Structures formed by rhamnolipids in the presence of polysaccharides.

Rheology modifiers are used to alter the viscosity of products in order to change their flow. In order to make more sustainable products, the traditionally used oil-derived polymers used to alter rheology can be replaced by polysaccharides. For the role of polysaccharides in formulation to be optimised, interactions between them and other formulation ingredients must be analysed, and factors such as natural structural variation must taken into account in such analysis. The aim of this study is to investigate the structures formed between the polysaccharide, xanthan gum, at different acetate/pyruvate ratios and rhamnolipids - a bio-derived, sustainable surfactant. Elucidating the interactions between these ingredients will allow the optimisation of their use in formulations for home and personal care products.