Caesalpinia spinosa gum is a vegetal polysaccharide obtained by grinding the endosperm of\nCaesalpinia spinosa seeds. It is commonly used as a rheology modifier in food industry. Its rheological\nbehavior, compatibility with common cosmetic ingredients, and application as a thickener in\ndifferent types of cosmetic formulations were investigated in this article. At low concentrations\n(0.1-0.2%) the behavior is Newtonian; at higher percentages (0.5-2.0%) it is pseudoplastic without\nthixotropy. The gum was tested in combination with salts, chelating agents, humectants, thickeners,\npigments, nano UV filters, surfactants, conditioners, and ethanol, as well as in acidic/alkaline\nconditions. The wide compatibility and the interesting sensory profile, even in association with other\nthickeners, make the Caesalpinia spinosa gum a very promising ingredient for the thickening of various\ncosmetic products.
Loading....