BEET ROOT LIPGLOSS/BALM/TINT(preserve without preservative & Vaseline ) скачать в хорошем качестве

BEET ROOT LIPGLOSS/BALM/TINT(preserve without preservative & Vaseline )

I get many questions on when preservatives are needed. Here is the answer from my research Preservatives making skin It’s a common myth that anti-oxidants like vitamin E, Grapefruit Seed Extract and rosemary extract are preservatives but they are not – Oxidation of oils and butters leads to rancidity and anti-oxidants slow down this process. These anti-oxidants do not prevent bacteria, yeast, or mold from spoiling your product. (Yeasts and moulds are fungi). There have been serious problems from spoiled and contaminated cosmetics. “In a Barcelona hospital, five intensive care patients became infected with a deadly bacteria called Burkholderia cepacia (B. cepacia). Officials traced the illness to a moisturizing body milk used in the patients. “Bacteria like Pseudomonas can cause all kinds of health problems including skin and eye infections, toxic shock, strep throat, and even food poisoning. Yeast like Candida albicans can cause thrush. And many other bacteria can cause your products to smell awful, change color or otherwise break down.” – quote taken from – http://chemistscorner.com/how-to-prev... #beet root lip balm #beet root tint If your product contains water (including hydrosols, floral water, aloe vera, goat’s milk which all contain water) or will come into contact with water (eg a scrub used with wet fingers) a preservative is essential to help prevent microbes (bacteria, mold, and yeast) growing. Preservatives stop growth by acting on spores when they germinate and killing cells (usually by disrupting cell membranes) or by making the product hostile to growth. Ingredients to add to help the preservative: – (a) add 0.1% disodium EDTA into your heated water phase but bear in mind that EDTA is precipitated from solution by most polyvalent cations so will be less effective. (Divalent cations/EDTA salts are real soluble – EDTA can mobilise otherwise insoluble heavy ; (b) for a more “natural” but much weaker alternative, Dissolvine GL 47-S; and (b) an anti-oxidant to help slow down oil rancidity slightly such as vitamin E at no more than 0.1%. If you decide not to use a preservative, please store your product in the fridge and use it within 1 week but note you cannot rely on sight to know that your product is fine for use – the product might look and smell just fine, but when we run them through micro tests, the bacteria, yeast, and mold count is off the chart. If you are making a product with lots of actives, botanicals etc (which are notoriously difficult to preserve) then you need a preservative that can cope so that will limit your choices. So do, where possible, reduce any components that may be nutritive to the bacteria and fungi e.g. specifically, clay, goat’s milk, aloe vera, hydrosols, floral waters, extracts, hyaluronic acid and more generally: carbohydrates, proteins, organic acids, inorganic salts and vitamins. I would suggest either Germaben together with a couple of chelators or consider combining two preservatives like liquid Germall Plus and Germaben II together with chelators but do check that the ingredients which make up the preservatives are not the same as together they might exceed the legal limit. There are many different types of preservatives that it can be quite confusing. If you are preserving a jar product (with a largish headspace), including phenoxyethanol in your preservative mix is a very good idea to have in there as it will keep the headspace clean. As a general rule it’s always a good idea to mix up your preservatives, as they all have their strengths and weaknesses in what they kill, so a combo can give you a broad spectrum, and keep the overall levels of each down low, which helps with both stability and irritancy. Most of the preservatives listed below are a mixture of preservatives. I have listed the main preservatives below in the “traditional” and more “natural” categories. Please, please use a preservative which is broad spectrum. This means it guards against (a) gram positive and gram negative bacteria, (b) mold; and (c) yeast. See http://swiftcraftymonkey.blogspot.ca/... The finished pH of the product will have a major impact on the efficacy of the preservative. Bacteria thrive in the pH range of 5.5 to 8.5, the typical pH range