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Marshmallow Root Extract- Changes in Color and Smell
Hi,
I recently made a cold infusion of marshmallow root in distilled water and preserved it with 1.5% Gluconolactone and Sodium Benzoate. I have noticed over a few days that the color seems to be darker and the smell of it has changed a bit. Even though it was preserved, could it be going bad? When I first made the infusion, I let it ‘brew’ overnight and the texture never seemed to get very thick. In extracting the mucilage should the liquid become somewhat thick? Did I do something wrong? I used a 1:32 ratio of marshmallow root to distilled water and then added the preservative after straining.Thank you in advance for any tips or insight that you can provide.
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3 Replies
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Why not buy a commercially available, standardized and properly preserved Marshmallow Extract? At some point you could be asked by a client to provide TDS’s and MSDS’s on all your materials and at that time you would have no choice but to buy a standardized extract. Hence, if you are selling, don’t make your own raw materials.
Here is even a retail source; http://www.formulatorsampleshop.com/FSS-Marshmallow-Extract-p/fss16693.htm
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Thank you for the advice and the link. It makes a lot of sense to use a pre-made extract. I feel a little foolish for not thinking about searching for it.
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Not a problem. I see this well meaning exercise time after time. “I want to make an extract from a flower in my backyard and sell my line to X retailer.” Well X Retailer will ask for raw material documentation which is pricey. In the end, making the extract would distract you from the overall Formulation. Sometimes it isn’t all about the pieces, but the end result.
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