At MicroLub, we understand that the pleasure of eating and the performance of personal care products begins with molecular friction. Our technology is rooted in the study of how surfaces interact at the molecular level to create the sensory experiences we perceive as creaminess, smoothness, and indulgence.
When we eat, molecules interact with our tongues and the inside of our mouths. This interaction – molecular friction – generates the sensory signals our brains interpret as texture and mouthfeel. High friction creates unpalatable, sticky sensations. Low friction creates the creamy, rich experience associated with fats and oils.
The same principles apply to personal care products, where friction determines how creams and lotions feel on the skin.
The challenge in reformulation? Removing fat or adding protein dramatically increases friction, undermining mouthfeel and consumer acceptance.
MicroLub’s proprietary technology creates biolubricants that reduce molecular friction to the level of full-fat emulsions – but without the addition of a single drop of fat or oil.
Precision is critical. Too much polysaccharide coating, and the molecule behaves like a polysaccharide. Too little, and it behaves like a protein – resulting in the astringency and grittiness we’re trying to avoid. Getting the ratio right, with the specific architecture required, is the secret behind what makes our technology work.
Our technology reduces molecular friction by two full orders of magnitude compared to water, and one full order of magnitude compared to existing, best-in-class fat replacers. This brings friction down to the level of full-fat emulsions – which is why products made with our technology solutions match the sensory experience of the originals.
Because our technology works with a wide range of commonly-used proteins and polysaccharides, we can create application-specific solutions tailored to your needs.
The choice of protein and polysaccharide depends on multiple factors:
This flexibility is why we’re an ingredient technology solutions provider, designing bespoke formulations for specific formulation challenges.
As a spinout from the University of Leeds’ Sarkar Lab, MicroLub translates years of peer-reviewed research and proprietary expertise into practical solutions. We work with partners across the food and personal care industries to deliver innovation backed by rigorous science.
