Knowde Enhanced TDS
Identification & Functionality
- Chemical Family
- INCI Name
- Cosmetic Ingredients Functions
- Technologies
Features & Benefits
- Key Features
- Formulation pH range: 3.5-11
- Optimal viscosity stability in emulsion systems at pH 4
- Ideal for low pH skin care emulsions
- Effective thickener and emulsion stabilizer
- No neutralization required
- Naturally derived and biodegradable
- Non-GM agriculturally derived product
- Extremely shear thinning
- Suitable for emulsion in spray or pump delivery
- Typical usage: 2% to 6% (above 3% the starch will yield more gel-like rheological properties)
- Available globally
- Approved in China
Applications & Uses
- Markets
- Skin Care Applications
- Sun Care Applications
- Use Level
- 2 - 6%
- Suggested Applications
- Creams and lotions
- Sun care products
- Color cosmetics (liquid makeup)
- Low surfactant emulsifier systems
- Aerosol shave foams or skin mousses
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| pH Value | 3 - 11 | ā | ā |
Technical Details & Test Data
- Technical Details
Texture
Structure Solanace starch provides formulations with a light, creamy texture, when compared to competitive products.
Figure 1: Simple cream base formulated with Structure Solanace starch at pH 4.5
Stability in Emulsion Systems
Study shows simple cream base pH 4.5 with Structure Solanace starch is the most stable after four weeks under 50°C.
Figure 2: Four week stability test results
Broad pH range
Structure Solanace starch can be used over a broad pH range. The recommended range is from pH 3.5 to pH 11. It allows the formulation of low pH emulsions containing alpha hydroxy acid (AHA) or dihydroxyacetone (DHA) that exhibit exceptional skin feel, and excellent pH and viscosity stability.
Figure 3: Viscosity using 1.75% of Structure Solanace in body lotion multi-fruit emulsion formula (1008-76)
Stability in Emulsion Systems
One of the important properties of the Structure Solanace starch is its effect on emulsion stability. The starch functions to reduce the particle size of an emulsion and increase the stability of a formulation. Figure 4 shows the particle size of a TEA/Stearate emulsion evaluated by micrOscopy analysis. With no starch, the formula exhibits a large particle size, about 50 microns, and poor shelr stability. AS the amount of starch Is increased, the particle size of the emulsion decreases and the formulation stability increases. Figure 5 shows the same emulsion containing 2% Structure Solanace starch. The particle size is <<10 microns, but more importantly the formula exhibits excellent stability under ambient and accelerated aging condi- tions of the starch.
Figure 5: No starch. Avg Particle Size = 50 microns
Figure 5: 2% Structure Solanace starch. Avg. Particle Size <<10 microns
Packaging & Availability
- Country Availability
- Regional Availability