The primary aim of the current paper is to provide insights into rheology techniques that, when combined with a good understanding of polymer chemistry, can help formulators adopt a more effective and science-based approach to product development, particularly in regard to rheology modifiers.

The article focuses on the connection between complex polymer properties and practical parameters investigated through easy-to-use rheometric techniques.

The simplified approach herein presented streamlines what is typically a complex and time-consuming process and enhances the understanding of the mechanisms at the core of product thickening and structuring, enabling formulators to use rheology modifiers at lower, more effective concentrations tailored to specific product needs, rather than relying on more basic viscometry data provided on standard technical documentation.

In this study, four commercially available polymers with the INCI name Acrylates/Beheneth-25 Methacrylate Copolymer will undergo various rheometric techniques to determine parameters such as the Critical Overlapping Concentration (C*), Entanglement Concentration (Ce), the Second Overlapping Concentration (C**), and the Critical Gelation Concentration (CG). A strong correlation between the Storage Modulus (G’) and C** will also be shown, allowing for easier extrapolation of this challenging parameter through quick oscillatory-state rheometry. 

For instance, C** can guide formulators in managing viscosity and texture, and knowing CG helps achieve performance while minimizing unwanted viscosity build-up.

These parameters are particularly relevant when formulating products with unusual textures, for example shape-memory creams, gel-to-mist toners, oil-in-serum fluid suspensions, high SPF sprays, etc.

This approach can be applied to all polymers regardless of their chemistry, including natural gums, other than structural ingredients like emulsifiers, thus enabling formulators to go from the mere INCI name to the full identity of the ingredient in question.