Montanov 68 MB (O/W Emulsifier) - Essentially Natural

<p>
Essentially Natural Montanov 68 MB is a non-ionic oil-in-water emulsifier used to create creams, lotions and milks
with a rich, spreadable texture. It forms lamellar structures that help contribute to a comfortable skin feel and
stable emulsions across a broad pH range. The pellet format makes it easier to weigh, melt and work into heated
formulations. This is a formulation ingredient, not a finished cream.
</p>
<p>
♡ Why we love it: Montanov 68 MB is a dependable emulsifier for richer natural-style emulsions. It gives formulators a
practical balance of elegance, stability and broad compatibility, while the pellet format makes repeated batch work
easier.
</p>
<h4>Key Properties</h4>
<ul>
<li>INCI Name: Cetearyl Alcohol and Cetearyl Glucoside</li>
<li>Type: Non-ionic oil-in-water emulsifier</li>
<li>Form: Pellets</li>
<li>Recommended Usage Rate: 2-8%</li>
<li>Working pH Range: 3-10</li>
<li>Melting Point: 60-65°C</li>
<li>HLB: 10</li>
<li>Certification: ECOCERT and COSMOS approved, Natrue approved</li>
<li>Mass Balance And RSPO Certified: Yes</li>
<li>Profile: Natural-style emulsifier for rich, spreadable emulsions</li>
<li>Suitable For: Creams, Lotions, Milks, Rich Emulsions And Heated Oil-In-Water Formulations</li>
<li>Storage: Store sealed, away from heat and moisture</li>
</ul>
<h4>What It's Used For</h4>
<ul>
<li>Oil-in-water emulsions such as lotions, creams and milks</li>
<li>Richer emulsions with good spreadability</li>
<li>Natural-style formulations needing a cushioned skin feel</li>
<li>Cream and lotion systems where a non-ionic emulsifier is preferred</li>
<li>Lamellar-style emulsion structures</li>
<li>Heated formulation work</li>
<li>Repeat-batch cream and lotion making</li>
</ul>
<h4>Who It's For</h4>
<p>This Product Is For:</p>
<ul>
<li>DIY formulators making stable creams and lotions</li>
<li>Makers who want non-ionic emulsification with broad compatibility</li>
<li>Natural-style formulations using approved emulsifier systems</li>
<li>Formulators seeking a richer emulsion texture</li>
<li>Cream, lotion and milk projects that can be heated and emulsified properly</li>
</ul>
<p>This Product Is Not For:</p>
<ul>
<li>Anhydrous products with no water phase</li>
<li>Very cold-process methods with no heating or emulsification</li>
<li>Finished skincare use without formulation</li>
<li>Oil-only blends</li>
<li>Formulas where final stability has not been tested</li>
</ul>
<h4>How To Use</h4>
<ul>
<li>
As an Emulsifier in Creams and Lotions: Melt into the heated oil phase at about 75°C, then combine with the heated
water phase and emulsify.
</li>
<li>As a Milk or Lotion Base: Use within the recommended range for lighter textures.</li>
<li>As a Butter-Style Emulsion: Increase within the recommended range and pair with structuring oils and butters.</li>
<li>Processing Tip: Add preservative in the cool down phase.</li>
<li>Viscosity Tip: Allow the emulsion to fully cool before judging final thickness.</li>
<li>Testing Tip: Check stability, pH, viscosity and skin feel before scaling up.</li>
</ul>
<h4>Safety Instructions</h4>
<ul>
<li>For cosmetic formulation use only</li>
<li>For external use only in properly formulated products</li>
<li>Do not ingest</li>
<li>Avoid inhaling dust if pellets are crushed</li>
<li>Keep out of reach of children and pets</li>
<li>Store sealed, away from heat and moisture</li>
<li>Test final formulations for stability and suitability before use or sale</li>
</ul>
<h4>FAQs</h4>
<p>
Q: Is Montanov 68 MB suitable for natural-style formulations?
<br>
A: Yes, the source confirms ECOCERT, COSMOS and Natrue approval.
</p>
<p>
Q: Does Montanov 68 MB need heating?
<br>
A: Yes, it is typically melted into the heated oil phase before emulsification.
</p>
<p>
Q: Will an emulsion thicken immediately?
<br>
A: Final viscosity is often better judged after the emulsion has cooled fully.
</p>
<p>
Q: Can Montanov 68 MB be used in oil-only products?
<br>
A: No, it is an oil-in-water emulsifier and is intended for emulsions with both oil and water phases.
</p>