Essentially Natural Montanov 68 MB

• INCI Name: Cetearyl Alcohol and Cetearyl Glucoside
• Type: Non-ionic O/W emulsifier
• Form: Pellets
• Recommended Usage Rate: 2 to 8%
• Working pH Range: 3 to 10 (measured pH: 6.6)
• Melting Point: 60 to 65°C
• HLB: 10
• Certifications: ECOCERT and COSMOS approved, Natrue approved, mass balance and RSPO certified
• Size Options: 100g, 250g, 500g, 1kg or 5kg

• Oil-in-water emulsions like lotions, creams, and milks
• Body butters and richer emulsions with good spreadability
• Natural-style emulsions that aim for a soft, cushioned skin feel
• Formulas where a non-ionic emulsifier is preferred

This product is suitable for:

• DIY formulators making stable creams and lotions
• Makers who want non-ionic emulsification for broad compatibility
• Natural-style formulations using ECOCERT and COSMOS approved ingredients
• Formulators seeking a rich, elegant emulsion texture

This product is not for:

• Anhydrous products that do not contain a water phase
• Very cold-process methods without heating and emulsification
• Anyone looking for a ready-made cream rather than an ingredient

• As an Emulsifier in Creams and Lotions: Melt into the heated oil phase (about 75°C), then combine with the heated water phase and emulsify.
• As a Milk or Lotion Base: Use within the recommended range for lighter textures.
• As a Butter-Style Emulsion: Increase the emulsifier within range and pair with structuring oils and butters.

Processing Tip: Add preservative in the cool down phase and allow the emulsion to fully cool before final viscosity is assessed.

• For external use only in formulated products.
• Avoid inhaling dust from pellets if crushed.
• Keep out of reach of children and pets.
• Store sealed, away from heat and moisture.

Q: Is Montanov 68 MB suitable for natural-style formulations?
A: Yes, it is widely used in natural-style creams and is ECOCERT and COSMOS approved.

Q: Does it need a stick blender?
A: High shear mixing helps create a stable emulsion, especially for richer textures.

Q: Will the cream thicken immediately?
A: It often thickens as it cools, final viscosity is best judged after full cool down.