A vegetable based wetting agent with strong activity against bacteria and yeast. Is an excellent booster for organic acids and different listed preservatives. Due to it's amphiphilic structure it lowers the surface tension. This can lead to smaller droplets and more stable emulsions. At higher concentrations it may reduce the viscosity of emulsions.
Benefits at a glance
- Easy to handle: addition to the oil phase or water phase possible
- Processable at lower temperatures (melting point 35°C)