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Industrial Liaison Group:
Tel: +44 (0) 1235 778797
E-mail: industry@diamond.ac.uk
The Problem
The quality of ice cream is considered to depend on the size of constituent air cells and ice crystals, the smaller and rounder the better. Product quality and shelf life can be strongly affected by the temperature variations that can commonly occur during storage and distribution, including by the end consumer.
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The Problem
Hair care is a rapidly developing science. Consumers demand more from their products in terms of sensory perception and functionality. Rapid innovation into market is key to growth. Increased product complexity requires greater understanding of the interplay between components and an accurate description of the product microstructure and its rheological and dispersion properties are essential.
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The Problem
Only a very small proportion of the surfactant used in cleaning products is actually needed to provide the cleaning function. The majority of the surfactant used in formulations is added as a rheological modifier (thickener). Many surfactants are derived from petrochemicals so finding alternative and sustainable sources of ingredients with similar physicochemical properties is an important formulation challenge for consumer products manufacturers.
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OX11 0DE
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Industrial Liaison Office
