A short version of the question: What happens if I add too much chelating agent into my formula?
A longer version of the question: After listening to last Q&A with Mark I was happy it was confirmed I should be always adding chelating agent into my formulas to help with preservation etc. (except for the formulas where not suitable).
Most of the chelating agents are recommended at around 0.1%.
What would happened if I would add more? Let’s say 0.5%? Would it effect stability? Would it had reverse effect and instead of helping, it would harm my formula?
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