Knowde Enhanced TDS
Identification & Functionality
- INCI Name
- Cosmetic Ingredients Functions
- CAS No.
- 55963-33-2
- Technologies
- Product Families
Features & Benefits
- Benefit Claims
- Labeling Claims
Applications & Uses
- Markets
- Baby Care Applications
- Color Cosmetic Applications
- Skin Care Applications
- Recommended Uses & Known Applications
- Powder base for antimicrobial, disinfecting, astringent or keratolytic powder preparation like baby powder, lose face powders, body and foot powders, rouge, eye shadow and compact powders.
In Emulsions:
- silky skin-feeling
- reduces the oiliness
- protracted liberation of the actives (aromas etc)
- pronounced matt imparting properties
Filler for pharmaceutical preparations
As a result of the drastically reduced moisture content, CORN PO4 PH „B“ adsorbs and binds considerable amounts of sweat and skin moisture, thus keeping the skin dry over prolonged periods. In addition to this, CORN PO4 PH „B“ possesses a large specific surface area, that is, 1 g has a surface area of approx. 800 cm². This means that 1 g of CORN PO4 PH „B“ can adsorb 0,6 g of water without losing its powder characteristics, a considerable advantage compared with talc.
- Usage Guidelines
When processing CORN PO4 PH”B” one should ensure that this boil-proof starch should be well dispersed using strong stirring in the hot-water phase at 60 – 85 °C at which also other ingredients are dissolved. Stirring should be conducted for at least 10 minutes at the chosen temperature. The over-dried needs this time to reach the high absorption of the water phase. Subsequently medium stirring is made to emulsify the oil phase. The starch tends to sedimentation if the water phase is not stirred any more: If the starch is emulsified shows both a high stability and storage capability whereby the large active surface of the starch is contributory.
- Processing Guide
When processing CORN PO4 PH”B” one should ensure that this boil-proof starch should be well dispersed using strong stirring in the hot-water phase at 60 – 85 °C at which also other ingredients are dissolved. Stirring should be conducted for at least 10 minutes at the chosen temperature. The over-dried needs this time to reach the high absorption of the water phase. Subsequently medium stirring is made to emulsify the oil phase. The starch tends to sedimentation if the water phase is not stirred any more: If the starch is emulsified shows both a high stability and storage capability whereby the large active surface of the starch is contributory.
Properties
- Odor
- Odorless
- Typical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| pH Value (10% slurry) | 5.5-7.0 | - | — |
| Sedimentation (10% Cooked Slurry) | 45-75 | ml | — |
| Chloride Content (in Dry Substance) | max. 1500 | ppm | Ion Chromatography (IC) |
| Sulfate Content (in Dry Substance) | max. 2000 | ppm | Ion Chromatography (IC) |
| Total Ash Content (Glow Residue at 650°C) | max. 1.5 | % | — |
| Moisture Content (Dry Residue at 130°C) | max. 6.0 | % | ISO 1666 |
| Heavy Metals Content | max. 10 | ppm | — |
| Value | Units | Test Method / Conditions | |
| Yeasts Count | max. 10 | per g | ISO/Pharm. Eur. |
| Molds Count | max. 10 | per g | ISO/Pharm. Eur. |
| Total Plate Count | max. 100 | per g | ISO/Pharm. Eur. |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Efficacy Study
SWELLING CAPACITY OF BOILING-RESISTANT STARCHES
Boiling-resistant starches possess a notable swelling capacity but are resistant to gelatinization and do not become a pudding. Furthermore they can even be autoclaved without losing their spreading powers. They are stable at acidic and weakly alkaline pH values, chemically pure, inert and compatible with standard active substances.
Pharmacists refer to BOILING-RESISTANT STARCHES with the Latin term “Amylum Non Mucinaginosum“ (=ANM-starch).The picture shows the results of a sedimentation test: 10 g of cross-linked starch are warmed in 100 ml water under stirring for 15 minutes at the indicated temperatures from 40°C - 90°C (104 – 194°F).
ABSORPTION CAPACITY OF CORN PO4PH “B“ IN THE WATER AT INCREASING TEMPERATURES
Then the suspension is filled in cylinders where the starch can sediment.
This procedure demonstrates the swelling and absorption capacity of the starches during an emulsification process.
EXTENDED MOISTURISATION
As the emulsified fluid is absorbed during emulsification process it then let back down on skin.
Packaging & Availability
- Packaging Information
In multiply paper bags of 25 kg with PE-lining (1 EU-pallet = 21 bags = 525 kg)
Storage & Handling
- Shelf Life
- 36 months
- Storage and Handling
If properly stored under dry conditions (max. 70 % relative humidity) and well protected from heat: 36 months