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Preservative for Hyaluronic Serum
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@Dazed
Either system will work for you. Select that one to best matches with your marketing objectives.
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Abdullah said:Reducing the pH to 4.7 helps a lot if you are not using good preservatives.This reminds me of hot sauce, with a low ph it can pretty much sit opened in a cabinet for a year or so.
Food Safety Controls of Hot SauceTherefore, the pH of the hot sauce must be less than 4.6 and an acid, such as vinegar, should be added to ensure that the pH is below 4.6, as clostridium botulinum cannot grow in a pH less than 4.6.
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Clostridium botulinum is not a cosmetic problem - pseudomonads are the primary risk contaminate well below 4.7.
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Abdullah said:I don’t know how much correct it is but someone told me that i should have at least 0.1%, ideally 0.15% organic acid in it’s acid form + a preservative like phenoxyethanol for bacteria + EDTA.That would be at least 0.7% sodium benzoate at pH 5 to get 0.1% in acid form.
At pH 4.7, 0.5% which is upper limit for leave on product would give you 0.1% in acid form.This is not for cleansing products.
I am looking to hear from experts here about this.Please, correct me if I’m wrong @PhilGeis, but some surfactants are able to modify organic acid’s pKa (like Sodium laureth sulfate), which allow formulas to use not as much Sodiun benzoate to have a good amount of free acid at a determined pH. In practice, you don’t see formulas having that much (0.7%) Sodium benzoate for this reason. I believe some cationic surfactants are also able to shift organic acid’s pKa in the same manner.
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@ketchito
Right. There are a few article on this and I certainly saw efficacy of the concept in challenge.
https://www.sciencedirect.com/science/article/abs/pii/0003267080870474
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