Beiersdorf

Last updated January 31, 2026

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Citrus oil protein stabilization system: BeiersdorfRecent Research Landscape

Thermal instability in mousse formulations leads to phase separation and texture loss during storage. Polyacrylate-free stabilization using specific carbohydrate-gum cross-linking maintains structural integrity under temperature stress.

What technical problems is Beiersdorf addressing in Citrus oil protein stabilization system?

Synthetic polymer skin irritation

(6)evidences

Standard emulsifiers and thickeners like acrylates cause adverse skin reactions or undesirable sensory profiles. Eliminating these irritants while maintaining structural integrity improves consumer safety and product biocompatibility.

Protein degradation and instability

(4)evidences

High temperatures cause phase separation and degradation in oil-in-water systems. Preventing this failure mode ensures product shelf-life and efficacy in varying climates.