TECHNOLOGY
Reshape industry by setting new standards of functional additives.
There have been identified many potential structurants of oil, but there is still a need to find a food-grade oleogelator that is economical, efficient at low concentration, tolerant to processing conditions, compatible with the final composition of a product and primarily having a potent thixotropic property.
The solution is the unique example of water/oil gelled emulsion systems with adorable viscoelastic properties applicable in wide range of industries.
Most of the products need a lot of additives to get into final shape. We are reducing them drastically.
The core of our solution is based on efficiency – an extraordinary better solution for people, nature & businesses.
Efficiency
Thermal stability
Self-healing
Mechanical stability
Nanotechnology
Long period of stability
(years)
Controlled delivery
Easy-to-use
With the extremely low quantity of gelators, a nanotechnology can achieve more effective and cheaper production of different products. 1g of a compound can gel even 4L of oil.
Organogels can be re-liquidated either by heating or mixing, but also get back to the gelled solid state by standing at room temperature.
It can heal itself, it’s gelling the mix of oil & water and it’s capable to control the delivery of hydro and liposoluble bioactive components simultaneously. All that super convenient providing cheaper and scalable production.
Thermally and mechanically stable vegetable oil gel and water-in-oil gelled emulsion
