Applications · Topical & personal care
Emulsions that don't split, discolour or go off.
The stability, texture and shelf life of a cream or lotion trace back to the emulsifier. Vegetable Triple-Pressed Stearic Acid gives you a smooth, stable emulsion with the low iodine value that keeps colour bright and rancidity away.
Request Samples & CoAThe problem
What goes wrong, and why
An unstable emulsion separates, an oxidising fatty acid yellows and smells rancid, and a poorly built base feels greasy or drags. The emulsifier does the heavy lifting — and its purity (iodine value) determines colour and shelf life.
The Excipients that solve it
Match the grade to the problem
Stearic Acid
Primary emulsifier and thickener (Triple-Pressed, IV<0.5); exceptionally low unsaturation for colour, oxidative stability and long shelf life.
Zinc Oxide
Where a matte finish, whitening or thickening is wanted.
Magnesium Stearate
Texture, opacity and emulsion stabilisation in specific systems.
How to specify
What to put in your spec sheet
- Choose Triple-Pressed for fine cosmetic work where colour and odour matter most; Double-Pressed for general lotions.
- Select the physical form (flake/granule/powder) that melts cleanly into your process.
- Confirm vegetable origin (Halal/Kosher) for clean-label positioning.
FAQs
Creams & Lotions — common questions
Which Stearic Acid grade is best for creams?
Is your Stearic Acid vegetable-origin?
What forms does it come in?
Proof before promises
Send us your creams & lotions problem — we'll recommend a grade.
Request Samples & CoA, or talk to a technical specialist.