Xanthan gum: applications, challenges, and advantages of this asset of biotechnological origin
Ingrid F. S. P. C. Furtado, Eduardo B. Sydney, Sabrina A. Rodrigues, Alessandra C. N. Sydney
Abstract
Abstract: Cosmetic formulators have numerous thickeners at their disposal to stabilize and increase the viscosity of their formulations. Traditionally, some ingredients are the most widely used for these purposes, such as polyvinylpyrrolidone, polyvinyl alcohol, sodium carboxymethylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose, and other cellulose derivatives, as well as carbomer and acrylic acid derivatives (acrylates). As an alternative to chemical compounds, many of them of fossil origin, there are gums of natural origin, such as guar gum, Arabic gum, pectin, and alginate. There are also thickeners of mineral origin, such as aluminum and magnesium silicates, bentonite, and hectorite. However, xanthan gum stands out among all the others due to its biotechnological origin, which allows the insertion of an ingredient that in addition to causing an increase in viscosity can also bring a greater degree of sustainability to the final product. Xanthan gum is an anionic polysaccharide, with high molecular weight, industrially produced by the bacterium Xanthomonas sp. This gum forms pseudoplastic solutions, showing good flow behavior. In addition to good formulation stability, it brings good sensory characteristics, such as a pleasant and light structure to the final product. It is versatile, as it can be used in hot and cold formulations and is stable over a wide range of pH and temperature. It can be used in the formulation of toothpaste, creams, lotions, shampoos, etc. This work highlights the properties and applications of xanthan gum in the cosmetic industry, as well as a section dedicated to exposing and discussing the advantages that this asset, of biotechnological origin, brings about its competing ingredients for the final product and, consequently, for the company that uses it.
Keywords
References
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Submitted date:
11/23/2021
Accepted date:
05/03/2022
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