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Glycols for humectancy, texture enhancers, and hurdle microbe approach.
As I formulate with more skill, I have acquired a new appreciation for the ‘glycols’. I have been using propanediol as a multi functional and humectant, and butylene glycol as a co-humectant. As I have decided to add some bug food (colloidal oatmeal) to an upcoming formula, I have become more interested in adding additional hurdles to my preservation system, including maximizing what I can get from the glycols.
For the sake of what I can easily acquire, I would like to keep the conversation focused on Propanediol, Butylene Glycol, Pentylene Glycol, and Caprylyl Glycol. (Sorry, just haven’t been able to find small quantities of Hexylene Glycol from a re-packer in the US.)1) As far as humectant properties….are some of these better than others, or can they be considered interchangeable?
2) I am a nut…when it comes to textures. At low percentages…1-5% will any of these have a sensory advantage over the others? Or texturally speaking they will have imperceptible differences?
3) Ok….the MOST important aspect. Regarding hurdle technology, can anyone link me something that goes into detail about the differences between these glycols? I will paste a snippet from @Bill_Toge I found in an old thread….this is some of they kind of information I am looking for:
linear 1,2-glycols are antimicrobial - the efficacy increases as the chain length increases, so caprylyl glycol (C8) works better than 1,2-hexanediol (C6; ‘hexylene glycol’ is a branched 3,5-diol), which works better than butylene glycol (C4)unless they’re included at 30% +, they’ll not have a significant effect on the water activityThank you Bill.
Any information on which would be redundancies, and which would be synergies…would be greatly appreciated, as well as inclusion rates to make them functional hurdles.
Always learning …. thanks to this awesome forum.
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