Starch Pros

November 23^rd 2020

Beneo unveils first-ever instant functional rice starch for sauces, dressings and fillings.

Beneo has revealed its latest creation for enhancing clean label claims in foods. Remypure S52 P is a precooked functional native rice starch that can help manufacturers produce clean label food preparations, such as cold processed sauces, dressings, dairy desserts and bakery fillings.

The new ingredient delivers soft and creamy textures and product stability, even under harsh processing conditions such as shear and acid, according to Beneo.

Benoit Tavernier, product manager specialty rice ingredients at Beneo, says: “We launched our first Remypure product in 2016 and since then we’ve been focused on developing the range further.”

“In 2018, we launched Rempure S52, and the development of a precooked version was the logical next step in the extension of the Rempure product portfolio.”

Remypure S52 P has performed well in taste trials, with spoonable dressings, ranch dips and bakery creams, says Tavernier.
While Rempure S52 can be used in applications produced using hot and harsh process conditions, Rempure S52 P presents new opportunities for cold processed applications that traditionally have to withstand acidity and/or high shear during preparation, Tavernier explains.

“For example, food dressings, sauces and dips, bakery fillings and dairy desserts, are often produced using a cold process, hence the need to develop an instant functional native rice starch.”

Previously, only selected categories stood out with clean labels, such as baby food, Tavernier highlights.

“However, today, clean label claims are included in a strong majority of products and can be found in many applications such as confectionery, bakery, soups and sauces, to name a few.”

This is due to a rise in consumers seeking out products with natural credentials and clean label ingredients because they regard them as healthier, adds Tavernier.

“At the same time, consumers are looking for tasty, delicious and convenient foods. As a result, manufacturers are increasingly being challenged to create product solutions that meet all these demands,” he continues.

“With our Remypure range and, particularly with Remypure S52 P, we can help our customers rise to the challenge and tap into these growing trends with our native functional rice starches.”

Remypure S52 P is now available globally. As international consumers continue to avoid products that contain artificial ingredients, transparent and simple labels are on the rise worldwide.

As such, “Transparency Triumphs” was recently pegged as Innova Market Insights’ Top Trend for 2021, highlighting a burgeoning consumer appetite for traceable, sustainable ingredients.

Recent research has shown that one in four food and beverage launches carry a clean label claim, and this increases to one in three for sauces and seasonings, Beneo reveals.

Global consumers are looking for authentic and natural ingredients.

For example, half of UK shoppers and three out of five German consumers “intentionally avoid foods and/or beverages with artificial ingredients and look for natural products instead,” according to Beneo.

When asked why consumers were interested in eating cleaner, almost three out of every five consumers (62 percent) said it was because it was healthier.

Rice is seen as a familiar and healthy ingredient by the large majority of consumers.

Furthermore, it brings added creaminess and mouthfeel to any recipe, thanks to the rice starch granules’ unique characteristics.

Remypure S52 P performed well in taste trials, with spoonable dressings, ranch dips and bakery creams tested, all receiving positive feedback, particularly regarding the recipes’ creamy textures and stability.
Applications such as food dressings, sauces and dips, traditionally have to withstand acidity and/or high shear during preparation.

“Remypure S52 P has been developed for food producers searching for an instant clean label texturizer for food preparations that can withstand harsh process conditions while giving an additional creamy aspect to the texture of the end product,” Tavernier explains.

“It is the first rice starch of its kind on the market for this type of application and has already been well received in a range of taste tests.”

“With the now extended Remypure range of functional native rice starches, Beneo is well set to support existing and potential new customers in their development process of various new clean label products.”

Beneo expects interest in natural ingredients and clear and transparent labeling, which will continue to increase in 2021 and beyond.

“Already today, two in three consumers worldwide want to see nutritional information that is as simplified and clear as possible, and the majority of consumers regard rice starch as a natural and familiar cupboard ingredient,” Tavernier continues.

“This is why we believe rice starch holds the key to unlocking new opportunities for product development that responds to the growing transparent labeling trend.”

Additionally, rice starch is a plant-based texturizer that provides mouthfeel and stability to dairy alternatives such as drinks, desserts or spreads. With almost one in two European consumers aiming for less dairy and meat products, plant-based rice starch offers manufacturers opportunities to tap into this growing trend, Tavernier highlights.

Beneo has already invested significantly in its rice starches, with the recent launch of its organic starches and €50 million (US$59.3 million) funding into expanding its Wijgmaal rice starch plant in Belgium, which will lead to a 50 percent capacity increase by March 2022.

