Introducing BergaMuls ET2!

Modern And Sustainable Formulations With Innovative Textures

Bergamuls ET – The Perfect Ingredients For Tomorrow’s Cosmetic Formulations And Conscious Consumers

The BergaMuls range from Berg+Schmidt are created using upcycled dietary fibres derived from agro-food industries such as cellulose or gums. The fibres can be soluble or insoluble in water, leading to different functionalities within the formulation, i.e. supporting emulsion stability and viscosity. Besides rheological properties, the fibres contribute to an outstanding skin feel after application and can soothe the skin further.

By combining cellulose, guar gum, and ß-glucan, Berg+Schmidt have developed a new and all-natural o/w emulsifier and stabiliser to offer another sustainable solution to the formulator. While the insoluble ß-glucan fibres derived from oat adjust at the oil-water interface to help build a pickering emulsion, the cellulose and guar gum create a gel network to further stabilise the well-distributed particles, resulting in a dual mode of action and robust emulsion products.

The powerful fibre trio of BergaMuls ET2 enables a variety of natural leave-on formulations when used as a:

• Main emulsifier or co-emulsifier in o/w emulsions at 1.5-3%. The size of the oil phase and use concentration defines the product type. Emulsifier-free claim possible!
• Thickening agent.
• Co-stabilizer.

This is different to BergaMuls ET1, made from Beta-glucan and pectin, which can be used as a:

• Co-stabilizer in o/w emulsions at use concentrations up to 3%.
• Thickening agent and rheology modifier in oil-free serum formulations at 3-5% or for face masks up to 8%.
• Sensory enhancer at 1-3%.

Both are natural and sustainable ingredients upcycled from food by-products. BergaMuls ET1 &ET2 are both mild on the skin and do not identify as emulsifiers.

Nature holds the most innovative and fascinating ingredients for modern cosmetic formulations. By rethinking cosmetic products, reconsidering the product life-cycle, and appreciating what nature has already given us, we can reduce waste to a minimum and give processing waste from agro-food industries a new purpose.