Emulsifier EMULPHARMA PG20, 30 ml

Small-batch benefits of a compact PG20 emulsifier bottle for home cosmetic formulation

Emulsifier EMULPHARMA PG20 is a non-ionic surfactant designed to bind oil and water phases into a stable, long-lasting emulsion. It belongs to the section of Emulsifiers, where formulators find components for creams, lotions, serums and other emulsion-based products. The 30 ml packaging is well suited for home formulators and small test batches, allowing a new recipe to be trialed before scaling up production.

The working principle of this emulsifier is to reduce surface tension between the oil and water phases so they remain uniformly blended without separating over time. It is typically added to the oil phase during heating, at around 70-75 degrees Celsius, then combined with a water phase heated to the same temperature range. Recommended dosage usually falls between 2 and 5 percent of the total formula weight, depending on the desired thickness and oil content of the final product. Lower concentrations produce lighter, more fluid textures, while higher concentrations create richer, denser creams.

PG20 is frequently combined with other emulsifying systems to broaden the range of achievable textures. Pairing it with Span 80 50 ml results in a thicker emulsion that holds up well under temperature fluctuations, while adding ErcaLan 75 100 g helps produce lighter, faster-absorbing textures suited for daytime skincare. When a formula includes acidic active ingredients or requires extra stabilization at lower pH levels, combining PG20 with Emulsifier Hostaphat KL 340 D, 10 ml extends the technical possibilities of the recipe.

The most common applications of this type of emulsifier are in skincare and decorative cosmetics, including facial and body creams, hair emulsions, sun care products and foundation bases. Beyond cosmetics, similar emulsifiers are used in pharmaceutical and parapharmaceutical ointment and liniment bases, as well as in certain household emulsion products where a stable bond between oil and water components is required. In food manufacturing, emulsifiers with a comparable mechanism are sometimes used to stabilize sauces and emulsified products, though food-grade suitability of any specific component should always be confirmed separately.

Store the emulsifier in a tightly closed container, in a dry place away from direct sunlight, at room temperature and away from heat sources. Under these conditions the product retains its emulsifying properties throughout the stated shelf life.

Light facial serum-cream trial batch

Distilled water 58 ml

Squalane oil 7 ml

Shea butter 4 g

Emulsifier EMULPHARMA PG20 3 g

Niacinamide 2 g

Preservative 1 ml

Geranium essential oil 3 drops

Heat the oil phase containing shea butter and the emulsifier to 70-75 degrees, and heat the water phase separately to the same range. Slowly pour the oil phase into the water phase while stirring continuously until a smooth emulsion forms, then cool to 40 degrees while stirring, add niacinamide, preservative and essential oil, and transfer the finished cream into a clean container.