NatureMulse is a step above traditional emulsifiers. NatureMulse is a food grade natural emulsifier blend that is ultra gentle and was developed to mimic the skins own natural lipid barrier where it improves moisturization, skin feel, and water resistance in your formulations!
NatureMulse™ is compatible with all types and classes of ingredients! Based on Acyl Lactylates, which are wonderful for both skin and hair, anionic Lactylates are created through a reaction between the acyl group of fatty acids, and Lactic Acid (See our Lactic Acid page for details). Both Fatty Acids and Lactic Acid are natural moisturizing factor constituents found in skin! Wonderful viscosity enhancement, improved stability, and conditioning all-in-one!
NatureMulse™ is a complete & balanced self-emulsifier blend that will impart a soft, conditioned after-feel in your lotions and creams. NatureMulse™ emulsions can be prepared easily by incorporating NatureMulse™ in the oil phase and then heating it and the water phase separately to 70-80c. Once the two phases reach this temperature, the water phase is added to the oil phase in a thin stream using mechanical agitation. The emulsion is then stirred down to a temperature above the solidification point of the cream (to 30c for a lotion). These emulsions are very stable, easy spreading systems, but can be homogenized if desired. A preservative should always be added to protect against bacterial growth. Because NatureMulse™ is partially composed of Sodium Stearoyl Lactylate, it should be used at a pH of 5 or above to ensure long term stability.
Lately there has been a great deal of interest in the HLB system and we are getting requests for the HLBV of these, and other emulsifiers. Because NatureMulse contains one of the lactylates it will perform differently from traditional emulsifiers and the HLB system does not strictly apply. When calculated, based on its composition, the HLBV for NatureMulse is only a 3.5. Because of the lactylate in the composition however, it will behave like an emulsifier with an HLBV of approximately 9.0. We understand that this will make it somewhat difficult when you using the HLB system to calculate the exact percentage for each emulsifier, in such cases it is important to accept that a certain amount of science is, and has always been, based on trial and error and the lactylates will require some level of experimentation. Don't give up, they are well worth the effort and your reward, for your diligence, will be an emulsion that is far superior to the traditional emulsions.
TECH TIP:: For more complex formulations, we find that the addition of 0.2 to 0.5% of one of the natural thickeners such as Xanthan Gum, or Irish Moss (carageenan), or UltraPureGel, will help to stabilize the emulsion.
- 2 to 10%
- Add to Oil Phase
- Continue Mixing During Cool Down
- Maintain Neutral Final pH
||Off White to Light Tan Flake
||Characteristic Fatty (Dough Like) High
||Tightly Sealed, Protected from Heat and Freezing
||24 mos. when Properly Stored and Handled