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. 2024 Jul 22;16(14):2091. doi: 10.3390/polym16142091

Figure 9.

Figure 9

(A) Comparison of a commercial butter against commercial γ-PGA (with molecular weights of 1100 kDa, 440 kDa, and 10 kDa) creams formulated with 100% steric acid as per Table 1 (B) Comparison of more commercial butters/hydrating creams against commercial γ-PGA (with molecular weights of 1100 kDa, 440 kDa, and 10 kDa) creams formulated with 100% steric acid as per Table 1. (C) Comparison of commercial butters/hydrating cream against a γ-PGA cream formulated with 100% extra virgin olive oil as per Table 1. (D) Comparison of commercial butters/hydrating cream against a γ-PGA cream formulated with 50:50 extra virgin olive oil/steric acid as per Table 1. Data represent the average of triplicate measurements. Error bars summarise the standard deviation of the formulations.