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.
