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p wrote this really great comment in this post (it’s really long, so I’d encourage you to read the entire thing in the post as I’m editing it slightly for space): I’m in the minority here, leaving my sugar scrubs unpreserved…My reasoning is that any water introduced to the product will dissolve sugar until it reaches...
One of the classes of preservatives we use in our products is the organic acids, their salts and esters. This group includes benzoic acid, carbamates (like iodopropyl butylcarbamate), and variations on salicylic acid and sorbic acid. The organic acids have moderate bacterial activity and great fungicidal activity. The acids have low water solubility, which is...
Preservatives come in two main groups – the formaldehyde donors and the non-formaldehyde donors. Formaldehyde donors include DMDM hydantoin, diazolidinyl urea, imidiazolidinyl urea, and quaternium 15. Non-formaldehyde donors include everything else like phenoxyethanol and iodopropynyl butylcarbamate. The formaldehyde donors are more water soluble than oil soluble, and work by decomposing slowly over the life span...
In this post, Sarah asks: One thing I’d like to know is the specifics as to why we preserve anhydrous sugar and salt scrubs – I’ve had so many discussions with regards this (I say we should, to be safe) and would like it clarified if poss.! I know you’ve touched on it before but could...
So now that I’ve sold you on the need for preservatives, how exactly do they work? Preservatives inactivate the microorganisms in our products in a few different ways, but the primary way is to cause them cause some kind of chemical disruption that leads to death. They leak their internal fluids, they can’t maintain pH,...