PhilGeis
Forum Replies Created
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Here are a couple of articles addressing cosmetic refills. 1st two by academics so take with a grain of salt, last by regulators so expect stupid stuff.
https://www.sciencedirect.com/science/article/pii/S2667378922000360
https://www.emerald.com/insight/content/doi/10.1108/07363769810219134/full/html
https://www.mdpi.com/2079-9284/9/2/27
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We provided input drafting of ASEAN reg’s many years ago and don’t’ recall such a provision from that time. There is no such a reg in US.
Please - many of us work in a global context. If ASEAN has installed relevant reg’s, we’d certainly like to know. Could you please ask your QC guy for specifics?
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Mike, can you say more re “no no”? Is this a regulation - is it local or national?
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DMDMH is a good idea - the more water soluble the better.
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Abdullah’s reco is a good one. Concerns for phenoxy in this context are valid and are addressed with data not dogma.
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Bulk refilling pumps is a problem. Don’t!!
There’s a bunch of reports of contamination - e.g. https://www.jstor.org/stable/26329181
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add - it’s not a pathogen. Think it was isolated from a blueberry.
Here’s the ref for name change - https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.65021-0
and good catch!
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Nothing wrong here - but another weak preservative system. The USP Aspergillus niger isolate (ATCC 16404) used for so many decades was renamed A. brasiliensis early in this century. It is the same fungus.
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Just as reactive but replaced in equilibrium from the releaser’s chemical reservoir.
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This refers to free not total formaldehyde (FA). In my experience, FA releasers at 2000-3000 ppm offer ongoing free FA at 100-200 ppm. Some like DMDM Hydantoin offer more at initially.
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Membrane to some extent but EDTA does not kill. More important the impact on bacterial slime and biofilm. Gram negative bacteria - esp. pseudomonads and enterics - produce an alginic acid slime/biofilm that protects the cells vs preservatives. Alginic acid is stabilized by calcium ions and EDTA by sequestering Calcium ion disaggregates the slime facilitating preservative access.
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I meant your data. We do it them in media to neutralize preservatives but you can find polysorbate in many products effectively preserved with phenoxy, parabens etc.
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Can you share the reg?
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Annex V - as in the Cosmetic Directive https://lexparency.org/eu/32009R1223/ANX_V/
Aka Isopropyl cresol #38. So it’s a legal preservative in EU and other directives. The testing mentioned as with my former employer.
There’s a course at the volcano? We stayed at the volcano hotel last Spring.
lexparency.org
ANNEX V Cosmetic Products Regulation - LIST OF PRESERVATIVES ALLOWED IN COSMETIC PRODUCTS
Preamble For the purposes of this list: Salts is taken to mean: salts of the cations sodium, potassium, calcium, magnesium, ammonium and ethanolamines; ...
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Whatever the math says. but that’s just the way I tried to get consistency - prob doesn’t make too much diff.
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Good question. Think it’s Annex 5 and know it’s been in some of the throughput batteries we’ve tested but don’t recall it popping out as an option. So i don’t know much about it.
One bias I need to share re true naturals. My application and experience has been in big volumes for which a preservative truly “natural” and some other materials are not produced in sufficient volume to be considered. For example - if Leucidal were a valid, legal effective choice, there’s no way enough could be produce to satisfy Head & Shoulders (Wash and Go) global volume. Similarly, there’s not enough selenium sulfide production in the world to replace ZPT in the same product even tho’ it’s arguable more effective vs dandruff (and it’s also a terrible pain in the ass as an ingredient).
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If phenoxy 0.3-0.5 and 0.25 Benzoate - with EDTA 0.1 as the acid
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Sorry Marko - I missed your reply.
I’m speaking 1) of micro quality - including that of water and 2) of safety of ingredients inhaled.
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Shampoos are generally resistant to fungal contamination. But Abdullah is spot on - add benzoic acid as a booster vs bacteria - with surfactants its effective pKa is increased you’ll have an effect at that pH.
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YUp
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On paper but FA is very reactive. That’s why FA-releasers were developed - to provide a constant level. Simply adding FA to 100 ppm will not sustain 100 ppm.
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Failure to mention cepacia indicates a shallow approach. It and aeruginosa have been responsible for most of the recalls.
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Don’t get excited - every preservative claiming broad spectrum has its data that practical experience does not replicate.
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That’s what I understand. But I imagine there will be formula impact as well.