PhilGeis
Forum Replies Created
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What will be product(s) pH?
K903 has some efficacy - tho’ supplier’s “extremely effective is BS.
forget Neodefend.
Don’t count on Benozate alone - don’t know what theory justifies but that’s prob. irresponsible.
If not freshly prepared - 6-12 hours - or frozen and thawed, the extracts are a big micro risk and need preservation - K sorbate needs pH adjustment and is pretty weak. -
6.5 is better - 7 is ok. NOT lower than 6 - it’ll evolve chlorine gas and that is a very bad health risk. 20-30 minutes - recirculate if you can. Commercial liquid bleach is usually ~ 5%.
you can buy test strips on Amazon
Water - you need to rinse out the stuff with water no worse than process water - NOT tap water. Start production - fill with product no more than 6 hours after sanitization.
What is composition of your system? Stainless steel? PVC? Y
Clean it before you attempt to sanitize.
You should wear eye protection.
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100 ppm available chlorine pH ~6.5 BUT NO Lower than 6 is a good sanitizer. Rinse with process water.
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better idea
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Under stand the preservative combination but have no experience or data for the minimal CMIT level.
For sanitization - what about hypochlorite?
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Sorry - my comment before was in ref to both at effective levels. +
Why not sanitize? Preservation - even pumped up - fails to poor hygiene. Can you describe your sanitization challenges more specifically.
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What’s pH?
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Time might beat kinetics but I wouldn’t. It’s instable in water solution . Think your wasting your time with the tiny but of the stuff.
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Would not use isothiazolinones in leave on products - sensitization/ risk much more so than phenoxy of DMDM Hydantoin.
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Hard to separate indie brand BS from its occasional innovation. They’re primarily formulated around a “hero” ingredient (and “aluminum-free” claim) rather than practical efficacy.
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Why <1 ppm? Lonza doesn’t offer any data. This could be marketing BS like so many of the preservative combinations offered as broad spectrum across wide pH range and formulations.
Don’t know the answer. Stuff is so soluble - maybe you could test with semi quant agar diffusion. -
chemicalmatt said:That is really low Aw, so if you use any preservative at all it wouldn’t need much. Dr. Phil?
Saw this one and agree - risk should be low. Needs Aw measured and know that’s not av or accessed by most folks. Would be real interesting to see effect of the two moderator ingredients.
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Help to describe product and package.
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Couldn’t find it - but should be on its MSDS.
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Hydrosols like essential oils can differ profoundly from batch to batch.
No way has your supplier determined specific components essential for effective preservation - much less ensure each batch is so composed. -
amitvedakar said:DMDM hydantoin in shampoo. Does not cause scalp irritation??MCIT/MIT +Phenoxyethanol. not enough? @PhilGeis
No.
With MCIT (at 5ppm) - you don’t need phenoxyethanol. Of these, phenoxyethanol would be the least preferred.
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Ask Lonza #’s 1 and 2
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Typically is stable in surfactant solution. Water solution is the problem.
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No it is not. MCIT of Kathon CG is stabilized in Mg salt solution - it is unstable in water dilution.
Please don’t get carried away with supplier claims of remarkable “synergy”. Like the dubious “broad spectrum” - they’re marketing driven.
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Both are on some suave labels.
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Together or individually - poor preservation. Naticide alone the least reliable.
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I know some claim their hydrosols need no preservatives as raw material- since filled hot in sanitized containers. Even if always effective (doubt that) - time would not be a factor - only exposure to potential contamination (PAO would actually have some validity).
Method (physical) control in manuf doesn’t reasonably do anything for an ex. date.
“Special production method” challenge them to prove it. -
MCIT/MIT and DMDM Hydantoin have the same target segment. Don’t see to much reason to use both - but still limited vs fungi. But think Unilever has some shampoos with both.
Lonzaserve PC would certainly be a novel combination.
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Infectio depends the microbe potentially/numbers and susceptibility of host (consumers). In theory each of the microbes ‘could’ be.
P. aeruginosa (and other Gram negatiuve bacteria) in shampoo - prob water borne. In cream - like the rest - prob from user skin or air.
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Heat in process lowers manufacturing risk.
Closure can contribute to/mitigate risk in use. https://journals.asm.org/doi/abs/10.1128/aem.56.5.1476-1479.1990