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Open AccessArticle

A New Gelling Agent and Rheology Modifier in Cosmetics: Caesalpinia spinosa Gum

1
Rigano Laboratories Srl, 20125 Milan, Italy
2
Department of Chemical and Pharmaceutical Sciences, University of Trieste, 34127 Trieste, Italy
3
Silvateam Food Ingredients Srl, 24126 Bergamo, Italy
*
Author to whom correspondence should be addressed.
Cosmetics 2019, 6(2), 34; https://doi.org/10.3390/cosmetics6020034
Received: 17 April 2019 / Revised: 28 May 2019 / Accepted: 31 May 2019 / Published: 1 June 2019
Caesalpinia spinosa gum is a vegetal polysaccharide obtained by grinding the endosperm of Caesalpinia spinosa seeds. It is commonly used as a rheology modifier in food industry. Its rheological behavior, compatibility with common cosmetic ingredients, and application as a thickener in different types of cosmetic formulations were investigated in this article. At low concentrations (0.1–0.2%) the behavior is Newtonian; at higher percentages (0.5–2.0%) it is pseudoplastic without thixotropy. The gum was tested in combination with salts, chelating agents, humectants, thickeners, pigments, nano UV filters, surfactants, conditioners, and ethanol, as well as in acidic/alkaline conditions. The wide compatibility and the interesting sensory profile, even in association with other thickeners, make the Caesalpinia spinosa gum a very promising ingredient for the thickening of various cosmetic products. View Full-Text
Keywords: rheology modifiers; Caesalpinia spinosa gum; galactomannans; thickeners; formulation rheology modifiers; Caesalpinia spinosa gum; galactomannans; thickeners; formulation
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Rigano, L.; Deola, M.; Zaccariotto, F.; Colleoni, T.; Lionetti, N. A New Gelling Agent and Rheology Modifier in Cosmetics: Caesalpinia spinosa Gum. Cosmetics 2019, 6, 34.

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