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Property of humectant: Does this also apply to skin moisturizing?
In terms of hygroscopicity of the pure ingredient, it is shown in Fig. 5.8 that xylitol is much less hygroscopic than sorbitol. Xylitol technically has greater potential than sorbitol as a humectant ingredient or part of a humectant system because of its much lower Tg compared to sorbitol (Fig. 5.10), making it more effective at softening protein and starch matrices.
N.W.G. Young, G.R. O’Sullivan, in Food and Beverage Stability and Shelf Life, 2011This is for food industry. I find it very interesting that hygroscopy isn’t the sole rule for the efficacy of humectant.
1. Why would Tg affect humectant performance?
2. Is there any other property that would influence?
3. Is this also true of softening skin?
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4 Replies
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I am following.
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I don’t know the reasons but the only humectants that can satisfy you is lactic acid and glycerin. Others only work on paper at least for me.
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@zetein Since in bakery water availability is low and starches and proteins require water to behave in a more plastic way, that a humectant has a lower Tg is beneficial, since it will release water at a lower T. Nevertheless, I don’t think this has a practical impact in water-based cosmetics (more water available and high solubility of polyols in water phase).
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From where I stand, I’d say that Tg (glass transition temperature ~ melting point) in cosmetics would/could only have an impact in production processes of nearly to completely anhydrous phases or emulsions… and that’s exactly why I prefer xylitol over sorbitol. Does I feel or perform better in a cosmetic end-product? I don’t have the impression.
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