Preservatives

A quick note and some links on contamination and rancidity

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A thought for the day….Our products can harbour beasties long before we see the evidence of them in the container. By the time you see those pink or green spots, you’ve been colonizing contamination for quite some time. Please please please use preservatives! Unpreserved water containing products have a shelf life of about three days in...

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Weekend Wonderings: Using a water soluble preservative in anhydrous products, creating our own cleansing conditioner, and a foaming sugar scrub recipe.

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CAN WE USE WATER SOLUBLE INGREDIENTS IN AN ANHYDROUS PRODUCT SO WE CAN USE A WATER SOLUBLE PRESERVATIVE?In this post on Liquid Leucidal preservative, Julia asks: This is my preservative of choice! The problem I have run into: I would like to use it in my emulsified body scrub ( I LOVE the recipe on your...

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Weekend wonderings: Preserving fresh fruit in products, measuring pH in a conditioner, and determining if an old oil is bad

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PRESERVING FRESH FRUIT IN SUGAR SCRUBSIn this post about honeysuckle extract, Monique asks: Can you use this to preserve fresh puree fruits in sugar scrubs? No. You can’t use this type of powdered honeysuckle extract as a preservative. There is a type of honeysuckle extract that you might be able to use as a preservative, as...

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Question for you: What do you think about testing kits?

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In this post, Angela asks: I wanted to ask you about this testing kit from Saffire Blue, and if you thought that buying and using this type of kit was beneficial for a soap/lotion/shampoo/conditioner test rather than send the product to a lab to be tested. I think that it could save me some money as I...

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Weekend wonderings: Hydrolyzed proteins, all in one emulsifiers, and preservatives for anhydrous products

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In this post on hydrolyzed oat protein, Marjo commented: I love the benefits described and tried today a testbatch.. But indeed i have real issue with the smell too… Wow it is really smelly! I think I will stick to silk and elastine. It’s interesting how we react differently to different ingredients! As I’ve mentioned quite a...

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