Xanthan Gum
Characteristics
- INCI
- Xanthan Gum
- CAS
-
11138-66-2
This is the substance number in the Chemical Abstracts Service registry. The CAS number uniquely identifies a substance regardless of language, trade name, or synonyms.
- EC
-
234-394-2
This is the substance number in the European chemical identification system (EC number), used in European regulatory databases including ECHA/CosIng.
- Functions
- binding, emulsifying, emulsion stabilising, gel forming, skin conditioning, surfactant, viscosity controlling
Для кого подходит
Description
It's one of the most commonly used thickeners and emulsion stabilizers. If the product is too runny, a little xanthan gum will make it more gel-like. Used alone, it can make the formula sticky and it is a good team player so it is usually combined with other thickeners and so-called rheology modifiers (helper ingredients that adjust the flow and thus the feel of the formula). The typical use level of Xantha Gum is below 1%, it is usually in the 0.1-0.5% range.
Btw, Xanthan gum is all natural, a chain of sugar molecules (polysaccharide) produced from individual sugar molecules (glucose and sucrose) via fermentation. It’s approved by Ecocert and also used in the food industry (E415).
Found in products (47 458 total)
Наиболее часто встречается в продукции Nivea (248 продуктов)
