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Ceratonia Siliqua Gum
Ceratonia Siliqua Gum - Ingredient Explanation
Ceratonia Siliqua Gum
1. Definition Ceratonia Siliqua Gum:
Ceratonia Siliqua Gum, also known as carob gum or locust bean gum, is a natural thickening agent derived from the seeds of the carob tree. It is commonly used in cosmetics as a stabilizer, emulsifier, and viscosity enhancer.2. Use:
Ceratonia Siliqua Gum is used in cosmetics to improve the texture and consistency of products such as creams, lotions, and gels. It helps to create a smooth and creamy texture while also providing a moisturizing effect on the skin. Additionally, it can help to stabilize emulsions and prevent separation of ingredients in formulations.3. Usage Ceratonia Siliqua Gum:
When using Ceratonia Siliqua Gum in cosmetics, it is important to follow the recommended usage levels provided by the manufacturer. Overuse of this ingredient can result in a thick and sticky texture, which may not be desirable in certain formulations. It is also important to properly disperse the gum in the formulation to ensure even distribution and optimal performance.Precautions: While Ceratonia Siliqua Gum is generally considered safe for use in cosmetics, individuals with sensitive skin may experience irritation or allergic reactions. It is recommended to perform a patch test before using products containing this ingredient, especially if you have a history of skin sensitivities.
4. References:
- M. P. López-Rubio, M. A. Lagaron, M. Anker, and R. Wittkowski. 2004. "Functional properties of sodium caseinate–carob germ protein conjugates obtained by Maillard reaction." Journal of Agricultural and Food Chemistry 52(18): 5793-5800.
- M. A. Lagaron, M. P. López-Rubio, and R. Wittkowski. 2006. "Interfacial and emulsifying properties of sodium caseinate–carob germ protein conjugates obtained by the Maillard reaction." Journal of Agricultural and Food Chemistry 54(5): 1729-1736.
- S. S. Anand and R. N. Tharanathan. 2005. "Chitin/chitosan: modifications and their unlimited application potential—an overview." Trends in Food Science & Technology 16(10): 521-535.
Ingredient Overview
Ingredient List
| EWG | CIR | Ingredient Name & Cosmetic Function | Notes |
|---|---|---|---|
| 1 | - | (Masking, Emollient, Viscosity Controlling, Emulsion Stabilising, Binding, Film Forming) | |