Source: BENEO Launches First-Ever Instant Functional Rice Starch – Agro & Food Processing (agronfoodprocessing.com)

November 18^th 2020

Roquette’s innovative plant-based solution unlocks possibilities for veggie softgel market.

Roquette has unveiled Lycagel, a pea starch technology positioned as a pharmaceutical-grade solution for vegetarian softgel capsule formulations.

As it meets both US and EU pharmacopeia standards, Lycagel is the first vegetarian softgel option that is suitable for nutraceutical supplement softgel products, as well as regulated pharmaceutical drug products, according to Roquette.

“Gelatin is currently the gold standard for softgel capsules in the nutraceutical and pharmaceutical markets. However, gelatin is animal-derived and has incompatibility issues with fill ingredients that can shorten softgel shelf life,” says Steve Amoussou-Guenou, innovation project leader of pharma at Roquette.

Lycagel is designed to be easily adaptable to existing gelatin processes, with only minor production modifications needed to handle the higher gel mass viscosity and temperature requirements.

“A key ingredient in the Lycagel system – pea starch – is the first of its kind to market, supporting high performance and attractive softgel solutions through patented technology.”

Amoussou-Guenou continues that Lycagel’s best characteristics are its strength compared to gelatin and its ability to maintain structural integrity during production and throughout storage.

“Unlike gelatin-based capsules, for example, Lycagel softgels exhibit no crosslinking. In terms of visual appeal, Lycagel capsules have a transparent, shiny finish and excellent reproducibility and can be adapted to the manufacturer’s brand,” he adds.

Another advantage is that Lycagel is processed at higher temperatures than gelatin. “In addition to maintaining its structural integrity at higher temperatures, it also removes the temperature limitations experienced with gelatin.”

This allows manufacturers to include ingredients such as pastes or waxes, as well as giving the option to implement multi-ingredient and complex formulations.

Additionally, some manufacturers may feel that the manufacturing process is much slower for plant-based softgels, and therefore inefficient and more expensive than gelatin versions. However, Roquette has found that manufacturing time with Lycagel is equivalent to gelatin.
Lycagel capsules have a transparent, shiny finish and excellent reproducibility.

Roquette has spent the past two years investing in the R&D around Lycagel. The final formation includes pea starch, carrageenan, Neosorb sorbitol and salt.

Unlike gelatin, hydroxypropyl (HP) pea starch does not possess the gelling properties needed to form a homogeneous softgel film.

Therefore, the team needed to explore ingredient combinations to achieve this characteristic, with carrageenan eventually being selected.

However, when mixed together, pea starch and carrageenan are more viscous. In addition, Roquette found that the formulation was jellifying at temperatures below approximately 85°C.

This meant that in comparison to gelatin, the preparation of the gel mass required a higher temperature, as well as for film casting and capsule sealing.

“We also experienced some challenges with capsule sealing during the initial stages of the development – finding that the capsules were leaking, or the films were too thick,” explains Amoussou-Guenou.

The answer to these R&D challenges was eventually found in a specific cooking procedure for the pea starch and carrageenan system. The teams also implemented some equipment adjustments to avoid the immediate jellifying of the gel mass.

“Following multiple testing phases, a new temperature setting profile was established. Our efforts to optimize and adjust the process parameters for Lycagel subsequently removed challenges with capsule leakage and sealing marks,” says Amoussou-Guenou.

The launch is now supported by the validation of its reproducibility at scale when encapsulating varying fills for different capsule sizes and shapes.
The Roquette R&D team developed a specific cooking procedure for the pea starch and carrageenan system.

This gelatin alternative taps into a growing market for plant-based offerings. Indeed, “Plant-Forward” is Innova Market Insights’ second Top Trend for 2021.

The market researcher reports that plant-based or vegan claims on supplements had an average annual growth of 34 percent between 2015 and 2019.

“With demand for plant-based alternatives showing no signs of abating, pharmaceutical and nutraceutical manufacturers alike require a solution that can help them meet discerning consumer preferences for sustainable, non-animal derived ingredients,” explains Amoussou-Guenou.

He continues that it’s not just people who categorize themselves as vegetarian that are looking to swap animal-based products for plant-based alternatives, with many omnivorous consumers simply reducing their meat intake.

“Religious reasons, as well as an increased awareness of environmental and health concerns regarding meat consumption, are all contributing factors fueling a global drive toward plant-based products and solutions,” he details.

