molecular structure of the emulsifiers reduces the surface tension between the hydrophilic and lipophilic constituents, thus promoting the formation of finely dispersed mixtures. The emulsion stabilizers improve and help to maintain the stability and shelf-life of dispersions.
|Product Name||INCI Name||CAS Number||Properties||Usage Level|
|SCC-GMS SE||Glyceryl Stearate
for rich creams and butters.
The purpose of emulsification is to stabilize the emulsion state by preventing break down which occurs due to creaming aggregation and coalescence. To solve these issues, decreasing the size of dispersed particles, reducing the density difference of dispersion, and protecting the surface of oil droplets are effective.