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Preserving a Foaming Sugar Scrub
Hi, I am new here. Recently I was developing a foaming sugar scrub. The scrub contains around 15% water (water content in surfactants) 70% Sugar. If DMDM Hydantoin or Parabens is not the option, what preservative should I go with? Can 0.5% euxyl PE 9010 works?
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9 Replies
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Unfortunately we cannot give you proper answer for this. Only PET would.
Looking at the composition, it looks like your available water would be really low. Thanks to the sugar.
So options - you might not need preservative at all (if available water <0.6), … 0.5% should be enough … or you can use maximum recommended input 1%.
As it is a wash off product and there is a chance that it will get in touch with additional water (when dipping fingers in or humidity in the bathroom or similar) I don’t see any a problem with using 1%.
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Thank you very much. Just curious, how to calculate the available water percentage? This concept is quite new for me : )
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Unfortunately you do not calculate it.
It involves using a moisture-sensing device to measure the relative humidity above the product surface in a finished product container.However, if your water is less than 5%, you should be usually safe.
In this case, the sugar probably takes most of the free water.(Imagine a bottle of jam. I don’t think they are preserved usually, unless it’s not the true fruit-sugar jam. The available water in those products is usually around 0.6. So you do not get usually any microbial growth, but sometimes, an opportunistic organism tries it and you might get mold or similar)
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Have you thought about using a solid surfactant without the addition of water?
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Agree with Paprik - water activity with making controls would prob work for self life tho 70% sucrose would leave potential fungal gap. - if preserved, suggest you shoot for that target. FA releasers and phenoxy not so useful in that context. what’s pH?
With packaging - what is expectation of consumer water addition/contamination/ -
PhilGeis said:Agree with Paprik - water activity with making controls would prob work for self life tho 70% sucrose would leave potential fungal gap. - if preserved, suggest you shoot for that target. FA releasers and phenoxy not so useful in that context. what’s pH?
With packaging - what is expectation of consumer water addition/contamination/pH is 6 to 7. I am thinking to put the scrub in a squeeze tube.
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Paprik said:Unfortunately you do not calculate it.
It involves using a moisture-sensing device to measure the relative humidity above the product surface in a finished product container.However, if your water is less than 5%, you should be usually safe.
In this case, the sugar probably takes most of the free water.(Imagine a bottle of jam. I don’t think they are preserved usually, unless it’s not the true fruit-sugar jam. The available water in those products is usually around 0.6. So you do not get usually any microbial growth, but sometimes, an opportunistic organism tries it and you might get mold or similar)
Thanks for your clear explanation.
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What is surfactant?
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PhilGeis said:What is surfactant?
Typical SLES + Cocamidopropylbetaine + Lauramide MIPA
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