Synthesis and characterization of micro-spheres of modified xanthan gum

VEGA E, DIAZ J, VÁSQUEZ E, PIGUILLEM S, MASUELLI M.

Cordoba

Congreso; 3ª Reunión Internacional de Ciencias Farmacéuticas? (RICiFA); 2014

3ª Reunión Internacional de Ciencias Farmacéuticas? (RICiFA)

Xanthan gum is a biopolymer used as a food additive and rheology modifier, commonly employed for thickening salad dressings and for stabilizing cosmetic products. It is produced by fermentation of glucose, sucrose or lactose by the Xanthomonas campestris bacterium. One of the most remarkable properties of this biodegradable polymer is its ability to produce a large increase in the viscosity of liquids by adding a very small gum quantity, approximately 1-2%. In cosmetics, xanthan gum is used to prepare water gels; it is also used in oil-in-water emulsions to help stabilize the oil droplets against coalescence. In pharmaceutical sciences, this hydrophilic biopolymer slowly forms thick gels, which retain integrity of formulations and promotes drug release.