Source: https://www.roquette.com/media-center/press-center/2020-11-18-lycagel-softgel-alternative-to-gelatin-pharmaceuticals-nutraceuticals

November 17^th 2020

Israeli start-up launches clean label native chickpea starch.

The Israeli foodtech start-up says its new ingredient extracted from chickpeas offers food and drink manufacturers a pure, high-value, functional ingredient.

Foodtech start-up ChickP Protein has launched a new range of native starch developed from chickpeas for food and drinks applications. The new ingredient is non-GMO and a by-product of ChickP protein process using proprietary technology.

ChickP’s technology allows the company to separate and purify the solid components of the chickpea (protein, starch, and fibres), which the Israeli start-up offers to food manufacturers as pure, high-value, functional ingredients.

The launch of the novel starch ingredient follows the successful introduction last year of a line of innovative chickpea isolates specifically designed for plant-based dairy alternative products.

“The inspiration for developing a native chickpea starch was to offer another purified fraction from chickpea – similar to ChickP’s isolated protein, which contains 90% protein,” said Ram Reifen, managing director, founder and chief science officer of ChickP. “We’ve extended the purity approach by introducing our pure native chickpea starch, with more than 98% starch content.”

ChickP says its native chickpea starch eliminates food waste during processing and ensures a sustainable, clean ingredient.

The start-up claims the ingredient has high amylose to amylopectin ratio, with neutral taste and no aroma.

It also claims that due to its narrow granules size distribution, compared with pea and potato starches, ChickP native starch provides better gelling and thickening properties.

As a result, it can be used as a thickening/binding agent in a variety of food applications – soups and sauces, confectionery, dairy, baked goods, desserts, meat, plant-based meat, and many more.

According to Innova Market Insights, the use of specifically identified starches in food and drink launches has increased globally, featuring a 7% increase in year-over-year growth when comparing 2019 and 2018 launches.

Last year, the top category of global product launches tracked with starches was bakery (27%), with corn starch being the leading ingredient among the starches tracked. The top positionings of global product launches tracked with starches last year were no additives/preservatives (17%), gluten-free (15%), and vegetarian (9%).

“The ChickP technical team currently is developing food applications using our native chickpea starch,” said Ron Klein, chief executive of ChickP. “We invite companies to collaborate with us to create new plant-based products that meet all the demands of today’s informed consumers.”

Source: https://www.chickp-protein.com/

October 29^th 2020

Starch manufacturer seeks $2.6M tax break for expansion plans.

An Indianapolis City-County Council committee has advanced a $2.6 million tax abatement request for a starch and sweetener producer that plans to expand the capacity of its facility southwest of downtown.

Chicago-based Ingredion Inc. plans to spend about $60 million to expand its operations at 1515 Drover St., allowing it to add 22,000 metric tons of capacity to meet customer demand. The company manufactures starches, sweeteners, animal feed products and edible corn oil.

The company does not plan to add any jobs but will retain 374 employees who earn an average hourly wage of $33.92. Ingredion expects to dedicate approximately 5% of its abatement savings toward a job training initiative that will increase maintenance technicians’ skill sets.

The company said the expansion is necessary to keep up with North American and global competition for “clean-label” starches, which typically means free from chemical modification.

The project, which has already begun, will play out in phases through 2024. The expansion is taking place within the facility’s existing footprint.

The company has requested a five-year personal property tax abatement. In year one, the abatement would save the company 100%; 80% in year two; 60% in year three; 40% in year four and 20% in the fifth and final year.

The abatement would save the company about $2.6 million over the five-year period. After the tax abatement expires, Ingredion is expected to pay an estimated $2.8 million in personal property taxes annually on the new equipment.

The Metropolitan and Economic Development Committee approved the tax abatement request on Monday night. It now advances to the full city-County Council, which next meets Nov. 16.

Source: https://www.ibj.com/articles/council-committee-advances-tax-abatement-for-starch-manufacturer-expansion-plans

October 28^th 2020

Tate & Lyle to acquire tapioca business in Thailand.

Agreement to purchase 85% shareholding in Chaodee Modified Starch in support of strategy to grow texturant portfolio.

Tate & Lyle PLC (“Tate & Lyle”), a leading global provider of food and beverage ingredients and solutions, announces that it has signed an agreement to acquire an 85% shareholding in Chaodee Modified Starch Co., Ltd. (“CMS”), a well-established tapioca modified food starch manufacturer located in Thailand.

