Cream Formulation with Butter Texture using Glyceryl Stearate SE (Hot Process)

Butter-like Texture Cream Formulation

Creating a cream with a butter-like texture can be achieved by using appropriate emulsifiers in combination with carefully selected oils and butters that help increase viscosity.

Based on the advice you received, using Glyceryl Stearate SE is indeed the correct approach. Glyceryl Stearate SE (or GMS SE) is a popular self-emulsifying emulsifier used to create creams and lotions with a thick, relatively heavy texture, which is suitable for making butter-like creams.

Method (Hot Process)

Using this group of emulsifiers requires heat, known as the Hot Process method. The basic steps are as follows:

1. Prepare the Water Phase and Oil Phase separately.
2. In the oil phase, include Glyceryl Stearate SE and any other desired oils or butters that you want to use.
3. Heat both phases simultaneously, typically to around 70-80°C, to ensure all ingredients are fully melted and combined (according to the Glyceryl Stearate SE product information, around 60°C is sufficient for melting, but Hot Process often uses slightly higher temperatures to ensure complete melting and aid in emulsion formation).
4. Once both phases are heated, pour the water phase into the oil phase (or vice versa, depending on the specific formula and equipment, but adding water to the oil phase while mixing is common for w/o or high viscosity o/w) while continuously stirring or homogenizing.
5. Continue stirring or homogenizing as the mixture cools down until the cream starts to form and thicken.
6. Once the cream has cooled to a suitable temperature (usually below 40°C), add any heat-sensitive ingredients such as preservatives, extracts, or fragrance.

Key Ingredients for a Butter Texture

In addition to Glyceryl Stearate SE, selecting butters with a melting point higher than room temperature will help the cream achieve a firmer consistency and a more pronounced butter-like feel. Popular butters include:

• Shea Butter (e.g., Shea Butter (Refined, Deodorised), Shea Butter (Ultra Soft), Golden Shea Butter (Virgin, Ghana))
• Cocoa Butter Replacer (Quick-Melt)
• Kokum Butter (Refined)

Using these butters in an appropriate amount in the oil phase (perhaps 10-30% or more, depending on the desired firmness) along with Glyceryl Stearate SE will help you achieve the butter-like cream texture you're looking for.

Making cream using the Hot Process method might be more complex than using some Cold Process cream makers, but it will result in a different texture and properties for your cream.