Grabs onto metal ions in water that would destabilize the formula. Keeps your product from going bad or changing color.
Absorbs Excess Oil
Removes Metal Ions
Fights Bacteria
Reduces Inflammation
Binds metal ions
Traditional Use
Discovered in 1891 by French chemist Antoine Villiers as a byproduct of starch fermentation. Developed in the mid-20th century as an encapsulation agent in cosmetics to stabilize and deliver active ingredients more effectively than natural carriers.