Sucrose stearate, co-emulsifier
€8,80 – €59,30
Sucrose sterate is a co-emulsifier for emulsion making, stabilizes emulsions and regulates their texture.
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LOCAL PICK UP - Naugarduko str. 102, Vilnius (FREE). SENDING VIA POST:Country Price < 0.5 kg, € + € per 0.5 kg Luxembourg, Germany, Austria 6.55 1.30 Poland, Hungary, Estonia, Latvia, Finland, Sweden, France, Czech Republic, Romania, Switzerland 6.45 2.80 UK, Netherlands, Ireland, Denmark, Belgium, Greece, Norway, Italy, Island, Portugal, Slovakia, Bulgaria, Slovenia, Spain 8.35 3.05 Malta, Croatia, USA, UAE 12.55 8.95 Other countries 16.45 14.40 Country Price € < 2kg + € per additional weight Lithuania 4.95 1.7/5kg Latvia 11.20 2.55/5kg Estonia, Poland 13.40 3.65/5kg Finland, Portugal, France, Romania 15.95 0.2/1kg Germany, Belgium, Denmark 10.55 0.15/1kg Croatia, Luxembourg, Hungary, Slovakia, Netherlands, Czech Republic 12.35 0.15/1kg Slovenia, Austria, Bulgaria 14.25 0.15/1kg Greece, Sweden 19.65 1.15/1kg Italy, Spain, Ireland 18.95 0.2/1kg Countries Omniva, € Smartpost, € Venipak, € Lithuania 3.50 2.50 free > 40€ 2.70 free > 45€ Latvia 5.60 4.00 free > 70€ 3.70 free > 60€ Estonia 6.60 4.10 free > 70€ 4.30 free > 70€ Finland - 8.90 - - Ask a Question
Sucrose stearate, co-emulsifier
€8,80 – €59,30Ask a Question
Natural co-emulsifier without PEG for the production of creams and lotions. Cannot be used alone, it is recommended to add to the oil phase together with other emulsifiers – Emulsan and Lamecreme to increase stability. It is distearate, therefore is rather fat-loving than sucrose monostearate. Sucrose stearate is a co-emulsifier with refatting and moisturising properties. An excellent ingredient for making moisturizers. Perfectly stabilizes emulsions with thickeners such as xanthan gum and hyaluronic acid.
Ingredients: sucrose stearate.
HLB: 11
Dosage: 2-5%
Maximum recommended fat phase content: 40%
Application: for children, body and face care products, creams, lotions.
Recommendation: pH > 5.5
How to use: mix thoroughly with the oil phase before melting.
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