The emulsions obtained have a liquid crystal structure where the multi-layered micelle tend to create a lamellar multi-level structure. In this configuration, the jellified lamellar phases of liquid crystal attach themselves to the structured interfacial film and act as a stabilizer of the emulsion, giving rigidity to the system and limiting the fluctuation of the components between phases.

Skin feel is greatly improved compared to standard emulsifying systems on the market providing a rich texture while while maintaining a dry and silky touch.
The emulsifying action of SESAMULS® OW bases itself on the concept that in order to give stability to a system, the relative hydrophilic grade of the lipids used in the emulsion and therefore the polarity factor (i.e. the required HLB), are less important factors than the presence of a reticular system.

As well as with the addition of a contrasting emulsifier (the theory of HLB and the Schulman couple), the stabilization of an emulsion can also be assured by the presence of a liquid crystal system or of a reticular network formation. During the experiment, we identified an emulsifying system that proved to be very versatile and compatible with substances of various nature and polarity. Shiny and attractive emulsions were produced through cold processing. They had a particularly fresh and original feel, were easy and pleasant to apply and left a pleasant light sensation on the skin. The systems excellent emulsifying capability was highlighted by the formulation of extremely fluid sprayable emulsions.

To be able to minimize the dilation and the contraction of the phases by working at low temperatures means we can prevent the migration of part of the emulsifier, which instead remains entirely disposed at the water/oil interface, forming a particularly resistant and elastic film. For this reason, emulsions formulated with the same components but prepared using the LEE (Low Energy Emulsification) method or the traditional method involving the heating of the two phases, have shown very different organoleptic characteristics and different internal structures. The final quality of the products produced with SESAMULS® OW at low temperatures was far superior, as was their rheological behavior and stability.