Olivem 1000 Emulsifier

* leveled: spoon filled to the brim, with the excess removed using a spatula or the back of a knife

• Use as a single emulsifier

• At low dosages (2–5%), in combination with a co-emulsifier, such as VE emulsifier

• At low concentrations (2–5%), it is also possible to create stable emulsions by adding a gelling agent, such as xanthan gum (0.2–0.3%) in the aqueous phase.

• This provides a very pleasant feel during application, slightly thickens the emulsion, and improves its stability.

Compatibility with preservatives

(*** No influence on stability, ** a decrease in stability has been observed in some cases at low dosages, or temporary destabilisation may occur when the preservative is added, * risk of destabilisation of the emulsion)

• To make creamy creams: 5–30% oil phase and 5–8% Olivem 1000 (usual dosage: 6%), to be dissolved in the oil phase.

• To make oil-free “gel” creams: 5–10% Olivem 1000, which will be the only fatty phase. In this case, disperse the Olivem 1000 while hot in the aqueous phase, optionally in combination with 0.1–0.3% xanthan gum to thicken and stabilise the preparation.

* Hydration of the upper layers of the epidermis.

Smooth cream,

• Ustensile utilisé : Fouet manuel

• Olivem 1000 : 5%

• Huile végétale Noisette : 30%

• Eau : 64.4%

• Conservateur Cosgard : 0.6%

Sensory profile:

Thick, creamy foam

• Ustensile utilisé : Batteur électrique mobile défloculeur

• Olivem 1000 : 5%

• Huile végétale Noisette : 30%

• Eau : 64.4%

• Conservateur Cosgard : 0.6%

Sensory profile:

Thick, smooth, rich cream

• Ustensile utilisé : Fouet manuel

• Olivem 1000 : 8%

• Huile végétale Sésame : 30%

• Eau : 61.4%

• Conservateur Cosgard : 0.6%

Sensory profile:

Light cream,

• Ustensile utilisé : Batteur électrique mobile défloculeur

• Olivem 1000 : 5%

• Huile végétale Sésame : 10%

• Eau : 84.4%

• Conservateur Cosgard : 0.6%

Sensory profile:

Oil-free "gel" cream

• Ustensile utilisé : Batteur électrique mobile défloculeur

• Olivem 1000 : 8%

• Eau : 91.1%

• Gomme Xanthane : 0.3%

• Conservateur Cosgard : 0.6%

Sensory profile:

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 oil 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 note down all your experiences to build up a database of information that you can consult each time you formulate a new cream.