ketchito
Forum Replies Created
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@natzam44 There are two things related to odor:
1) you can reduce it (by using fragrances or triethyl citrate which decompose some fragrance molecules), and
2) you can prevent it (by reducing the environment where odor causing bacteria grow (like blocking sebaceous glands with Aluminium compounds, remove water/oil with powders like starches, and and by killing or prevent the growth of bacteria).
As you see, odor is a complex issue, and a good antiperspirant has to cover them all.
Fragrances are not included in large amounts since that particular area is very sensitive to allergens…I’ve seen formulas with around 0.2-0.4%
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@Zara I believe that small polymers that don’t pack well perform better at giving volume to hair. For instance, silicones bend and twist so well, they spread better and form a more even film than cationic guar of same molecular weight, so cationic guar might give a better performance on conferring volume to hair. This is of course roughly speaking.
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@nelson In here, you need to then push your fragrance manufacturers to give you more substantive fragrances. You could alternatively add a cationic polymer to add in deposition, but that system is very ensitive.
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Hi @jessah. It’d be better to know specifically what type of issue you have that impairs your shelf life. There are few things that can provoke that like flocculation, pH drift, phase separation, color change, viscosity loss, odor change, etc. So, to better tackle your issue, perhaps you can describe your problem better.
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@bayo1214 You could try contacting TRI (Textile Research Institute) in New Jersey.
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@jessah What’s the issue you’re experiencing with your formula? Maybe the problem is not the antioxidant.
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@nelson Fixatives used in fragrances are usually hydrophobic polymers. In the case of caps, the ones for fabric softeners are meant to interact well with the cationic and deposit fairly well, releasing the oil once they are brittle (when the fabric dries) and there is some friction.
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@creatorhealer2020 It depends on the type of emulsion you’re trying to make: if it’s an W/O emulsion, you’d need to increase the amount of Glyceryl stearate (emulsifier) and waxes, so you increase stabilty by increasing viscosity, If on the other hand, you want to create an O/W emulsion, then as @Belassi mentioned, you’d need to add a high HLB emulsifier like Polysorbate-20.
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@bsingle You can make gels resistant to oxidants both using surfactants only, or using polymers (like Sepimax Zen, Carbopol 980 and Aristoflex TAC).
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@UsmanAli It might be the case that not all of your fatty acids are completely neutralized. By the way, what’s your final pH?
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@Fekher If you check the table on that study, it mentions that in their research, contact time to inactivate (reduce of infectious virus from ≥3.0 to ≥4.7 log10) SARS-CoV-2 for PMC = para-chloro-meta-xylenol (or Chloroxylenol) is 5 min.
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@BigDreams Just a quick question, did you do those batches and when you saw they had low viscosity, decided to add Xanthan gum to fix them? If that’s the case, then chances are Xanthan gum didn’t have enough room and energy to properly mix and hydrate, and that’s why you’re seeing snots on top (making a premix in some glycol would made it better, but still it’d have been hard to properly incorporate the gum at this stage). To save those batches, maybe you could try adding a bit of glycols (like Glycerin), but you need to check how much viscosity gets affected.
If on the contrary, you properly mix the Xanthan gum in the water prior to the addition of the rest of ingredients, then I’d add glucosides to the equation.
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@Fekher Reckitt is actually citing a study made this year about Chloroxylenol’s specific activity against SARS CoV-2 (https://www.ajicjournal.org/article/S0196-6553(20)30313-8/fulltext). If I’m not wrong, the contact time they sow is 5 min. Nevertheless, keep in mind that the study was published as a letter to the editor, and it didn’t make EPA update the list of disinfectants approved for COVID-19 (https://www.epa.gov/pesticide-registration/list-n-advanced-search-page-disinfectants-coronavirus-covid-19) nor there was a follow up study, so consider this information with care.
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@Zara Amido amines can’t unfortunately replace silicones, since they are small molecules that deposit preferable between hair cuticles or at hydrophilic sites, unlike silicones which can cover large areas. Nevertheless, they can actually improve softness, especially if combined with heavy quaternized surfactants like Behentrimonium chloride. But used alone, I don’t think they would be enough to keep your emulsion together.
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@Ahmad Usually a bit of Soda after incorporation of HEC helps improve clarity…nevertheless, that amount of Salt could actually be messing with your system, not necessarily because of the HEC, but because of the interaction with surfactants. Also, increasing pH also improves clarity, especially when using betaines.
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@Juliatrudie The best strategy is to use a mixture of solvents, rather than just one alone, not only to avoid physical issues but to reduce any allergic reaction.
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@Danger Starting with the fact that you could greatly reduce the Glycerin which could impair your foam without giving you any real benefit, I’d also suggest to also reduce your fragrance (it’s usually present at half that concentration), and also cut by half PEG-40 HCO. Also, DMDM Hydantoin alone would only protect againts bacteria, so I’d advise to add a paraben or IPBC to make your system more broad spectrum.
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@filiz My guess is that since some free amines that are present in amides (like your Liromid Mipa) can reduce the potency of Isothiazolinones, it’s common to add a formaldehyde releaser like DMM hydantoin to hinder free amines.
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@MattTheChemist Considering that your product has a pH low enough for your DHA to work, I honestly don’t know how Benzyl alcohl and Dehydroacetic Acid could preserve a formula so full of nutrients. Did you check microbial growth in your product? If your previous batches were ok, this problematic one could have been contamined from outside. Also, check for some signs of phase separation and pH drift (if that happened, Benzyl alcohol might have stayed in the oil phase and since you used NaOH, pH could have drifted to a more basic value, inactivating DHA and leaving your water phase vulnerable).
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@olga You definitely need to try elastomeric silicones. I used this one in the past, but there are many others from different suppliers (Dow, Grant, Wacker, etc.): https://www.essence-plus.com/essence-plus689/program_download/good/20161011160929872.pdf
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@ankita Benzophenone-4 is the most common and cheapest one for these type of products. You can also use Tinogard TT.
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@Susie You have to keep in mind first that unlike polymers, fats from vegetable oils tend to unevenly deposit on hair, giving poor coverage, letting big areas exposed to heat from irons. Also, at the temperature that the flat iron works (usually close to 200C), unsaturated fats in vegetable oils might decompose, forming among other products, polycyclic aromatic hydrocarbons (which are very nasty chemicals, being the reason why vegetable oils are poor choices for deep frying from the health point of view).
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@Abdullah As @Perry mentioned, PQ’s and cationic guars won’t do much to stabilize emulsions, and if you have anionic ingredients (like stearates), they might make it worse.
Xanthan gum and HEC on the other hand, help increase water phase viscosity in the emulsion, which increases stability. But hydrophobically modified polymers like Carbopol ETD 2020 and the like are better on this, since they interact both in the water and oil phase, increasing stability even more than water soluble gums.
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@MapX There’s a very useful article about how to formulate toothpastes using Carbopol: https://www.lubrizol.com/-/media/Lubrizol/Life-Sciences/Documents/Literature/Bulletin-24—Formulating-Toothpaste-Using-Carbopol.pdf
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@Herbnerd Sodium monofluorophosphate (SMFP) can undergo hydrolisis during storage, and if you hace Calcium chloride in your formula (abrassive), free fluoride during washing will react with calcium rather than binding to enamel. This also happens with Sodium fluoride.
There are to ways to reduce this scenario (and usually brands use this to together): increase the amount of fluoride source (to have aprox. 1450 ppm of fluoride), and use a buffer so the pH doesn’t drift in the case you’re using SMFP.
Also, I believe the 1000 ppm you mentioned are not the amount of SMFP, but of fluoride ions.