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MORPHO, proven in cosmetics for stable nanoemulsions, uses microfluidics to innovate texture and stability, offering potential for enhancing processed cheese formulations
About
MORPHO is an innovative and patented technology for creating nano-emulsions using microfluidics and microreactors. KLEARIA has established an exclusive partnership with one of France's leading contract manufacturers, driving advancements in nano-emulsion-based products for top luxury brands in cosmetics and perfumery. This collaboration highlights our commitment to pioneering formulation technologies, enabling the creation of groundbreaking products that enhance sensory experiences and product performance. Leveraging our proprietary microfluidics technology, we deliver unparalleled texture and stability, setting new standards in the luxury market. Additionally, we have initiated projects in the beverage industry, focusing on developing innovative no and low alcohol products.
Key Benefits
Key Benefits of KLEARIA’s MORPHO Technology:
- Emulsion Stability: MORPHO leverages microfluidics to produce stable, uniform nano-emulsions, enabling improved stabilization of cheese formulations with high fat and moisture—even with reduced phosphate salts.
- Adaptability: MORPHO can modify texture and sensory properties without changing the product’s composition, ideal for tailoring stability and mouthfeel to precise specifications.
- Sensory Quality: The process preserves heat-sensitive ingredients, maintaining authentic flavors. Nano-emulsions also enhance taste intensity compared to traditional micro-emulsions.
- Scalability: Microfluidic technology is naturally scalable, meeting industrial demands. Equipment for batch production up to 1 ton is currently in development.
Applications
KLEARIA's MORPHO technology leverages microfluidics to produce stable, homogeneous, and highly controlled nano-emulsions, offering remarkable potential across various industrial sectors.
Currently, MORPHO is extensively utilized in cosmetics and perfumery, where it enhances texture, stability, and the delivery of active ingredients while preserving their sensory integrity.
Building on this success, Klearia is now directing this technology towards the food and beverage sector, particularly for the formulation of innovative food products such as dairy items. With MORPHO, it is possible to improve texture, stability, and sensory quality while reducing the use of additives or technical ingredients.
This advancement paves the way for more natural, healthier, and higher-performing formulations, meeting the growing consumer demands for quality and sustainability. Additionally, the potential markets for MORPHO technology extend to pharmaceuticals, where it can enhance drug delivery systems, and to inks, where it can improve the stability and quality of printing inks. Other potential sectors include agrochemicals for better pesticide formulations and nutraceuticals for enhanced bioavailability of health supplements.