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orange spots/colonies in finished product (Cream)
Hi All,I am have formulated a cream with
Kojic acid dipalmitate (3%), 3-O- ethyl ascorbic acid(2%) &
niacinamide (4%). But in 50 kg batch i have found orange spots which
appears & spreads slowly at the surface. wplease
help me to recognize this orange spots with their name, & kindly
suggest the reason for why they appeared after 2-3 days after
production.Thanks in advance -
13 Replies
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Write your formula.
Also, does it appear when the product is in production tank or after you have transfer it to final package?
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Have you ruled out microbial contamination?
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@Abdullah Nothing has seen in production tank. it has observed after 2-3 days after production.
Arlacel
1652.00 Glyceryl
Monostearate1.50 Cetyl alcohol 1.50 Cetostearyl
alcohol1.50 Stearic Acid 2.00 Shea Butter 0.20 Iso Propyl
Myristate2.00 Cetiol CC 2.00 Dimethicone 1.00 Olive oil 1.50 Sunflower oil 2.00 Kojic acid dipalmitate 3.00 Tinogaurd TT 0.20 Propylene
Glycol2.40 Sodium Lactate 2.50 Euxyl 9010 1.00 TiO2 0.10 Sodium
Gluconate0.10 T.E.A. 0.60 G White 2.00 Niacinamide 3.00 Moringa GS 0.40 Water qs -
@Abdullah yes. as soon as we did the packging, in next day we have seen these orange spots at the bottom & at surface of the cream
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As Mr PhilGeis said, have you tested microbial contamination?
Your preservative looks weak against fungi for me. Mr PhilGeis know better about it.
If they are formed in one day after production it may be oxidation of iron or something else in product, not contamination.
You can dissolve 0.3% EDTA in water and then add to a small amount of this batch and see if it improves it. Or make a new sample batch with 0.2% EDTA and see if it has this discoloration.
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What is your pH?
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As Abdullah noted - you should establish antifungal efficacy in your preservative system. “Broad spectrum” claim for 9010 is the usual marketing BS.
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@PhiIGeis can you please suggest better & efficient alternative for 9010 or other combination for preservation. Because in Asian countries some time summer season is very challenging for cosmetic cream in case of their production or their shelf life.
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pH - 5.93
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Priya said:pH - 5.93
This is a really bad pH for bacteria too specially when you don’t have chelating agent
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will you use parabens or IPBC?
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Hello Priya your packaging may be attacking your cream as there are no chelating complexes to mop up the metal ions now floating around in your cream. These metal ions undergo a myriad of reactions that cause orange to brown spots in the product depending on whether your jar is glass or plastic. You will need some EDTA or Sodium Phytate which is the natural version.
Euxyl 9010 is a great preservative, I don’t think it is a microbial problem, so it is an easier fix, but you will need to add in the EDTA which is painful if the jars have already been filled.
I hope that explains the problem.
Best Catherine
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