With the equipment at our facility, such as high-shear mixing equipment, we can develop almost any type of skin-care product. Accelerated stability testing ovens, a Brookfield viscometer, and other analytical instruments are available for evaluating the formulas that are developed. We also have the following cutting-edge analytical equipment:

The stability of emulsions is usually evaluated by varying their temperature over the course of a month, but using DualCon we can predict the stability of emulsions in just 24-72 hours, reducing the time needed for the development of new formulations.

In a stable emulsion, the concentration of dispersed particles is uniform in any part of the sample. However, when an emulsion becomes unstable, the concentration of the dispersed particles changes depending on the part of the sample. These changes lead to slight differences in the electrical conductivity of the upper and lower volumes of the sample, which DualCon can detect at a very early stage, long before any visible changes occur.

Direct observation of dispersed particles in emulsions is a useful way to determine the stability of a product. When using conventional transmission microscopes and reflection microscopes, the thickness and reflectivity of a sample can make it difficult to adjust the focus, resulting in blurred images. Our video microscope, developed especially for the cosmetics field, overcomes the drawbacks of conventional microscopes and produces clear images of emulsion particles.

Recent advances in emulsification technology have led to the development of functional emulsions, including gel networks. The structure of the gel network contributes to the stability of the emulsion and also helps to improve its texture and its ability to hydrate the skin. Using our video microscope, the structure of these gel networks can be visualized.

A rheometer measures and evaluates the rheology of a substance—that is, how it deforms and flows when stress is applied. The texture of emulsion products, such as creams and milk lotions, is strongly associated with their rheology. For example, creams and milk lotions dramatically lose their viscosity under certain stresses. The degree of such stress is correlated with the texture of the product at the instant of starting to smooth it on, and might lead, for example, to it being described as having a “gracefully gentle touch”. In addition, most emulsions have thixotropic properties, which also affect their texture while being smoothed onto the skin, and might lead, for example, to the product being described as “melting into the skin”. Analyzing the rheology of an emulsion can offer insights into its texture when applied to the skin. Measuring the rheology of a product also elucidates its emulsion structure, which helps in evaluating the product’s stability.