MONTANOV 202 1 kg

Building Thick, Stable Creams at Scale with MONTANOV 202

The 1 kg package is designed for formulation studios, small production lines and labs that have moved beyond trial batches and need a reliable supply of raw material for regular output. MONTANOV 202 belongs to the Emulsifiers category, and among plant-derived co-emulsifiers it is regarded as one of the most versatile options for creating thick, cream-like textures without relying on silicones or synthetic thickeners. Derived from vegetable fatty alcohols and sugars, it is widely used by manufacturers focused on natural formulations for creams, lotions, body emulsions and sun care products.

The primary field of application is skin care: day and night creams, facial and body emulsions, after-shave balms, sun and after-sun products. Thanks to its ability to build a gel network in the water phase, MONTANOV 202 stabilizes oil-in-water systems even at a high oil phase content, making it valuable for rich, dense cream formulations. Beyond skin care, the ingredient is used in hair care products such as conditioners and masks, where a soft yet stable texture is required. In food and pharmaceutical industries, co-emulsifiers of this type are also considered as alternatives to synthetic surfactants, though the main demand for MONTANOV 202 remains within the cosmetic sector.

The recommended usage rate typically ranges from 3 to 6 percent of total formula weight, depending on oil phase content and the desired texture density. The emulsifier should be added to the oil phase and heated together with oils and waxes to 70-75 degrees Celsius, then slowly combined with a water phase heated to the same temperature under continuous stirring. Proper homogenization at this stage is essential for a smooth, lump-free structure. After mixing, the emulsion should be cooled with constant agitation to achieve its characteristic dense yet spreadable consistency.

MONTANOV 202 pairs well with other co-emulsifiers and thickeners, and is often combined with natural surfactants to improve the stability of the final formula. In complex recipes requiring gentle emulsification of oil extracts or active lipid complexes, it is frequently paired with ingredients such as Lecithin 100 ml, a phospholipid that enhances penetration and softens texture. For lab trials and small test batches, the compact Lecithin 25 ml package is convenient for refining a formula before scaling up production. This emulsifier is also commonly used alongside MONTANOV 82 Emulsifier 30 g to achieve lighter, more fluid textures combined with dense cream bases.

MONTANOV 202 should be stored in a tightly sealed container, in a dry place at room temperature, away from direct sunlight and moisture, as the ingredient is sensitive to water exposure during prolonged storage once the package is opened. Under proper storage conditions the product retains its declared properties for the full shelf life stated by the manufacturer.

Rich Body Butter Cream

Distilled water 680 ml

MONTANOV 202 42 g

Shea butter 55 g

Sweet almond oil 45 g

Glycerin 28 g

Cetyl alcohol 10 g

Fragrance 5 g

Preservative 8 g

Combine MONTANOV 202 with shea butter, almond oil and cetyl alcohol in the oil phase and heat over a water bath to 72-75 degrees Celsius until fully melted. Heat the water and glycerin separately to the same temperature, then slowly pour into the oil phase while stirring continuously for 5-7 minutes with a mixer. Remove from heat and keep stirring until the mixture cools to about 40 degrees, then add the preservative and fragrance, blend until uniform and pour into prepared containers.