Other ingredient
Gellan Gum
A linear anionic polysaccharide produced by fermentation of Sphingomonas elodea. Composed of tetrasaccharide repeating units of glucose, glucuronic acid, and rhamnose. Used as a gelling and suspending agent in cosmetics at concentrations of 0.1–1%. The deacylated (low acyl) form produces clear, brittle gels; the high acyl form produces flexible, cloudy gels. Distinct from xanthan gum (branched, bacterial) and carrageenan (algae-derived).
viscosity-controllingfilm-formingstabilizing
Benefits
- ✓Microbial exopolysaccharide that forms a clear, firm gel at very low concentrations — more efficient thickener than xanthan gum
- ✓Produces uniquely clear, brittle gels (low acyl form) or flexible gels (high acyl form), useful in different formula textures
- ✓Excellent ion-activated gelling: forms firm gels in the presence of calcium or magnesium ions
No known watch-fors.
Compatibility
✓ Works well with
+ Xanthan Gum+ Carbomer+ Glycerin
