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Inactivation of Preservative by fatty acids,butters, oils
I’ve got Anionic/amphoteric surfactants in my liquid shampoo formula but also have coconut butters/oils (I know I know, leave that out of the shampoo, but honestly I have such dry hair/sensitive skin that I find the oils help make things more mild..without them I start itching, even at the lowest percentages of surfactant! ).
My question - Do these fatty acids inactivate my Benzyl Alcohol-DHA preservative?
What is the % threshold of butters/oils/fatty acids that I can include before preservatives get inactivated? Let’s say for arguments sake I have 10% butters/oils.Thank you, chemists and biologists! -
4 Replies
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I should think it’s very unlikely; I’ve certainly never heard of that occurring -
Bill_Toge said:I should think it’s very unlikely; I’ve certainly never heard of that occurringI read that non-ionic materials can inactivate organic acid preservatives. And given the butters/oils are non ionic, I thought they might cause that.
Or do they mean non-ionic surfactants specifically ? Excluding butters fatty acids etc -
@Bill_Toge my question above..apologies for the ignorance, I am certainly not a chemist!
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no worries - some specific non-ionic surfactants (specifically, polysorbate-60 or -80) can inactivate certain types of preservatives (particularly parabens); the phenomenon is by no means general
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