Mixing oil with water is not possible without using Emulsifiers. They enable two usually non-mixable ingredients to mix together to produce Creams and Lotions - or, in the food industry, margarine and mayonnaise. We believe an Emulsifier should be sourced from natural ingredients such as Vegetable Oils and other Vegetable-based Raw Materials. Unfortunately, Nature provides us with only a few Emulsifiers such as Lecithin and Egg Yolk and these don’t always perform consistently enough for commercially available cosmetics products. Cetyl alcohol is used as a stabiliser for other Emulsifiers. Made from Palm Kernel Oil Fatty Acid (Palmitic Acid), which is treated with liquid gas so that the free oxygen (O) atom is removed. Cetyl Alcohol makes Creams and Lotions firmer and gives them consistency. |
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