goska007
Forum Replies Created
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PhilGeis the chance that my product will be exposed to freezing is very low (distribution in the UK) but let’s say that someone will send it overseas and then it could potentially be exposed to some freezing…
ketchito I have tested my product in all conditions: fridge, freezer, incubator, room temperature etc.
JonahRay I have 3% of pentylene glycol (naturally derived) in that formulation. Wouldn’t it do the same job as it’s a glycol as well?
MarkBroussard I’ve tried without shea butter and got the same problem
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@Abdullah thank you for your answer. I will try to add an anionic surfactant (GSC or SSG) then. Where did you get that information from about Motanov being more susceptible to microbes please?
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@ggpetrov thank you for your answer. I agree that the formula may seem to be heavy but I don’t understand what do you mean by “inadequate”. Could you explain, please? I have 3 humectants in that formula: glycerine (phase C as it is heat sensitive extract), HA and Aquaxyl (Xylitylglucoside, Anhydroxylitol, Xylitol). I agree that Dehydroacetic acid & Benzyl alcohol on its own won’t protect the product so that’s why I am considering testing 3 different options: 1. Dehydroacetic acid & Benzyl alcohol at 1% + 0.2% potassium sorbate as a booster
2. Sharomix 705 (Benzoic Acid, Sorbic Acid, Dehydroacetic Acid, Benzyl Alcohol) at 0.8% (as instructed by the supplier)
3. Sodium Levulinate, Sodium Anisate, Glycerin, Aqua at 4% + 1% pentylene glycol as a boosterI am intending to keep the current pH which is ~5. All of the listed preservation systems will work well in this pH.