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Viscosity difference: What you prefer for viscosity
There are so many things like Nacl, carbomer , HPMC, guar gum, xanthem gum and many more. Now I want to understand the difference between viscosity that is produced by different things. As I know all the products produced viscosity is not similar, some may be inferior and some may be superior, some may long last and some heat sensitive and vice versa. Now I want to get a better understanding about this, if you have time to share your experience and knowledge . So what you prefer the products for achieving the viscosity and why??
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3 Replies
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That depends on what type of product are you making, what features other than thickening do you want from your thickener and, what type of thickener is easier for you to work with, what price and other factors.
For cleansing products i prefer NACL and xanthan gum because they are inexpensive, i have them available anyway and i have no problem in working with these too.
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Recommended literature:- ‘The Abbott Guide to Rheology’ by Steven Abbott- ‘Rheology Modifiers Handbook. Practical Use and Application’ by David B. Braun and Meyer R. RosenKey message of both: There is not ‘a viscosity’ but diverse types and diverse behaviours you may determin in a given viscous fluid. Haptics isn’t just about viscosity but rheology which is comprised of more than just viscosity (such as tackyness and elasticity). -
Abdullah said:That depends on what type of product are you making, what features other than thickening do you want from your thickener and, what type of thickener is easier for you to work with, what price and other factors.
For cleansing products i prefer NACL and xanthan gum because they are inexpensive, i have them available anyway and i have no problem in working with these too.
@Abdullah I agreed with your points but many times I have seen NaCl in ingredients of branded shampoo and other products so easy availability is not a marked point here as I think, may be NaCl is fine viscosity builder comparative to other viscosity building ingredients.
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