Turning oil and water into one stable cream texture
Emulsifier EMULPHARMA 135 belongs to the emulsifiers
group, materials responsible for binding water and oil phases into a single homogeneous system that does not separate over time. This is exactly why creams, lotions and serums keep a smooth, uniform texture for weeks or months on the shelf instead of splitting into layers. The 30 ml size is aimed mainly at home cosmetic making and small trial batches, letting a formulator test how this particular emulsifier behaves in a new recipe before ordering larger volumes for production.
The main demand for emulsifiers like this one comes from the cosmetic and dermatological manufacturing sector: facial and body creams, lotions, sun care products, hand creams, and base formulations for topical preparations built on a water-oil structure. Depending on concentration and phase ratio, it can create light oil-in-water lotions or thicker cream-like textures, which makes it useful both in small development labs and in larger production runs once a formula is finalized.
The component is typically added to the oil phase at around 70-75 degrees Celsius, after which the water phase, heated to the same temperature, is combined with it and the mixture is homogenized until a stable emulsion forms. Recommended dosage usually ranges from 3 to 8 percent of the total formula weight, depending on the amount and viscosity of the oil phase and the desired thickness of the finished product. Too high a dosage can make the texture heavy, while too little may cause the emulsion to separate during storage.
EMULPHARMA 135 pairs well with classic emollient and stabilizing ingredients, including Lanolin Liquid, which adds extra softness and helps the emulsion hold moisture in the upper skin layers. To speed up thickening and build a denser texture, many formulators combine it with RapiTix A60, while Ceteareth-25 is often added for extra emulsion stability across a wider pH range. Together these components give a formulator flexible control over thickness, glide and shelf stability.
Store the emulsifier in a tightly closed container, away from direct sunlight, at room temperature. Once opened, it is best to use the content within a reasonable period and to avoid moisture entering the bottle, since this can affect its emulsifying performance over time.
Small batch hand cream trial
EMULPHARMA 135 - 4 g
Lanolin Liquid - 2 g
Sweet almond oil - 10 g
Distilled water - 80 g
Glycerin - 3 g
Preservative - 1 g
Heat
the oil phase containing the emulsifier, lanolin and almond oil in a water bath
to 70-75 degrees Celsius. Separately heat the water with glycerin to the same
temperature. Slowly pour the water phase into the oil phase while stirring
continuously, then homogenize with a mixer until the mass turns into a smooth
cream. Once the cream cools to about 40 degrees, mix in the preservative
thoroughly and transfer the finished cream into a clean jar for storage.