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Lecithin
I’ve read here that lecithin is a great food for bacteria and yeasts. Is using Lecithin as a co-emulsifier in a cream asking for trouble as your preservative will be just fighting bacteria/yeast growth from the lecithin?
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2 Replies
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It also deactivates some preservatives. Is there a particular reason why you use it as co-emulsifier? There might be good alternatives.
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I was looking for a replacement co-emulsifier for glyceryl stearate and it had to be low HLB. I had some lecithin so I thought it give it a try. It worked pretty well but the preservation issue seems to be a major downside
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