EMULSIFIERS HAVING WATER-IN-OIL-STABILIZING PROPERTIES AND COMPOSITIONS, USES AND METHODS RELATING TO SAME

摘要

Emulsifiers having advantageous properties are provided that are able to stabilize water-in-oil emulsions. The emulsifiers are homogenous and have a relatively low melting point (e.g., are soft paste, gels or liquids at room temperature), enabling their use in cold-process methods/formulations which reduce energy consumption, manufacturing costs, as well as allow the use thermolabile active ingredients. In general, the water- in-oil emulsifiers comprise: (a) polyglycerol fatty acid esters consisting of saturated and unsaturated fatty acid esters of polyglycerol; (b) polyhydroxystearic acid copolymers consisting of copolymers of hydroxystearic acid with saturated and unsaturated fatty acids; and (c) hydroxystearic acid. Methods and uses relating to the emulsifiers are also described, for example in cosmetic and pharmaceutical compositions.