RHEOLOGICAL PROPERTIES OF COSMETIC GEL WITH THE XANTHAN GUM ADDITION

被引：0
|
作者：
Goik, Urszula [1 ]
Goik, Tomasz [2 ]
Grzesik, Miroslaw [1 ]
Sajecka, Dominika [1 ]
机构：
[1] Agr Univ Krakow, Fac Food Technol, Ul Balicka 122, PL-30149 Krakow, Poland
[2] Krakow Univ Technol, Fac Mech Engn, Al Jana Pawla II 37, PL-31864 Krakow, Poland
来源：
PROCEEDINGS OF THE 14TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE | 2018年
关键词：
EXTRACELLULAR POLYSACCHARIDE;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The consistency of the cosmetics is one of the most important properties taken into consideration by the consumers. Rheology modifiers which xanthan gum belongs are mainly responsible for the consistency of the cosmetic product. Rheological properties of cosmetic products are mainly responsible for functional properties and thus they affect their quality. The paper concerns studies of the rheological properties of a cosmetic gel with the xanthan gum addition. The tests were carried out immediately after preparation after one month and after 4 months storage period.
引用
收藏
页码：119 / 124
页数：6
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