Vegetable guar gum

A thickener of plant origin, guar gum makes it easy to make gels based on water or hydrosols. It is also recommended for texturizing and therefore stabilizing emulsions (creams, milks, balms, etc.). It gives your preparations a soft and smooth texture.
For whom: all skin types and more particularly normal, combination or oily skin
For what: emulsions (creams, milks, balms), gels and lotionswatery

PROPERTIES AND BENEFITS OF GUAR GUM

• Gelling and thickening of aqueous phases: obtaining gels with a soft and smooth texture but more opaque than the gels obtained with xanthan gum
• Stability over a wide pH range
• Increases the stability of emulsions: at a dosage of 1-2%
• Compatible with grapefruit seed extract as a preservative: unlike xanthan gum