Home » Articles » Vol. 18 » Leveraging synergy between Guar and Xanthan gums – A modern formulation tool
Vol. 18 | Vol. 18 (1) – January / February 2023 | FORMULATION

Leveraging synergy between Guar and Xanthan gums – A modern formulation tool

by cyb2025
P. Pericu, T. Kashimura
formulation
Galactomannan
Guar gum
Peer Reviewed
personal care
rheology
synergy
Tribology
Xanthan Gum

PIERA PERICU*, TAKENORI KASHIMURA
*Corresponding author
Personal Care, Health & Biosciences, IFF, Oegstgeest, the Netherlands

ABSTRACT

Rheological properties play an important role in beauty and personal care formulations. Natural polymers have long been used as rheology, sensory, and texture modifiers. Guar gum is a natural polymer extracted from the endosperm of the Guar bean. It is commonly used as a rheology modifier in the food industry. In this article, we discuss its rheological behaviour and application as a thickener in different types of cosmetic formulations. We also investigate how the synergistic combination of Guar gum and Xanthan gum results in enhanced viscosity. The wide pH range and cationic components compatibility, together with its unique sensory profile, make the underused guar gum a very promising ingredient for the thickening of various beauty and personal-care products.

INTRODUCTION
Rheology modifiers are essential ingredients used in formulating beauty and personal care products.
They alter the rheological behaviour of a finished product to deliver technical and application benefits, including enhanced sensorial and texture properties that improve the consumer experience.

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