Clouding and Clumping of Hair Wheat Protein with Thickeners
คำถาม
Hello, I would like to inquire about the clouding and clumping of Hair Wheat Protein (Hydroxypropyltrimonium Hydrolyzed Wheat Protein).
Initially, I mixed it into a clear shampoo formula using a base containing Xanthan Gum (clear grade), CMC, and Guargum. It was compatible, showing no clouding or clumping.
However, when testing it in a treatment base also containing Xanthan Gum (clear grade), CMC, and Guargum, it turned white and cloudy and clumped.
I then tested mixing it directly with the base containing Xanthan Gum (clear grade), CMC, and Guargum, and the result was also white cloudiness and clumping.
Could you please explain what type of substances Hair Wheat Protein reacts with to cause this white cloudiness and clumping? Also, could you please explain why it was compatible when mixed with the shampoo base containing the aforementioned ingredients?
Thank you in advance, and many thanks to the R&D team.
คำตอบ
Subject: Inquiry about Hair Wheat Protein
Hello,
Thank you for your inquiry regarding the clouding and clumping observed with Hair Wheat Protein (Hydroxypropyltrimonium Hydrolyzed Wheat Protein).
Based on your observations, the issue likely stems from the interaction between the Hair Wheat Protein and the thickeners you are using (Xanthan Gum, CMC, Guargum).
- Nature of the ingredients:
- Hair Wheat Protein (Hydroxypropyltrimonium Hydrolyzed Wheat Protein) is a cationic ingredient.
- Xanthan Gum, CMC (Carboxymethyl Cellulose), and typical Guargum are anionic or nonionic polysaccharides. CMC and Xanthan Gum are anionic.
- The reaction: Cationic ingredients can interact with anionic ingredients, especially polymers, leading to the formation of insoluble complexes or precipitates. This interaction is what causes the cloudiness and clumping you observed when mixing the protein directly with the base containing these gums.
- Why it works in shampoo: Shampoo bases contain surfactants, which are molecules that reduce surface tension and help mix oil and water. Many common surfactants used in clear shampoos are anionic (e.g., sulfates). These surfactants can interact with the cationic protein or the anionic gums, effectively preventing or minimizing the strong interaction between the protein and the gums. The surfactants act as compatibilizers in the system, allowing the ingredients to remain dispersed and clear. In a treatment base without these surfactants, this shielding effect is absent, allowing the cationic-anionic interaction to occur freely, resulting in precipitation.
In summary, the clouding and clumping are likely due to the electrostatic attraction and interaction between the positively charged Hair Wheat Protein and the negatively charged (anionic) thickeners like Xanthan Gum and CMC, which is not mitigated in the treatment base as it is in the surfactant-rich shampoo base.
We hope this explanation is helpful. Thank you for contacting the R&D team.
