The influence of selected thickeners on the textural properties of oil-in-water emulsions

Abstract

Introduction. Texture profile analysis, as the most popular method of texture analysis today, is used for relating the mechanical characteristics of the samples to their sensory characteristics. Thickeners have an important influence on the mechanical properties of semi-solid products, and thus on the physical stability of creams. Choosing the right one often requires more skill than knowledge. Aims. The aim of this study was to evaluate the influence of thickeners-natural (xanthan gum) as well as naturally modified polymers (hydroxyethylcellulose, c) at the concentration of 1% w/w on the textural properties of oil-in-water emulsions. Results and Discussion. The following parameters of the tested emulsions were determined: adhesiveness, cohesiveness, and hardness. All tested creams reached higher adhesiveness values at the end of the study compared to the originally measured values. However, the presence of thickeners did not increase the stickiness of the formulations since the adhesiveness of the tested samples did not differ much compared to the control sample. Almost similar values of cohesiveness were measured for all samples compared to the initial values. The values of hardness showed that the deformation after two compression cycles did not disrupt the structure and that all preparations were of similar spreadability. Conclusion. The results obtained by texture analysis could be used in the formulation of a cosmetic product with predefined sensory characteristics. Also, they could help in finding an adequate combination and concentration of thickeners for their application in the formulation. Further research should be directed towards the application of more different thickeners and different ranges of their concentrations in the formulation.

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