42 MULTIFUNCTIONAL INGREDIENTS A Viscosity mPa⋅s


40 35 30 25 20 15 10 5


0.5 1.0 A: % GluCPX 1.5 2.0


30000 25000 20000 15000 10000 5000 0


40 35 30 25 20 15 10 5


0.5 1.0 A: % GluCPX Figure 2: Viscosity response surface (A) and predicted stability probability (B) based on Oil and GluCPX concentrations


At 15 minutes, B was introduced, and the stirring speed was raised to 2500 rpm for 15 minutes. C was added and stirring reduced to 1500 rpm. Stirring was stopped after a total of 35 minutes. Two responses were selected to evaluate the influence of GluCPX within the experimental design space. Viscosity was measured using a Brookfield viscometer at 20 rpm after one minute of mixing. Overall emulsion stability was assessed over a period of one month at both room temperature and 40°C. Stability was determined by visual observation


and expressed as a binary response (0 or 1), where 1 indicated stability (no signs of instability such as oil separation or creaming), and 0 indicated instability. To further confirm the synergetic action of


the GluCPX blend, each individual component was tested separately in the same emulsion chassis and at concentrations equivalent to their level within the complete blend. Glucomannan alone, xanthan gum alone, PG4L alone, and the combination of xanthan gum and PG4L.


Prediction of viscosity and stability based on oil and GluCPX concentrations Emulsion viscosities, with a variable quantity of oil phase and GluCPX, ranged from 4,000 to 30,000


TABLE 1: FORMULATION TABLE OF THE EMULSION FOR THE EXPERIMENTAL DESIGN WITH VARIOUS AMOUNTS OF GLUCPX AND OIL PHASE.


Phase Ingredient A1 Water Sodium benzoate1 A2 B C


Inagel Green/GluCPX2 Glycerin1


Sweet almond oil1 DUB MCT 5545 MB3 Tocopherol4 Sepicide LD5


INCI Aqua Sodium Benzoate


Glucomannan, Capric/Caprylic Triglycerides, Polyglyceryl-4-laurate & Xanthan Gum


Glycerin


Prunus amygdalus dulcis oil Caprylic/Capric Triglycerides Tocopherol


Phenoxyethanol Suppliers: 1: Cooper 2: Inabata 3: Stearinerie Dubois 4: BASF 5: Seppic


mPas. Statistical modelling showed that viscosity is primarily driven by the concentration of GluCPX, which displays a strong and highly significant positive effect. This confirms that increasing the level of GluCPX directly enhances the viscosity of the formula. In contrast, the oil phase quantity has a comparatively no influence on viscosity under the tested conditions. The projection of the model is presented in Figure 2A. The stability model confirmed that GluCPX


plays a central role in emulsion stabilization. It showed a strong and significant contribution of


GluCPX (A); while oil concentration (B) alone had no measurable effect. However, their interaction (A:B) was significant, indicating that the stabilizing capacity of GluCPX depends on the amount of dispersed oil. This interaction reflects the well-known


challenges of stabilizing very low-oil gel-creams and high-oil emulsions, both located near formulation stability limits. The augmentation introduced in step two improved the reliability of the stability threshold, highlighting a transition from low stability probabilities below 0.5%


%


qsp 0.5


0.2-2 3


5-40%


Ratio 30/70 0.5


0.5 1.5 2.0 B


Probability of stability


100 80 60 40 20 0


Xanthan Day +1


PG4 L Day +1


Gluco Day +1


Xan+PG4L Day +1


GluCPX+6 months


Figure 3: Emulsions with 20% oil phase and 1.3% GluCPX (e) or the equivalent concentration in the blend of xanthan gum (a), polyglycerol-4-laurate (b), glucomannan (c), xanthan gum and polyglycerol-4-laurate (d); a, b, c and d present creaming and phase shifting after 24 hours. Sample e, within the stability zone Figure 2B, is stable


PERSONAL CARE MAGAZINE April 2026 www.personalcaremagazine.com


B: % Oil Phase


B: % Oil Phase


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