In the cosmetic industry, achieving a smooth, stable, and homogeneous product is essential for ensuring quality and performance. One of the key technologies that enable this is the rotor-stator disperser. These high-shear devices play a crucial role in breaking down agglomerates and fully dispersing ingredients, resulting in a refined texture and improved stability of emulsions.
Xanthan gum is a key ingredient in many cosmetic creams; it is a natural polysaccharide widely used for its thickening and stabilizing properties. As an effective rheological modifier, xanthan gum enhances the texture and stability of emulsions. However, it presents a significant challenge during the formulation process due to its high tendency to form agglomerates when added to water.
It is typically used at concentrations of up to 3% when it is the sole gelling agent, or at lower concentrations in combination with other thickeners. As viscosity increases, dispersion becomes more difficult, and inadequate hydration can lead to variations in the final product's consistency. Ensuring the complete and uniform dispersion of xanthan gum is therefore a critical step in the production of cosmetic creams.
Conventional mixing methods often fail to provide the necessary shear force to effectively disperse xanthan gum, leading to the formation of lumps and inconsistent texture.
To overcome these challenges, specialized high-shear dispersers are employed.
➡️THIS APPLICATION NOTE⬅️ explores how the OV 625 Digital delivers outstanding results in minimal time, preventing phase agglomeration, reducing power consumption and environmental noise, all while ensuring high product quality, repeatability, and ease of use.