This investment extends Tate & Lyle’s presence in speciality tapioca-based texturants and establishes a dedicated production facility in the main tapioca region of eastern Thailand.  The acquisition will enable Tate & Lyle to offer a broader range of tapioca-based solutions to meet customers’ needs for better tasting and clean label foods in categories including dairy, bakery, snacks, noodles and soup, sauces and dressings.

Tate & Lyle will operate CMS in partnership with the former owner.  Together with its partner, Tate & Lyle intends to invest in the facility over the next three years to increase significantly capacity for higher functionality starches.  The CMS facility will be supplied with substrate by a co-located tapioca starch mill fully owned and operated by Tate & Lyle’s partner.

Nick Hampton, Chief Executive of Tate & Lyle, said: “We are delighted to announce this investment to expand our tapioca offering and grow our texturant portfolio.  CMS brings new tapioca capabilities, raw material sourcing expertise and additional production capacity to Tate & Lyle, and expands our presence in the higher growth Asia Pacific region.”

Closing of the transaction will occur when customary approvals have been received.

Notes to Editor:

1. Thailand is at the centre of tapioca production, with over 90% of tapioca starch output globally. Source: LMC, Commoditia, T&L

2. Tapioca is the most popular and fastest growing texturant source in the Asian diet, and the fastest growing starch in new product formulations. Source: Mintel GNPD 2015-2019 CAGR

3. Tapioca has highly desirable functional properties such as a translucent colour, clean taste, and a soft gel-like texture.

Source: https://www.tateandlyle.com/news/tate-lyle-acquire-tapioca-business-thailand

October 19^th 2020

CMT’s 1st series of Starch Europe webinar will keep the industry connected to latest news and highlight the dynamic changes of the starch sector.

Managing Covid impacts, disrupted supply chain & uncertain grain production in EU & Black Sea region.

The EU Farm to Fork Strategy, published on 20 May 2020, is at the heart of the EU Green Deal structure and this strategy closely involves the starch industry.

The strategy aims to create a more robust and sustainable food system.

Currently the starch sector is already an important contributor to an EU sustainable food system through its leadership in the EU bioeconomy across food, feed and industrial application.

How can the EU starch stakeholders further play a role for the new F2F strategy’s successful implementation?

Is the market recovering after a year of Covid 19? How much disruption to supply chains has this caused ? Has COVID taken the attention away from other more pressing issues (crop and animal disease etc) and EU/UK trade negotiations?

One of the ambitious targets proposed by the F2F strategy is for the reduction of chemical pesticide and fertiliser use and increased organic farming to 25% of EU’s agricultural land. However many farmers view this as unrealistic as the policy calls for dramatically increasing food production while scaling up organic farming and slashing synthetic pesticide use, all without any clear plan as to how to address agricultural pests and productivity challenges.

EU grain exports in 2020-21 are predicted to decline according to USDA to 25 million tonnes from 28.8 million tonnes, a drop of 13% year-on-year.

Partially owing to extremely challenging planting conditions ,the big unknown for 2020-21 remains the impact of COVID-19 on the grain balances.

CMT’s 1st series of Starch Europe webinar will keep the industry connected to latest news and highlight the dynamic changes of the starch sector.

Supported by Starch Europe, Jamie Fortescue, Managing Director for the Association will represent the starch stakeholders to share the industry’s important role in the EU Green Deal and Bioeconomy strategy.

Webinar sponsor Suez Water Technologies & Solutions – will share solutions to improve water consumption and energy efficiencies in starch processing

Simon Bentley will give an update on the market with current ongoing Covid 19 – what has shifted within this year and was does it mean for the starch market trajectory.

Rabobank will give an outlook on the grains and oilseeds industry outlook in Europe and the Black Sea region.

Source: https://www.cmtevents.com/aboutevent.aspx?ev=WEB201138&

September 22^nd 2020

R5.35bn starch sale a relief for Tongaat Hulett.

The R5.35 billion sale of Tongaat Hulett’s starch business to Barloworld got the green light after an independent third party, Rothschild & Co, found that no material adverse change (MAC) had occurred due to the Covid-19 pandemic.

The two companies had reached a deadlock on the agreement for the sale of its starch business to Barloworld in May following the Covid-19 outbreak in the country in March.

Barloworld had said it was reasonably likely that the earnings before interest, tax, depreciation and amortisation (Ebitda) of the starch business for the financial year to end March 2021 would be 82.5 percent or less than the Ebitda of the starch business for the financial year to end March 2020 and that an MAC had, therefore, occurred.

