Mono- and diglycerides, cocoa butter (Theobroma cacao L., Sterculiaaaceae), ethoxylated (11 mol EO average molar ratio) Science: Origin: Botanic/Natural | Process: Ethoxylation | Functions: Skin Conditioning - Emollient, Surfactant - Emulsifying Safety Ratings: CIR: Safe as used
Form
Wax
State
Semi-solid
Synthetic
Botanical. Derived from cocoa butter, the fat extracted from Theobroma cacao beans native to tropical regions. Created through ethoxylation, adding polyethylene glycol chains to cocoa butter glycerides for emulsification.
Developed in the late 20th century as a synthetic emulsifier combining polyethylene glycol with cocoa butter derivatives. Created to improve the texture and spreadability of cosmetic formulations while maintaining the moisturizing properties associated with cocoa butter.