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Food preservatives for Cosmetics
Hello all.
I’ve been working on a cleansing formulation using coco glucoside(0.4%)
Humectants ( Propylene Glycol and Glycerol)
Aqua.
Ph is between 3-4.We want to use food preservatives.
Would a blend of benzyl alcohol+sodium benzoate + sodium salt of dehydroacetic acid work well for a shelf life of 1+ years?What should be an ideal ratio in the blend?
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8 Replies
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You can try it. Some people have successfully used preservative systems like that. Of course, it also depends on what else is in your formula.
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Hello Perry.
Here’s the formulation:
Coco glucoside 0.4g/100g
Glycerol 4g/100g
Propylene glycol 1g/100g
Lactic acid to keep the pH between 3-4
Aqua : rest.should I be sure that benzyl alcohol+ sodium benzoate + sodium salt of dehydroacetic acid would work because time is against my Side..
Also any source to know what blend would be the best with absolute certainty?
Thanks! -
! % Geoguard ultra a blend of benzoic acid and gluconolactone
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Devansh7 said:Also any source to know what blend would be the best with absolute certainty?
I highly doubt anyone will tell you that, because no one has made your product.
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Any idea where this product is going to be used, I mean area of use on the body.
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Preserved foods are typically labelled with an expiration date which, depending on packaging (hot fill in sealed jars, canned, or pasteurised), may well be longer than 1 year with that low pH (there’s a huge difference between pH 3 and 4!) and your preservative blend. And then the label reads: Store in fridge after opening and consume within a few days…What’s also required if you intend keeping it microbiologically clean for a long time during which consumers put their dirty fingers in it every day is a low water activity. 5% polyols won’t suffice.Read recommendations for food preservation. -
@Chemist77
The area of use would be topic. On female genitalia.
Also, a blend of (glycerol + propylene glycol) (4g:1g in 100ml) solution would be good enough as a humectant? -
In food what I generally see is a combination of KSorb/NaBenzoate along with other factors like low water activity, low pH (in ketch and sauses), high sugar content, etc. Again I believe the PET should be done no matter what the area of use is, more so in this case as it is an intimate care product.
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