An Interesting Lession on Hydrating Gums (Free Post)

How I was even made aware of this was when I was taking the pH of gels by diluting samples. The gel and water would not mix. It was extremely confusing. Everything is water soluble. Even a mini mixer could not break up the clumps. Perplexed, I went to the internet to find an answer. Through a discussion, I found out my gum was not fully hydrated. This finding really opened my mind to started the chain reaction to learn more about gums. 

Hydrating Vs. Dispersing:
Since this post is all about hydrating gum, I thought I would make an exert on what they mean. Dispersing is actually getting it into the water phase, without clumps. This is why we pre-disperse natural gums in glycerin, add them to the oil phase, or mix with other powders.  It is all to make sure the gum is not added in too big of clumps. If it is added in clumps, then you get what is called fish eyes. Once you get them, you can not get them out, even with high shear. 
Hydrating is when the polymer is fully in contact with the water. Hydration takes time and mixing. This is why in methods you may have seen me write mix for an additional 10 minutes. This is to ensure that the gum is fully hydrated. If the gum is not fully hydrated you are not using it to its full potential. We recommend a mechanical mixer for this. Either an overhead or hand whish with one beater attachment. While dispersing and hydration can happen at the same time, dispersing is usually first and then followed by hydration. 
Other signs your gel was not fully hydrated is a viscosity change over 24 hours. You can also notice a color change; to can be slightly opaque and turn clear. If it is not fully hydrated it just means that you are not using it to its full potential. 

As I was formulating with sulfates, I experienced this again when making body washes. With a known issue of hydration, I found out that was the case again. If you have seen my formulations, I use a lot of surfactants. From my understanding, I think between the low amount of water, the actual surfactants, and the salt affect the hydration of gums. While, in all the tests I using xanthan gum which is not affected by salts. However I think the presence of salts in the water affect the hydration. 
When I was trying to make my glycolic acid body wash I was using a gum to thicken. As a lot of the other thickeners do not work in a low pH. I was taught that you want to add all available water first and then process your gelling agent. However, when I did that It seemed initially fine, but then after a day or so I noticed a layer form. Discovered, it was the gelling agent.
So in another formulation, I used my distilled water portion and processed the gum in that. I still think I could have processed it longer. Now, I just have a thinner product, but nothing has separated. The lower viscosity is weird because with 1.2% xanthan gum, I get a thick formulation. Like I mentioned earlier, this can happen the gum is not fully hydrated. 
Please note that any gum or rheology modifier needs to be processed slightly differently. 
I am going to experiment more, I do find this interesting. Have you experienced this? Let me know in the comments.