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Emulsifier type olivem 1000
First of all … I am new to this forum (and also self-taught, and I also use the google translator) so I apologize for any inaccuracy that may arise … I am trying to emulate the emulsionate Olivem 1000 (Cetearyl Olivate (and) Sorbitan Olivate), with difficult results, the closest I got is with this formula: 20% Olive Oil, (Olea Europaea Oil), 20% Sorbitol, 20% ceteostearyl alcohol and 40% citric acid solution at 20%, result does not convince me at all, I need a minimum of 30% of oils to emulsify well, (I used 20% of oils with the commercial olivem), I use much more amount of emulsifier (almost 10% when with the commercial I used 3 to 5%) and the touch of the cream is different (less penetrating); I would be very grateful if someone has a suggestion to improve these results, or experiences if they have already tried, Many greetings! -
6 Replies
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Welcome!
I’m not sure how exactly it is synthesized, but I don’t think you can simply create it just like that and expect the same results.
Isn’t it possible for you to keep on buying the Olivem 1000 instead? -
Thank you Doreen, I went to buy last week but I raise the price a lot (in my country the dollar rose scandalously and almost all the inputs like the Olivem are imported), for the moment I went back to make the emulsifiers VE, MF, but unfortunately not It offers me the texture that the olivem gives me (they give me a “soapy” texture). thanks and regards
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for what it’s worth, sorbitan olivate is created by dehydrating sorbitol and then reacting it with olive oil fatty acids in some kind of esterification reaction (e.g. Fischer-Speier); likewise, cetearyl alcohol is reacted in the same way to form cetearyl olivate
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Gracias Bill, sí, en teoría es lo que hago, haciéndolo reaccionar con una solución de ácido cítrico en un baño de agua, dejando que decante y luego recupere el emulsionante, pero creo que carece de ajuste a mi fórmula, tal vez … aumentando la proporción de ácido cítrico … por el momento me quedé sin polvo de sorbitol por lo que mis experimentos tendrán que esperar, gracias y saludos!
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@Milagros deberá hidrolizar el aceite de oliva, y separar los ácidos grasos de la glicerinatambién necesitarás usar un ácido más fuerte, por ej. sulfúricopara más detalles, busque “esterificación de Fischer-Speier”
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I'm going to study it, thank you very much !!!!
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