Using Sucrose Esters (Sugar Gel) to Create Cream Texture

Sucrose esters like Sucrose Stearate and Sucrose Palmitate function as emulsifiers. To create a cream texture, which is an emulsion (a stable mixture of oil and water), you need an emulsifier to help the oil and water phases blend together.

Here's a general approach to creating a cream using sucrose ester emulsifiers:

1. Prepare Phases: Heat your oil phase ingredients and your water phase ingredients separately in different containers to a temperature recommended for your specific emulsifier (often around 70-80°C). Ensure the sucrose ester emulsifier is fully dispersed or dissolved in the oil phase.
2. Combine Phases: Slowly add the heated water phase to the heated oil phase while continuously mixing. High-shear mixing (like using a homogenizer or stick blender) is often necessary initially to create a stable emulsion.
3. Cooling and Mixing: Continue mixing as the emulsion cools down. The cream will thicken as it cools. Switch to slower mixing once the temperature drops significantly to avoid incorporating too much air.
4. Add Heat-Sensitive Ingredients: Once the cream has cooled sufficiently (usually below 40°C), add any heat-sensitive ingredients like fragrances, preservatives, or active ingredients.

The specific amount of emulsifier needed depends on the total oil content and the types of oils used in your formula, as you need to calculate the required HLB (Hydrophilic-Lipophilic Balance) for your oil phase and match it with the appropriate sucrose ester HLB.

Alternatively, products like Sucrose Cream Maker™ are specifically formulated blends of sucrose esters designed to simplify the process of creating stable cream emulsions with desirable textures and skin feel. These often provide a more straightforward way to achieve a cream texture compared to using single sucrose esters which require precise HLB calculations and formulation expertise.