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Solubilising Preservatives?
Hi all,
I’m currently reworking a formulation that has preservatives solubilised with a surfactant. I ascribe to a school of thought that preservatives should remain as much as possible in the water phase, where the microorganisms will proliferate. The original formulation has passed challenge testing. However, I wonder how effective preservatives are if they are solubilised within micelles.Any input is welcome.
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