Lucas Meyer Cosmetics by Clariant has launched Pickmulse, an oil-in-water (O/W) surfactant-free emulsifier and encapsulation system based on patented quinoa starch technology.
For formulators, Pickmulse offers a cost-effective and user-friendly solution for in-house encapsulation exhibiting a high loading capacity (up to 25%) and a demonstrated efficacy to protect sensitive lipophilic ingredients.
“Pickmulse offers a multifaceted and innovative approach to cosmetics that we’ve designed to significantly accelerate new formula development and improve consumer satisfaction,” said Isabelle Lacasse, head of global marketing, product line management & formulation at Lucas Meyer Cosmetics by Clariant.
“This next-generation of 2-in-1 product is a balance of formulation needs as well as skin health and feel,” she added.
The quinoa starch technology enhances the sensory attributes of formulas created with this emulsifier, with a proven effect to create positive emotions.
This improved tactile experience has been proven by scientific studies to stimulate wellbeing and reward areas in the brain, aligning with emerging market trends in neurocosmetics.
These experiments included functional magnetic resonance imaging (fMRI) and electroencephalogram (EEG) measurements, and the perceived benefits were additionally confirmed through panelist questionnaires.
Quinoa starch additionally has unique swelling properties that facilitate the encapsulation of lipophilic molecules under hot-processed conditions.
Pickmulse does not destabilize the stratum corneum, thus assuring high skin tolerance. When emulsified with 20% oil, Pickmulse can furthermore be used to create varied textures from sprays to supple creams, under cold conditions.
As an encapsulation system, Pickmulse is able to increase the stability of sensitive ingredients and enhances the sensory feel of ingredients in the formulation.
