Tamarind seed polysaccharide (TSP) is a xyloglucan of vegetable origin, recently proposed for the cosmetic and pharmaceutical market as a “green” alternative to hyaluronic acid. In this study, TSP water dispersions, at different concentrations, were characterized by means of rheological measurements, both in continuous and oscillatory flow conditions. The results were compared with those of hyaluronic acid of two different molecular weights. The results pointed out the close rheological behaviors between TSP and hyaluronic acid with comparable molecular weight. Afterwards, the structural features of binary and ternary polysaccharide associations prepared with TSP, hyaluronic acid (very high MW) and dehydropolysaccharide gum, a modified xanthan gum, with high stabilizing properties, were investigated. The rheological properties were significantly affected by the polysaccharide ratios in the mixture, suggesting that the combination of TSP with other polymers can lead to a modulation of the texture and functional properties of cosmetics.
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