Olivem 1000 is a PEG-free non-ionic oil-in-water emulsifier developed from natural olive chemistry. It is an emulsifier and thickener which is compatible with a wide variety of cosmetic and active ingredients over a wide pH range (3 to 12). Safe and clinically tested to be hypoallergenic, it provides creams with an excellent spreadability with no soapy effect.
Olivem 1000 is a complex combination of fatty acids, chemically similar to the lipidic composition of the skin surface. Olivem 1000 has the ability to generate liquid crystal structures that mimic the outermost layer of the skin. As the sole emulsifier, Olivem 1000 provides a deep moisturizing effect with excellent spread ability and zero soapy effect.
Olivem 1000 MB is identical to Olivem 1000, but it is manufactured using palm oil that supports the production of certified sustainable palm oil.Has been developed for skin affinity and mimics the composition and physiological processes. Safe and clinically tested to be hypoallergenic.
Basic Information of Olivem 1000
Appearance: Off White Flakes
Solubility: Soluble In Oil
Melting Temperature: ~70°C
SAP Value: 90-120
pH (sol 15%): 5-7
How to use Olivem 1000 in formulations?
Olivem 1000 is an olive-derived natural emulsifier that creates thick and creamy emulsions for a wide range of cosmetic products. It is COSMOS approved, hypoallergenic, PEG-free, and suitable for vegan products, making it a great emulsifying wax to use in formulations. Whilst it is self-emulsifying, Olivem 1000 is often used with additional thickeners and stabilisers.
While Olivem 1000 is able to function as the sole emulsifier for creams and lotions, it is frequently combined with other ingredients. For best results, Olivem 1000 should be used in conjunction with a co-emulsifier and/or stabiliser. The stability of a final product is greatly improved when Olivem is combined with a fatty alcohol and a water-based stabiliser such as xanthan gum. Please note: Creams containing Olivem 1000 can have a “soaping” effect when massaged into the skin, this can be mitigated by using additional co-emulsifiers and stabilisers.