Home Cosmetic Science Talk Formulating Xanthan gum in W/O?

  • Xanthan gum in W/O?

    Posted by samabadi on January 21, 2022 at 11:48 am

    What are your opinions on gelling the internal phase of a W/O emulsion? With xanthan gum, for example. Does it add stability, thicken, and improve spreadability? Or would it cause instability?

    samabadi replied 2 years, 4 months ago 2 Members · 2 Replies
  • 2 Replies
  • Paprik

    January 23, 2022 at 6:11 pm

    Instability. In W/O emulsion you need to stabilise the water there, therefore you need oil compatible rheology modifier, so it prevents the water droplets from traveling and clumping together. 

  • samabadi

    January 25, 2022 at 9:02 am

    Thank you!

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