Yesterday we opened the Bag of Aeolus with the preservation of the products for good, because the misinformation around us is becoming dangerous day by day. So, we mentioned in the previous article that preservatives prevent from microbial growth and protect the products from contamination, oxidation and rancidity, while prolonging their shelf life. They essentially inactivate pathogenic microorganisms, causing some sort of chemical reaction that leads them to a certain death. Adios amigos 👋👋👋
Preservatives usually work in the water phase of the products because there is just where microbial live: in the water. This does not mean, of course, that they can not grow in oils or butters. Their effectiveness of the preservatives can be stimulated in combination with other ingredients such as alcohol, glycerine, urea, citric acid and some kinds of parabens (parabens come from flowers, however strange it sounds) which someway work awesome in preservation.
There are, however, some ingredients that may affect the effectiveness of preservatives, such as some types of emulsifiers or dyes, and for this reason, it is preferable to work with broad spectrum preservatives that we can even combine with each other. Through the synergistic action of preservatives, we eliminate bacteria, mold, fungi and other microorganisms that can harm our product, but also us.
how can I improve the efficacy of the preservative?
What plays a big role in the efficacy of the preservative is the final pH of the product. It is therefore proposed to use an anti-fungal preservative at low pH in combination with the use of an antibacterial preservative at high pH for broad protection.
Reducing the water components (I amreferring to the active ingredients that we add to the third phase), the growth of microbes is quite hindered.
Other ingredients that are food for fungi and bacteria are ingredients which are derived from herbs, fruits, honey, floral waters, lecithin, extracts, some types of protein, even aloe vera gel! The addition of dyes, clays and other kind of powders (such as milk) tends to absorb the preservative and therefore can not provide protection to the water phase of the product.
The packaging should be so that you do not need to apply the cream by putting your finger in the vase. For example, I sterilize a spatula and use it in my vase, however it is preferable, the product to be in a bottle.
what will happen if I don’t use a preservative?
The growth of pathogenic microorganisms in a cream can cause staphylococcus, listeria, clostridium infection, salmonella, helicobacter pylori, even gonorrhea, and mycosis.
While I was on vacation last summer, I went to a shop where they sold handmade cosmetics, soaps, bags and purses. I approached the cosmetics area and started to smell them. The creams may had essential oils, but my experienced nose caught a scent of mold and yeast. I asked the girl who was there (and apparently she made the cosmetics herself) if she uses any preservation for her creams. Her answer was “of course not, our products are absolutely natural”!!!!
Soooooo natural, they can cause allergic reactions, skin infections and much more, because what she considered as "absolutely natural" was in fact a contaminated product.
What do you choose? Preservatives or skin infections?