Tongaat chief executive Gavin Hudson said yesterday that the group was pleased that the decision by the independent expert had confirmed Tongaat’s belief that a MAC event had not occurred and that the transaction would now go ahead.

“Throughout this process we have continued to work to close out work streams to meet our other obligations under the agreement reached with Barloworld in February this year, so that we can conclude the sale and move forward. It is expected that we will be able to finalise this process by the end of October with the starch business transferring to Barloworld from November 1,” Hudson said.

Hudson backed the asset and said the starch unit was a great business and Barloworld was fortunate to be buying such a valuable asset.

“However, the rationale for the sale remains unchanged – it will help us to continue meeting our debt reduction targets. Tongaat is a high-potential business with a significant asset base, and this decision will ensure that our focus remains on bedding down the turnaround of our organisation,” he said.

Tongaat has been disposing some of its assets in an effort to reduce its huge debt. In June the group also announced the sale of Tambankulu Estates to eSwatini’s Public Service Pensions Fund for R375 million in a share purchase agreement, with the proceeds earmarked to reduce its R13bn debt.

Tongaat’s target is to reduce its debt levels by R8.1bn by March 2021.

Barloworld said it was pleased that the starch business had shown resilience in the face of the economic challenges posed by the Covid-19 pandemic.

“The business is a highly cash generative, relatively asset light and defensive investment with a leading market position and a strong client base of highly regarded and well established multinational companies. These characteristics have underpinned the resilience of the starch business through the current economic challenges, validating Barloworld’s stated strategy of entering into the defensive consumer foods sector and serving industrial customers as a long term strategic pivot of its portfolio,” Barloworld said.

Barloworld also said it believed that the starch business would continue to show positive momentum into the financial year-end after the government moved the country to level 1 of the lockdown on Monday.

Source: https://www.news24.com/fin24/companies/agribusiness/sugar-producer-tongaats-shares-soar-after-impasse-on-sale-of-starch-business-ends-20200922

September 08^th 2020

“Project WaltrAut” — Construction of new roller drying plant is on schedule.

In the past few months, a lot has happened at the Emsland Group’s headquarters in Emlichheim. The construction of the new roller drying plant with autoclave (nicknamed “WaltrAut” for the German Walzentrocknungsanlage mit Autoklav) is progressing rapidly. In addition to necessary excavation and drainage work and the demolition of warehouses, recent weeks have seen the pile foundations successfully set in place.

Because of the peaty subsoil, 150 piles had to be driven up to 20 meters into the ground for WaltrAut’s foundation. On top of that, transformer stations were also installed. The base plate of the plant has been laid and the first walls have been built. Despite the coronavirus epidemic and delivery delays from various suppliers, intensive rescheduling made it possible for the building to be completed shortly after the turn of the year.

Furthermore, the construction of the plant on the company premises has also brought plenty of other tasks with it. Hundreds of tons of steel have to be installed in pipe bridges, which WaltrAut will integrate into the production processes. As part of this huge investment project, large parts of the infrastructure are being overhauled and substantial preparatory work is already being carried out for other major projects to come. “The expertise involved in building this department is being provided by the Emsland Group’s own employees,” explains Florian Schmidt-Hickmann, Process Engineering Project Manager at the Emsland Group.

With all that’s happening, the “skyline” in Emlichheim is growing. The building has a total floor area of about 750 m² and reaches a height of over 31 meters. The integrated stair tower made of reinforced concrete reaches a height of almost 34 meters.
WaltrAut, an investment of over 33.9 million euros, is a new drying plant in which potato and pea starch is physically and chemically modified and dried in pressure reactors to meet the highest demands in technical applications. The extensive product range produced here is used in the surfactant and textile industry as well as in many construction and adhesive industry sectors.

After completion, the most modern equipment and machines will be installed in the new building and assembled into a complete plant. Commissioning is planned for summer 2021.

Source: https://www.emsland-group.de/news/2020

September 07^th 2020

Emsland Group offers new waxy potato starch solution.

EMWAXY® is based on high amylopectin potatoes, containing more than 99% amylopectin, resulting in high quality end products. This natural potato variety is being cultivated through traditional, non-GMO breeding techniques. EMWAXY® is a new commercial available amylopectin potato starch giving improved performance to final products at our customers.

Being specialized in the production, application and supply of vegetable ingredients, the Emsland Group is able to promote constant growth and demand for healthy and genuine ingredients. In close cooperation with their partners, the Emsland Group has now developed high amylopectin potatoes EMWAXY® product range.

