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Natural Polymers pp 219–261Cite as

Cosmetics and Personal Care Products

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Abstract

Cosmetic and personal care products are complex mixtures intended to be applied to the external parts of the human body. In the long list of ingredients are included polymers which are either natural or synthetic. This chapter presents the main natural polymers used in cosmetics which are mainly polysaccharides and proteins obtained from vegetable, animal and biotechnology origins. The use of artificial polymers is discussed through the example of cellulose derivatives which are widely used for their physicochemical properties and cosmetic benefits. Natural polymers in cosmetics play many distinct roles; they can be chosen either to improve the stability of colloidal systems, to control the rheological properties from manufacturing to end-user or to achieve the sensory expectation and efficiency of the product during application. Natural polymers are thus multifunctional ingredients used in many different commodities sometimes alone, but more often in combination with synthetic polymers as illustrated through different examples including hair care, skin care or toothpaste products. Natural polymers own a growing place in the cosmetic field and this can be attributed to the ever increasing desire for “naturality”. Their applicability in this field is further enhanced by their processibility and the multiple options possible to control properties through their chemical modifications.

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Authors and Affiliations

  1. URCOM, EA 3221, FR CNRS 3038, Université Du Havre, 25, rue Philippe Lebon CS 80540, 76058, Le Havre Cedex, France

    Géraldine Savary, Michel Grisel & Céline Picard

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  1. Géraldine Savary
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  2. Michel Grisel
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  3. Céline Picard
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Correspondence to Géraldine Savary .

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Editors and Affiliations

  1. Chemical Engineering Department, University of Lagos, Akoka, Lagos, Nigeria

    Ololade Olatunji

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Savary, G., Grisel, M., Picard, C. (2016). Cosmetics and Personal Care Products. In: Olatunji, O. (eds) Natural Polymers. Springer, Cham. https://doi.org/10.1007/978-3-319-26414-1_8

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