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browning of creams - oxidation issue?
Hi, could anyone advise what to do to creams that goes browner over time? I read the thread about vanilla. I also have just a few drops of vanilla in the cream. Could that be the issue? I use vitamin E, green tea extract, CoQ10, Ascorbyl palmitate etc as antioxidant, but maybe not enough?
Would be very grateful for any input! Rosa -
11 Replies
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rosa, Green tea extract could also be a problem of the browning
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Thanks..so you are saying that the actual green tea extract could be the problem per se?
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Any way to prevent that, other than excluding it from recipe?
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I’m pretty sure it could be….
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What with similar properties could be used instead? Any idea? Really happy to get help!
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How about wine polyphenols?
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I do agree with DavidW from another theme to seek some substitute for Vanilla. Unfortunately it only helps in real. What about the Green tea extract - I guess it doesn’t bring anything either to your fromula or to the skin. Marketing likes to use it the most. Again, unfortunately, that’s a reality…..
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rosa, what kind of properties are you looking for?
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I thought it was a good antioxidant, so that’s why I add it. Maybe it is just a marketing issue? Would red wine polyphenols be good - a substitute?
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They could be, but I guess you should try the formulations with those polyphenols and estimate your trials. I know they are pretty expensive though. Do you wish to use antioxdation properties for your product or to your skin?
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I suppose both!
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