AGENAJEL® 21.387
- CAS Number
- 9005-25-8
- EC Number
- 232-679-6
- INCI Name
- Zea Mays (Corn) Starch
- Chemical Name
- Corn Starch
AGENAJEL 21.387 is a native organic waxy corn starch. Waxy corn starch is a special amylosefree corn starch consisting mainly of amylopectin.
Properties
- Physical Form
- Solid
Product families
Applications
- Color Cosmetics
- Hair Care
- Skin Care
Product Families
- Rheology Modifiers
Other characteristics
- Brand
- AGENAJEL
- Functions
- Thickener, Viscosity Modifier
- Benefit Claims
- Non-Greasy Feel, Silky Feel, Soft Feel
- Non-Greasy Feel
- Silky Feel
- Soft Feel
- Labeling Claims
Amylose-free, Clean at Sephora, Credo Clean Standard, Organic; Amylose-free; Clean at Sephora; Credo Clean Standard; Organic
- Certifications & Compliance
ECOCERT, Organic Certified, REACH (Europe), USDA Certified
- Markets
- Personal Care
- Shelf LIfe
- 60 months
- Technology
- Cosmetic Ingredients
- Application Format
- Creams
- Gel
- Leave On
- Lotions
- Rinse Off
- Storage and Handling
• If properly stored under dry conditions (max. 70% relative humidity): at least 60 months from production
- Packaging Information
• Multiply paper-bags of 25 kg (1 pallet = 40 bags = 1.000 kg)
- Hair Care
- Hair Conditioner
- Hair Gel
- Skin Care Applications
- Body Cream
- Body Lotion
- Moisturizers
- Certifications and Compliance
- ECOCERT
- Organic Certified
- REACH (Europe)
- USDA Certified
- Cosmetic Ingredients Functions
- Thickener
- Viscosity Modifier
- Known For
• AGENAJEL 21.387 is used as natural rheology modifier in personal care emulsions - as thickener for hot processed personal care products - if added at the end of the emulsification process to provide in granular form silky skin-feeling, reduced greasiness and slow release effect. • It leaves a soft and silky skin feeling. • It is compatible with common used cosmetic raw materials.
Technical data
Table 1 of 2
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Ash Content (650°C in substance) | max. 0.5 | % | — |
| Moisture Content | max. 6.0 | % | ISO 1666 |
| pH Value | 5.0-8.0 | — | — |
Table 2 of 2
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Yeasts Count | max. 20 | per g | ISO/Pharm. Eur. |
| Molds Count | max. 20 | per g | ISO/Pharm. Eur. |
| Total Plate Count | max. 500 | per g | — |
