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Do I need to use a chelator?
The calcium content of our local water supply is 5.45 ppm (mg/L). The magnesium is 0.87 ppm (mg/L).
Do I REALLY need to use disodium EDTA with such soft water for formulating lotions, creams, shampoo?
The USGS states 0-60 ppm calcium is soft. So, it looks like my tap water is super duper soft. ?
Thanks for your responses.
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7 Replies
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And the other metals? Iron for instance?
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Calcium is 5.45 mg/L
Magnesium is 0.87 mg/L
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Chelators are not used simply for hard water. They are also used to help improve the performance of your preservative system. There is no good reason not to use one.
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Agreed with Perry. It’s used in such small quantities anyways, might as well just add to the water.
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Ah! I thought chelators are only to bind up minerals that bacteria use in their metabolic pathways. I can only order disodium EDTA from a place in WA state, and I’m in Canada, so…anytime I can avoid the expense of international ordering is “a good thing” (as Martha Stewart was fond of saying, apparently).
Merci buckets for your responses.
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The chelators actually interact with the microbe’s cell membrane and disrupt it which weakens the microbe and makes it more prone to being killed by the preservative.
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Rock on chelators AND Perry! ?
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