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Use of CMI MI and DMDM hydantoin at high pH by Uniliver
A patent from Uniliver uses CMI MI and dmdm hydantoin as preservatives in liquid dishwash at pH 10.5. are these preservatives effective at such high pH?
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2 Replies
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Your concern is CMI stability at high pH?
Household/industrial products are typically preserved vs contamination in making, not in use. So CMI loss is not a factor. For example, the high surfactant, high pH, squeeze package of hand dish wash largely eliminate in-use contamination risk because microbes that can grow under those conditions are not found in use. They adapt in the relatively poorly controlled (vs cosmetic) manufacturing systems and come in with ingredients such as salt.
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Thanks
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