H-NET LP Helical Network Emulsion Technology
100% natural emulsifier from fermented Japanese rice.
INCI : Lactobacillus/Rice Ferment, arginine, Maltitol
CAS # : 10111294-52-2, 585-88-6, 74-79-3
The process used is 100 % natural. it transforms the structure of the native rice starch into a helical structure, very stable, with high emulsification properties. New quality with no color and smell
Application & properties
Used at 2 % alone without any co-emulsifier.
20 % of oil phase
No synthetic polymers.
- Appearance : A simple manufacturing process with 2 key steps:
- Preparation of a slurry using a ratio H-NET / Water (50°C) of 1:9, to be introduced in the main water phase
- Emulsification using high-shear mixing for a few minutes (Turrax), slow oil phase addition or "one pot" process.
- Solubility : Water soluble
- Use level : 0,5 to 2 %