Stretching properties of xanthan and hydroxypropyl guar in aqueous solutions and in cosmetic emulsions.

Filament stretchability of xanthan gum (XG) and hydroxypropyl guar (HPG) was investigated in aqueous solutions (0.125, 0.25, 0.5, 1, 1.2 and 1.5% w/w) and in O/W emulsions using a texture analyzer. Additionally, rheological characterizations were carried out on the systems and shear and oscillation parameters were used to interpret stretching properties. XG solutions exhibited a solid-like behavior with rheological parameters much higher than for HPG one whatever the concentration. Filament stretching values of XG solutions were superior to HPG for concentration below 1% w/w and then became comparable for higher concentrations. No meaningful relationship was found between rheological and stretching values. Synergy was observed for all XG/HPG mixtures at 0.125, 0.25 and 0.5% influencing both the rheological and the filament stretching values. The 25/75 XG/HPG ratio showed the maximum synergistic effect at all concentrations while the filament stretchability was enhanced in a wider range of ratios. XG and HPG did not present the same behavior in emulsions. No clear synergistic effect was observed and XG markedly influenced the emulsion filament stretching.

[1]  I. Capron,et al.  About the native and renatured conformation of xanthan exopolysaccharide , 1997 .

[2]  R. Chandrasekaran,et al.  Molecular modeling of xanthan: Galactomannan interactions , 1997 .

[3]  C. Cametti,et al.  Rheological properties of guar and its methyl, hydroxypropyl and hydroxypropyl-methyl derivatives in semidilute and concentrated aqueous solutions , 2010 .

[4]  Laura Gilbert,et al.  Predicting sensory texture properties of cosmetic emulsions by physical measurements , 2013 .

[5]  S. Alavi,et al.  Influence of mixing temperature on xanthan conformation and interaction of xanthan¿guar gum in dilute aqueous solutions , 2006 .

[6]  J. Doublier,et al.  Viscoelastic properties of xanthangalactomannan mixtures: comparison of guar gum with locust bean gum , 1997 .

[7]  D. Fessas,et al.  Xanthan and glucomannan mixtures: synergistic interactions and gelation. , 2002, Biomacromolecules.

[8]  A. Califano,et al.  Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixtures , 2008 .

[9]  W. Reed,et al.  Conformations and flexibility of native and re-natured xanthan in aqueous solutions. , 1996, International journal of biological macromolecules.

[10]  B. Jiang,et al.  Selective oxidation and determination of the substitution pattern of hydroxypropyl guar gum , 2010 .

[11]  N. Cheetham,et al.  Gel-permeation and optical rotation studies on xanthan-galactomannan interactions , 1989 .

[12]  K. Ahn,et al.  Large amplitude oscillatory shear as a way to classify the complex fluids , 2002 .

[13]  Yijian Chen,et al.  The comparison of rheological properties of aqueous welan gum and xanthan gum solutions. , 2013, Carbohydrate polymers.

[14]  S. Faria,et al.  Characterization of xanthan gum produced from sugar cane broth , 2011 .

[15]  A. Junghans,et al.  Impact of xanthan gum, sucrose and fructose on the viscoelastic properties of agarose hydrogels , 2012 .

[16]  Vincent Loisel,et al.  Stretching properties of xanthan, carob, modified guar and celluloses in cosmetic emulsions. , 2013, Carbohydrate polymers.

[17]  Jiucun Chen,et al.  Synthesis and characterization of carboxymethyl guar gum and rheological properties of its solutions , 2012 .

[18]  Harjinder Singh,et al.  Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions , 2001 .

[19]  N. Willenbacher,et al.  Extensional rheology of concentrated emulsions as probed by capillary breakup elongational rheometry (CaBER) , 2010 .

[20]  S. Pricl,et al.  Flow properties of hydroxypropyl guar gum and its long-chain hydrophobic derivatives , 1995 .

[21]  Jianshe Chen,et al.  Filament stretchability of biopolymer fluids and controlling factors. , 2009 .

[22]  M. Miles,et al.  X-Ray fibre-diffraction studies of synergistic, binary polysaccharide gels , 1987 .

[23]  Jianshe Chen,et al.  Study of the shear and extensional rheology of casein, waxy maize starch and their mixtures , 2007 .

[24]  P. Williams,et al.  Control of the properties of xanthan/glucomannan mixed gels by varying xanthan fine structure. , 2013, Carbohydrate polymers.

[25]  S. Derkach.  Rheology of emulsions. , 2009, Advances in colloid and interface science.

[26]  J. Odell,et al.  Polyelectrolyte behaviour of dilute xanthan solutions - salt effects on extensional rheology , 1996 .

[27]  M. Tako,et al.  Synergistic interaction between xanthan and guar gum , 1985 .

[28]  M. Grisel,et al.  Flavour release study as a way to explain xanthan–galactomannan interactions , 2007 .

[29]  Piotr Tomasz Mitkowski,et al.  Extensional viscosity of o/w emulsion stabilized by polysaccharides measured on the opposed-nozzle device , 2013 .

[30]  Cristina M. R. Rocha,et al.  Rheological characterization of κ-carrageenan/galactomannan and xanthan/galactomannan gels: Comparison of galactomannans from non-traditional sources with conventional galactomannans , 2011 .