• Formulating

  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, 3 months ago 2 Members · 2 Replies

  • stability
  • sunscreen
• 2 Replies

• 

  Paprik

  Member

  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

  Member

  January 25, 2022 at 9:02 am

  Thank you!

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