Buy Online Sucrose Gel XL (Use as Sucragel XL) in India - Purenso Select
Buy Online Sucrose Gel XL (Use as Sucragel XL) in India - Purenso Select
Buy Online Sucrose Gel XL (Use as Sucragel XL) in India - Purenso Select
Buy Online Sucrose Gel XL (Use as Sucragel XL) in India - Purenso Select
Buy Online Sucrose Gel XL (Use as Sucragel XL) in India - Purenso Select
Buy Online Sucrose Gel XL (Use as Sucragel XL) in India - Purenso Select
Buy Online Sucrose Gel XL (Use as Sucragel XL) in India - Purenso Select
Buy Online Sucrose Gel XL (Use as Sucragel XL) in India - Purenso Select

Sucrose Gel XL (Use as Sucragel XL)

Size 25g
Adding to Cart Added to Cart
Description

(Oil in water, cold emulsifier)

Sucrose Gel XL (Sucragel XL) is a concentrated stretchable oil-in-glycerin emulsion base for creating thickened, gel-textured oils that rinse off easily turning to a milk-like texture. Sucrose Gel XL (Sucragel) is a 100% naturally derived blend of sugar based surfactants, vegetable oil derivatives and water. Particularly mild, long-lasting moisturiser and versatile, it forms interesting textures.
INCI

Propanediol, Glycerin, Caprylic/Capric Triglyceride, Water, Sucrose Laurate, Sucrose Stearate.
Appearance

liquid, viscous, clear
Usage rate

5-10% as a cold-process emulsifier in oil in water emulsions (add Sucrose gel to oil phase then mix as normal)

5-10% as a hot-process emulsifier in oil in water emulsions (add Sucrose gel to oil phase then mix as normal)

15-20% for the creation of oily gels (see below for instructions)

5-7.5 as supplied.  Can be formulated into finished products having a final pH of 4-8.

Sucrose Gel XL is a liquid which acts as natural oil thickening agent and cold process emulsifier.

NOTE - YOU WILL NEED AN OVERHEAD MIXER TO GET THE BEST RESULTS WITH THIS INGREDIENT.  HAND BLENDERS, WHISKS AND SPOONS WILL LIKELY RESULT IN A FAILED BATCH.
Applications cleansers, make-up removers, spa products, creams and lotions, hair care, sun care, and baby products.
Formulation guide recommended use level 20-25% to create an oily gel oily gels can tolerate a reasonable amount of electrolytes, an important feature in the formulation of salt scrubs can thicken vegetable oils, butters, esters and silicones, non=polar lipids, forming clear crystalline gels can also be used to make milk-like emulsions, lotions and fluid creams by adding an aqueous phase to the oily gel
Scent Nothing much
Approximate Melting Point works both at room temperature and by heating up to 80ºC
Solubility Water-insoluble, dispersible in water & oil
Why do we use it in formulations? It is a liquid that acts as a natural cold process emulsifier and thickening agent. The oil gellant is manufactured from raw materials of vegetable origin and designed for use with fully transparent, oily gels without the use of additional heat stabilizers. This ingredient is compatible with all oils and can be used in cold processes.
Benefits
  • liquid cold process emulsifier
  • Biodegradable 
  • No heating required as it can be used at room temperature
  • mild, well tolerated by all skin types, good moisturizer
  • forms interesting, innovative textures
  • versatile, can be used as an oil thickener or cold emulsifier
  • combined with oils forms translucent, sensory-pleasing gels that are easy to rinse off and does not leave the skin feel greasy
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    Sucrose Gel XL (Use as Sucragel XL)Sucrose Gel XL (Use as Sucragel XL)Sucrose Gel XL (Use as Sucragel XL)
    Sucrose Gel XL (Use as Sucragel XL)Sucrose Gel XL (Use as Sucragel XL)

    This product is a cosmetic raw material and is intended for external use only in cosmetic and personal care formulations. It is not intended for internal consumption or medicinal use.

    • Do not ingest.
    • Keep out of reach of children.
    • Avoid direct contact with eyes.

    All product images are for illustrative purposes only. Actual product color, texture, or packaging may vary from batch to batch.

    Information provided on this website is for educational purposes only and should not be considered or interpreted as medical advice.

    While we do not offer products for internal use, we source only high-quality, pharmaceutical or food-grade ingredients. Ingredient purity and performance are critical in cosmetic applications, just as they are in ingestible products.

    Please note:
    Just because two products have the same name or CAS number does not guarantee the same grade, purity, or effectiveness. Always choose trusted suppliers. Choose Purenso for premium-grade ingredients you can rely on.

    FREQUENTLY ASKED QUESTIONS

    Not reliably. Emulsifiers differ in chemistry, oil-phase capacity, required process and finished texture. Rebalance and retest the formula rather than swapping by weight alone.

    Droplet size, heating, mixing, oil load, electrolytes and cooling profile all affect long-term stability. Stability testing is needed beyond the first 24 hours.

    No. Too much emulsifier can worsen feel or still fail if the phase ratio and process are wrong. Diagnose oil load, temperatures, mixing and incompatible ingredients first.

    Many hot-process emulsions perform more consistently when phases are appropriately heated before combining, but follow the guidance for the exact emulsifier grade.

    Yes. Electrolytes and pH changes can affect some emulsifiers and thickeners. Add challenging ingredients in controlled trials and monitor viscosity and separation.

    Only if the exact grade and formulation method support cold processing. Do not assume a hot-process emulsifier will work identically without heat.

    Emulsifier level, fatty alcohols, oils, cooling and mixing can all influence after-feel. Adjust the whole oil-phase structure rather than changing one ingredient in isolation.

    Some emulsifier systems contribute body, but viscosity and emulsion stability are different functions. A separate rheology modifier may still be needed.

    Add at a temperature appropriate for the fragrance and emulsion, then mix thoroughly. Fragrance can affect viscosity or stability, so check the finished product after ageing.

    Change one variable at a time: phase ratio, emulsifier level, temperature, mixing and electrolyte load. Keep batch records so the cause of improvement or failure can be identified.