Preservatives

Weekend Wonderings: Adding ingredients to more than 100% and when to use maximum preservative

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In this post, Tuesday Wonderings: On recipes that don’t total 100%, Karen writes, I have been reading the blog for a while, and for some reason I understood that certain ingredients were to be used ABOVE the 100%. Such as everything will add up to 100% and THEN we add the 1% (of that total) of...

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Weekend Wonderings: Aloe butter and preservatives, preserving fresh face masks, and heating evening primrose oil

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Is there anybody out there? I know you’re visiting the blog based on my stats, but the comments section is bare and my inbox is lonely and bored! I have a few sections that want your input – Formulating Friday, collecting your favourite recipes, forgotten threads – and I haven’t heard from the people who won...

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Infusions, teas, and using vinegar to preserve things

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I’ve had occasion to lie in bed reading a lot of blogs, web sites, and forums lately, and I have to admit I’m shocked by how many recipes I’m seeing that aren’t using preservatives and how many people are saying you can keep things in the fridge. I’m also shocked at the number of people...

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Weekend Wonderings: Troubleshooting solid scrub bars!

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In this post on solid scrub bars, Julia asks: I love this scrub bar, but so far I have always made it without sodium lacate. Which is fine until it reaches about 27˚C, it starts getting soft and mushy. So I want to add the sodium lactate. Problem I’ve run into: It is 60% Salt to...

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Weekend Wonderings: Why do we need preservatives in products containing water?

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Is it Saturday already? Let’s take a look at some Weekend Wonderings! In the Weekend Wonderings posts, Chris asks: What exactly is the reason why products containing water need to be preserved? Or more specifically: What is it about water that makes it attractive for bacteria and all the other nasties? Just like us, microbes need...

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