Gentle Olive Emulsifying Wax
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Self-emulsifying: enables the creation of stable emulsions without the need for co-emulsifiers or stabilisers
Excellent emulsion stability across a wide pH range
Creates smooth, glossy and very creamy emulsions
Forms lamellar structures within the emulsion, promoting long-lasting* hydration
Hydrates the upper layers of the epidermis*
Preparation of creams and milks for the face or body. Particularly suitable for making:
Rich, nourishing face and body care
Anti-wrinkle/anti-ageing treatments
Repairing night care
Hand or foot creams
Protective care for cold weather, environmental aggressors, and similar conditions
General characteristics
Dosage
5 to 10% (of the total weight of your preparation) to be added to the oil phase
Insoluble in water
Melting point
62 - 67°C
Oil-soluble
To be dissolved in the oil phase when hot
Further information
Use as a single emulsifier.
In combination with a co-emulsifier, such as soy lecithin, for an even more emollient effect.
In combination with a gelling agent, such as xanthan gum (0.2–0.3%) in the aqueous phase, it provides a very pleasant glide during application, a fresh feel, and helps stabilise milks and fluid emulsions at low doses of the Gentle Olive Emulsifying Wax.
Compatibility with preservatives
Grapefruit Seed Extract | 2/3 |
Naticide | 2/3 |
Cosgard | 3/3 |
Benzoate & Sorbate Complex | 3/3 |
Leucidal | 3/3 |
(*** no effect on stability, ** a decrease in stability has been observed in some cases at low dosages, or temporary destabilisation has been noted when the preservative is added, * risk of emulsion destabilisation)
To make creamy creams: 10 to 30% oil phase and 5 to 10% Gentle Olive Emulsifying Wax
It is possible to create more fluid emulsions by using 3 to 5% Gentle Olive Emulsifying Wax, but a stabiliser will generally be necessary (for example, 0.3% Xanthan gum in the aqueous phase).
Deflocculating mixer
Cire émulsifiante Olive Douceur : 10%
Huile végétale Sésame : 30%
Eau : 59.4%
Conservateur Cosgard : 0.6%
Sensory profile:
Spreadability/slipperiness | 4/5 |
Softness after application | 5/5 |
Film-forming, protective effect | 5/5 |
Creaminess | 5/5 |
Richness | 4/5 |
Rapid penetration | 3/5 |
Light and gentle cream
Ustensile utilisé : Batteur électrique mobile défloculeur
Cire émulsifiante Olive Douceur : 5%
Huile végétale Sésame : 10%
Eau : 84.4%
Conservateur Cosgard : 0.6%
Sensory profile:
Spreadability/slipperiness | 4/5 |
Softness after application | 4/5 |
Film-forming, protective effect | 4/5 |
Creaminess | 3/5 |
Fresh feel | 5/5 |
Rapid penetration | 5/5 |
Light fluid cream
Ustensile utilisé : Batteur électrique mobile défloculeur
Cire émulsifiante Olive Douceur : 3%
Huile végétale Sésame : 10%
Eau : 86.1%
Gomme Xanthane : 0.3%
Conservateur Cosgard : 0.6%
Sensory profile:
Spreadability/slipperiness | 5/5 |
Softness after application | 4/5 |
Film-forming, protective effect | 3/5 |
Creaminess | 4/5 |
Fresh feel | 5/5 |
Rapid penetration | 4/5 |
Fine, creamy foam
Ustensile utilisé : Mousseur émulsionneur
Cire émulsifiante Olive Douceur : 5%
Huile végétale Sésame : 20%
Eau : 74.4%
Conservateur Cosgard : 0.6%
Sensory profile:
Spreadability/slipperiness | 3/5 |
Softness after application | 4/5 |
Film-forming, protective effect | 5/5 |
Creaminess | 5/5 |
Richness | 4/5 |
Rapid penetration | 3/5 |
Note: The type of vegetable oil used has a significant influence on the texture and feel of emulsions. For example, an emulsion made with avocado oil or wheat germ will have a richer feel than the same emulsion made with a "dry" oil such as hazelnut oil or melon oil. In addition, adding essential oils, certain active ingredients, and certain preservatives to your preparation can change the consistency obtained. Feel free to write down all your experiences to build up a database of information that you can consult each time you formulate a new cream.
Precautions
Precautions and allergens
Precautions for use
Allergens
Allergen-free
Hot emulsification at approximately 70°C.
Utensil: Hand whisk or electric mixer
Dissolve Emulsifying Wax No. 1 in the oil phase at approximately 70°C (158°F).
Heat the aqueous phase in another container to approximately 70°C (158°F).
Mix the two phases together, stirring vigorously to form the emulsion.
For more details, please refer to our know-how sheet No. 9: Emulsions.
Quality
99.7% plant-based (olive, coconut, palm), with the remainder consisting of sodium benzoate and potassium sorbate preservatives.
Method of production
Lipoprotein composed of fatty acids from olive oil and proteins from wheat, combined with plant-based texturing agents and co-emulsifiers (cetearyl alcohol, glyceryl oleate, glyceryl stearate).
Function
Emulsifier, allows the formation and stability of an emulsion (creamy or milky mixture of an aqueous phase and an oily phase) over time.
INCI designation
Potassium olivoyl hydrolysed wheat protein, cetearyl alcohol, glyceryl oleate, glyceryl stearate, potassium hydroxide
Presentation
Waxy solid in off-white to pale yellow blocks, packaged in zip-lock bags.
Type
Self-emulsifying oil-in-water, non-ionic, non-ethoxylated.
Preservation
Store at room temperature away from moisture and light. Close the bag tightly after use.
Precautions
Keep out of reach of children, do not swallow, avoid contact with eyes.
Environmental qualities and characteristics product sheet
Reference
01476 - Olive Douceur emulsifying wax 30 g
Main packaging material
RPET (recycled PET) pot
Recyclability
Most of the packaging can be recycled
Recycled material
Packaging contains at least 65% recycled material.
Rewards and penalties
Aroma-Zone gets a bonus for managing packaging made from recycled plastic.
Reference
01477 - Olive Douceur emulsifying wax 100 g
Main packaging material
RPET (recycled PET) pot
Recyclability
Most of the packaging can be recycled
Rewards and penalties
Aroma-Zone gets a bonus for managing packaging made from recycled plastic.
Supplier documentation
Frequently Asked Questions
Essential Oils
1 ml = approximately 35 drops (with our Aroma-Zone dropper caps)
Carrier Oils
1 pump (Aroma-Zone aluminium pump) = approx. 0.15 ml
Mass / Volume conversion (for a liquid)
Mass (g) = Density x Volume (ml) at 20°C
Further information
1 full teaspoon = between 3 and 4.5 ml
1 full tablespoon = between 7.5 and 10 ml
However, these spoon ratios depend on a number of factors (e.g. viscosity of the liquid, temperature, depth and size of the spoon, rheological behaviour of the liquid), and we strongly advise you to use precise measuring equipment, such as graduated test tubes, graduated pipettes, and precision scales.
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Review summary
Very good emulsifier
Easy to use for making cream.
Creates a really liquid emulsion, I love it!
Perfect for making coconut body butter
Hello, I am disappointed by the lack of products in every order!
