Consumer products are often designed to provide tangible and/or visible benefits. Equally important to these stated benefits are favorable, desirable sensory attributes, without which products are unlikely to be used or repurchased.
Rheology modification has historically been associated with altering a product’s sensory profile. For modern multi-functional materials, it is essential that a rheological modifier enhance, and not detract from, the sensory experience. Here, Presperse is introducing a gelled emulsion technology, OliEau, in which there is a high (approximately 74%) internal phase content.
This gelled emollient is easy to incorporate in formulation and is cold-process friendly. The technology will form ‘instant’ emulsions that are also sprayable. In addition, it facilitates shorter formulation development time, improves stability, uses known low irritation materials and is PEG free. Use of this gelled emollient results in formulations with an exceptional sensory profile, a small particle size, and enhanced stability.
Visit Presperse at In-Cosmetics, Hamburg 2014 - Stand 3K30