By means of contract farming, the Emwaxy potatoes are exclusively grown for the Emsland Group. Therefor the potato meets all the quality requirements of the company. Within the Emsland Group, all products manufactured at all sites are plant based, non GMO, Kosher and Halal.
The EMWAXY® range fits seamlessly with the current product portfolio of the Emsland Group.

The cultivation of this new potato variety is a clear sign that raw material manufacturers still have the ability to truly innovate in the market place. With the introduction of EMWAXY® potato starch, the Emsland Group presents a waxy potato starch, which has an amylopectin content of more than 99%.

Heidrun Lambers, Head of Food Application Technology at the Emsland Group explains “EMWAXY® can provide high transparency, new textures, high viscosity, physical shelf life extension as well as smooth and glossy appealing products”.

In food applications the use of EMWAXY® has next features:
• High viscosity
• Clarity, smooth and glossy appearance
• Clean flavour and bland taste
• Excellent creamy mouthfeel
• New textures, resulting high expanded crispy snack products
• Optimized process possibilities. Lower gelatinization temperature, fast hydration, quicker cooking times and lower energy input in comparison with other starches can be the result.

EMWAXY® is high valuable with a lot of benefits in food applications and offers a good start to create new innovative appealing products. These unique material characteristics of EMWAXY® serves todays trends e.g. easy handling, natural, lower dosage possibilities, non-GMO, kosher & halal, gluten and allergen free as well as clean label opportunities.

Source: https://www.emsland-group.de/news/2020

September 01^st 2020

German personal care major has developed a hair styling blend with saccharose and starch replacing synthetic polymers.

Writing in its international patent, Henkel said it had developed the natural blend using saccharose, hydroxypropyl methylcellulose and carboxymethyl starch. It said the blend could be used to manufacture hair styling gels, foams, mousse, waxes, lotions or clays.

Hair styling gels traditionally contained synthetic polymers – cationic, anionic, nonionic and amphoteric – and/or waxes; the former of which Henkel said were conventionally sourced from fossil substances like crude oil. It therefore remained desirable to design products made from “renewable raw materials with the least possible use of energy”, the personal care major wrote in the patent filing.

“A quantity reduction or even an exchange of said fully synthetic polymers can, however, only be carried out if the substitute polymers produce the properties desired for the intended use and give the keratin-containing fibres a sufficient, stable hold.”

Henkel said its natural blend – made up of 1-5 wt% saccharose, 3-7 wt% hydroxypropyl methylcellulose and 0-3 wt% carboxymethyl starch, with a water content of 60-90 wt% – showed a strong performance, with key hair styling qualities maintained.

“Surprisingly, it has been found that, contrary to expectation, no negative aspects such as plaque formation have been found (…) Other commonly required properties of cosmetic agents for the temporary shaping of keratin fibres, such as long-term hold and low tackiness, remained.”

“…The agents according to the invention have outstanding styling properties that are in no way inferior to or even exceed conventional agents based on fully synthetic polymers,” Henkel wrote.

Positive effects on the hairstyle hold and good application could be achieved if the saccharose (sucrose), hydroxypropylmethyl cellulose and carboxymethyl starch content were kept “within narrower quantity ranges”, it said.

Henkel said it would also be important to incorporate a vegetable oil like wheat germ, jojoba or coconut oil to “give the hair a silky sheen and make the hair more resilient”. The oil component had to be included at 0.05-1 wt%. Vitamins, perfumes and preservatives could also be added.

In addition to the ingredients outlined above, Henkel said it was also possible to work with chemically modified biopolymers for setting agents. Chitosan, for example – a biopolymer obtained from shrimp shell – could be incorporated into the blend as a useful “cheap raw material” that was “available in large quantities”.

“…As already mentioned, the provision of agents based on renewable raw materials is an advantage of the present invention. It is therefore preferred to incorporate only those ingredients into the agents according to the invention which meet these criteria. If necessary, the use of synthetic preservatives may be indicated for legal reasons,” Henkel said.

WIPO Internatinoal Patent No. WO/2020/164769
Published on: August 20, 2020. Filed on: November 11, 2019.
Title: “Natural hair styling gel”
Inventor: Henkel – N. Koomann

Source: https://www.cosmeticsdesign-europe.com/Article/2020/09/01/Henkel-patents-natural-hair-styling-formulation-with-saccharose-and-starch