Palm oil-free emulsifying wax No. 3

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

• Use alone

• In combination with a co-emulsifier/texturing agent, such as cetyl alcohol or stearic acid. These enrich the texture, adding softness and creaminess while increasing the stability of the emulsion.

• 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 and a fresh feel, and helps stabilize milks and fluid emulsions with low doses of Emulsifying Wax No. 3.

Compatibility with preservatives

(*** no influence on stability, ** a decrease in stability has been observed in some cases at low dosages, or temporary destabilization has been noted when adding the preservative, * risk of emulsion destabilization)

Compatibility with active ingredients:

We recommend avoiding the use of highly acidifying active ingredients (AHA fruit acids, DHA, alum stone powder) in creams made with Wax No. 3, as acidic pH levels tend to destabilize emulsions with this emulsifier.

• To make thick creams: 10-30% oil phase and 5-8% Emulsifying Wax No. 3

• Making milks and light creams: 10-20% oil phase and 3-5% Emulsifying Wax No. 3

Semi-thick cream

• Ustensile utilisé : Batteur électrique mobile défloculeur

• Cire émulsifiante n°3 : 5%

• Huile végétale Sésame : 30%

• Eau : 64.4%

• Conservateur Cosgard : 0.6%

Sensory profile:

Rich, thick cream

• Ustensile utilisé : Batteur électrique mobile défloculeur

• Cire émulsifiante n°3 : 8%

• Huile végétale Sésame : 30%

• Eau : 61.4%

• Conservateur Cosgard : 0.6%

Sensory profile:

Light, fluid cream

• Ustensile utilisé : Batteur électrique mobile défloculeur

• Huile végétale Sésame : 5%

• Cire émulsifiante n°3 : 10%

• Eau : 84.4%

• Conservateur Cosgard : 0.6%

Sensory profile:

Very light, fluid milk

• Ustensile utilisé : Batteur électrique mobile défloculeur

• Cire émulsifiante n°3 : 3%

• Huile végétale Sésame : 10%

• Eau : 86.1%

• Gomme Xanthane : 0.3%

• Conservateur Cosgard : 0.6%

Sensory profile:

Fine, fresh foam

• Ustensile utilisé : Mousseur émulsionneur

• Cire émulsifiante n°3 : 5%

• Huile végétale Sésame : 20%

• Eau : 74.4%

• 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.