- INCI
- Cetearyl Olivate, Sorbitan Olivate
- CAS
- 85116-80-9 / 91697-49-9 / 348616-34-2 / 2778-96-3 / 97404-33-6, 223706-40-9 / 92202-01-2 / 97358-61-7 / 97281-21-5 / 1338-43-8
- Function
- O/W emulsifier
- Recommended dosage
- 3 - 5 (O/W), 0,5 - 2 (co-emulsifier)
- Solubility
- Water-dispersible
- Description
- Olivem 1000 is an olive-derived emulsifier for making creams and lotions of the oil-in-water (O/W) type. It binds the water and oil phases into a stable emulsion and determines how the finished cream behaves on application. It handles formulations for the face, body, hair and lips, and is also suitable in products for sensitive and dry skin . The base consists of fatty acid esters from olive oil. The emulsifier is non-ionic , of plant origin and carries the COSMOS Approved certification, making it suitable for natural cosmetics free of ethylene oxide, sulphates and fragrance allergens. Key benefits Stand-alone O/W emulsifier – no need to combine multiple emulsifiers to make a cream or lotion. A co-emulsifier or thickener will further improve stability and consistency. Wide application – facial, body and hair care, lip balms, intimate hygiene and oral care, rinse-off and leave-on products. Wide pH range – works across pH 4.5 – 8.0 , including more acidic formulations with AHA acids or lactic acid. Resistance to electrolytes and alcohol – tolerates salts, salt-containing extracts and a smaller proportion of ethanol without the emulsion breaking down. Compatibility – compatible with common preservation systems and fragrance. Plant origin and easy biodegradability – made from olive oil, it breaks down readily in the environment. Use in formulation Olivem 1000 comes in the form of waxy flakes and belongs to the oil phase . The flakes are added to the oils, butters and waxes, and the entire phase is heated to above 75 °C until everything has fully melted. The water phase is heatefull description on the product page →
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Olivem 1000 is a non-ionic, self-emulsifying oil-in-water (O/W) emulsifier obtained from the fatty acids of olive oil. It is one of the most widely used emulsifiers in natural cosmetics — it handles both creams and milks and gives emulsions a soft, non-tacky feel.








