Sorbitan Stearate 100g (Liposorb S)

R30.00

Sorbitan stearate is primarily used as an emulsifier to enhance the texture of skin care and makeup products. It helps thicken and stabilize the formulation and may also act as a dispersing agent. Sorbitan stearate is derived from a type of sugar known as sorbitol + the gentle fatty acid stearic acid.

Recommended Use Rate: 0.75 – 5%, typically 0.75 – 1.5%
HLB: 4.7
Appearance: Cream colored flakes
Solubility: Oil soluble

Benefits of Sorbitan Stearate

  1. Sorbitan stearate is included in a wide range of lotions and other skin-care products.
  2. It works as a humectant, attracting moisture, thickening the product, and stabilising the water-oil mix.
  3. Sorbitan stearate is known as an emulsifier because of its stabilising effect; it allows two liquids that would otherwise not mix to form a stable mix called an emulsion.

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SKU: sorbitan stearate Category: Tag:

Description

A popular, vegetable-derived oil-loving emulsifier that helps water to mix with oil. In itself, it is suitable for water-in-oil emulsions (where water droplets are dispersed in oil), but it is more often used as a co-emulsifier next to other, water-loving emulsifiers.

Chemically speaking, it comes from the attachment of sorbitan (a dehydrated sorbitol (sugar) molecule) with the fatty acid Stearic Acid, that creates a partly water (the sorbitan part) and partly oil soluble (stearic part) molecule.

 Shea Aleo Cream (Shealoe cream) Formula
Ingredient
Phase A

45% Aloe Vera gel

Phase B

48.9%  Shea Butter Refined
3.4%  Sorbitan Stearate
1.7% Polysorbate 60

Phase C

1.1%   Euxyl PE 9010

Method:
1. Heat Phase A to 80˚C (176˚F).
2. Combine Phase B ingredients and heat until 80°C (176°F).
3. When both phases reach 80°C (176˚F), remove from heat and pour the water phase into the oil
phase. Mixing vessel can be placed in an ice water bath to speed up cooling. Immediately begin
mixing with a stick or immersion blender until emulsion has cooled to 60°C (140°F). Keep immersion
blender deep in the mixture to avoid entraining air bubbles in the mix.
4. Add Phase C and mix well.
5. Continue mixing with immersion blender, stopping and starting immersion blender as needed to
avoid entraining air. When the temperature reaches 55°C (131°F), stop mixing with immersion
blender and switch to a wire whisk. Slowly whisk, keeping emulsion in motion, until the temperature reaches about 22°C (72°F). This slow mixing helps to remove entrained air bubbles to create a
smooth emulsion. Once the emulsion has cooled enough, it will look like cake batter and a drizzle of
lotion will leave a trail on the surface.
6. Package in jars, leaving lids off and covering jars with paper towels to absorb moisture. Cool 8-10
hours and then put lids on jars. Mixture will continue to thicken over the course of a week or so. For
faster set up, containers can be place in the refrigerator for several hours.

This cream is very dense and thick when it has fully set up.

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