Gel-to-Milk Cold Processing Emulsifier

Incorporate into the oil phase at room temperature or up to 80°C using high-shear mixing; add oils slowly while increasing speed as viscosity builds. Maintain formulation pH between 4.5-8 to prevent separation; add rheology modifiers for water phase stability. For enhanced heat stability, pre-mix with 0.5-1% sucrose stearate/palmitate and heat to 80°C. 

• Solubility: Soluble in: water. Dispersible in: vegetable oils, Caprylic/Capric Triglyceride, glycerin.  
• Processing Temperature: Add at: room temperature or up to 176°F (80°C).  Heat tolerance: 176°F (80°C). Avoid: freezing. 
• Melting Point / Form: Liquid at room temperature. 
• Recommended Phase: Water phase (cool-down), Oil phase (cold process emulsifier), Anhydrous (oil-only systems) 
• Recommended pH: pH 5.0 – 8.0

INCI: Glycerin, Caprylic/Capric Triglyceride, Aqua, Sucrose Laurate 

Warning Statements: 

For external use in cosmetic and personal care formulations only. Not for ingestion. Avoid direct contact with eyes. Handle using appropriate personal protective equipment (PPE) such as gloves, safety glasses, and lab coat. Store sealed in a cool, dry place away from direct sunlight and sources of heat. Keep container tightly closed when not in use. Follow all applicable GMP guidelines when formulating and conducting stability and microbial testing. 

Technical Specs: 

• Appearance: Crystal-clear, colorless to pale yellow liquid with characteristic odor. 
• Suggested Usage Rate: 5-25% 
• Functions: Emollient, Emulsifying, Surfactant/Cleansing, Skin Conditioning, Thickening Agent 
• CAS Number: 56-81-5 / 73398-61-5 / 7732-18-5 / 25339-99-5 
• Preserved With: Preservative-free