Basic formulation Cream with Glyceryl stearate SE
With our emulsifier Glyceryl stearate SE you can make the following cream. The formula is sufficient for about 100 grams of cream.
Supplies and ingredients
- Low pan + heat source (stove, hotplate or the like)
- Kettle or pan + heat source
- Beaker 250 ml 
- Beaker 400 ml 
- 1 or 2 ointment spatulas 
- Weighing scale accurate to 0,1 g
- Teaspoon or measuring spoon
- Dropper pipettes plastic 3 ml 
- Dropper pipettes plastic 1 ml 
- Thermometer 
- Cream jar(s) with lid
- 80 g fresh tap water
- 3 g Glycerin 
- 0,5 g Xanthan gum 
- 20 drops (± 1 ml) HexaCon 91 
- 5 g Glyceryl stearate SE 
- 2 g Cetyl alcohol 
- 10 g Macadamia oil 
- 2 drops (±- 0,1 ml) Tocoferol (Vitamin E) 
Fill the low pan with a layer of about 2 cm of water and heat the pan, but DO NOT bring the water to a boil. Place the glycerine and xanthan gum in the 250 ml beaker and mix as well as possible. Boil about 100 ml of water and weigh 80 grams into the 250 ml beaker. Stir everything together well. Place the beaker in the low pan of water. Weigh out all the components of the oil phase in the 400 ml beaker, also place this beaker in the low pan. Make sure there is enough water in the low pan, it must not boil dry!
If the temperature of both beakers is at least 70°C, HexaCon 91 can be added to the beaker with water. Stir the beaker containing the oil phase with an ointment spatula. Stir the HexaCon 91 through the water with a (different) ointment spatula. Then add the oil phase drop by drop to the water phase,
always stir the water phase well. After a drop or 20, the oil phase can be added in a thin stream, keep stirring!
When the entire oil phase has been added, the beaker with cream can be removed from the pan. Use a cloth, the beaker is warm. In the meantime, keep stirring the content
vigorously while the beaker cools. Do not stop stirring until the contents have fallen below 30°C. Then fill one or a few cream jars with the
cream and let it cool down further.
The end result is a just pumpable, soft cream, about as thick as custard.
The cream usually has a shelf life of 1 to 2 months, however, at the slightest sign of spoilage, the cream should be thrown away.
Variants and additions
- Feel free to use another ‘fatty’ oil, such as almond oil, avocado oil or soybean oil. Or use a mixture of different oils.
- A perfume (perfume oil or essential oil) can be added to the oil phase, do not use more than a few (3-6) drops per 100 grams of cream.
- A little more or less oil results in a thicker or thinner cream. With a few grams of Walschot CP it becomes a much firmer cream.