Tamarind seed polysaccharide (TSP) is a xyloglucan of vegetable origin,\nrecently proposed for the cosmetic and pharmaceutical market as a ââ?¬Å?greenââ?¬Â alternative to\nhyaluronic acid. In this study, TSP water dispersions, at different concentrations, were\ncharacterized by means of rheological measurements, both in continuous and oscillatory\nflow conditions. The results were compared with those of hyaluronic acid of two different\nmolecular weights. The results pointed out the close rheological behaviors between TSP\nand hyaluronic acid with comparable molecular weight. Afterwards, the structural features\nof binary and ternary polysaccharide associations prepared with TSP, hyaluronic acid (very\nhigh MW) and dehydropolysaccharide gum, a modified xanthan gum, with high stabilizing\nproperties, were investigated. The rheological properties were significantly affected by the\npolysaccharide ratios in the mixture, suggesting that the combination of TSP with other\npolymers can lead to a modulation of the texture and functional properties of cosmetics.
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