Candelilla/Jojoba/Rice Bran Polyglyceryl-3 Esters
A natural emulsifier that give creams a soft texture
A natural emulsifier that give creams a soft texture
A fatty alcohol with great emollient properties with the ability to add body to creams and lotions and well as helping to stabilise emulsions.
An ester derived from cetyl alcohol and the fatty acids of olive oil. It helps to stabilise emulsions and provide body to creams and lotions
A fatty acid with great emollient properties with the ability to add body to creams and lotions and well as helping to stabilise emulsions.
A naturally derived cleanisng agent that produces mild foam. Also helps with stabilisation of formulations. It is readily biodegradable
A mild cleansing agent, that produces good quality foam.
Used to stabilise emulsions
Used to stabilise emulsions
A common emulsifier used to stabilise emulsion, normally used in conjubction with other emulsifiers
A common emulsifier that can be used on its own to create emulsions
Used to stabilise emulsions
Used to help oil and water mix to create a cream or lotion.
Usually derived from corn, rice or potatoes its used to stabilise emulsions, and has absorbent/mattifying properties.
A 4 amino acid peptide, that works by disrupting the production of interluekin-6 (a signal protein that promotes inflammation in the skin) and therefore reduces inflammation which can then slow the degradation of things like collagen.
A silicone emulsifier that allows silicones/oils and water to mix
Used to help mix oil and water to create an emulsion, can also be used to build body in a cream or lotion
Used to solubilise oils and oil soluble ingredients
Used as an emulsifier to help oil and water mix easily
Derived from beeswax this ingredients helps to stabilise emulsions
Ingredient to help combine oil and water to create oil in water emulsions.
A naturally derived emulsifier to help stabilise oil in water emulsions
Solubilisers allow us to include ingredients that wouldn't normally mix well within the formulation
OUsed to help solubilise certain ingredients and provide stability in emulsions