PVP/VA 64 liquid

NM –Carbomer EZ-2 NM-Carbomer EZ-2 is a crosslinked polyacrylic acid polymer powder. It is a highly efficient, self-wetting rheology modifier designed to impart thickening, stabilizing, and suspension properties to a wide range of home care and institutional products.

Carbomer Homopolymer Type B  Including NM-Carbomer 934P, NM-Carbomer974P And meets the current edition of the following monographs: United States Pharmacopeia/National Formulary (USP/NF) monograph for Carbomer Homopolymer Type B European Pharmacopeia (Ph. Eur.) monograph for Carbomers China Pharmacopeia (ChP) monograph for Carbomer Homopolymer Type B Japanese Pharmaceutical Excipients (JPE) Monograph for Carboxyvinyl Polymer General Product Characteristics Appearance: White, fluffy powder Odor: Slightly acetic  

NM–EM 305 INCI Name: Acrylic acid (ester)/ammonium methacrylate copolymer &C13-14 Isoparaffin NM-EM 305 isthe first multifunctional and liquid polymer in cosmetics produced by inverse emulsion polymerization. Pre-neutralized and effective over a wide pH range, NM-EM305 has revolutionized formulation habits. It is not only a thickening agent, but also an excellent   stabilizer and texturizing agent. These properties have paved the way for new sensory Benefits.

NM-Carbomer 35 INCI Name: Acrylates/C10-30 Alkyl Acrylate Crosspolymer An innovative ethoxy-free acrylate-based polymeric emulsifier that achieves excellent lipid tolerance without addition of other traditional emulsifiers. It provides good suspending, smooth texture, and a mild , pleasant fresh sensory for emulsions in the  non-traditional emulsifier formulation designed for sensitive skin, while showing excellent performance in a low viscosity (<500 mPa·s) transparent suspension system.

Chemical Name Vinylpyrrolidone/ vinylacetate copolymers CAS # 25086-89-9 Formula (C6H9NO)n(C4H6O2)m Synonym PVP-VA Chemical Structure

Features and Benefits Outstanding thickening Suitable for surfactant system and high electrolyte rate system Excellent performance of stabilizing and suspending insoluble ingredients