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Hi there
recently I made exfoliant, about a week latter it went mouldy on top.
I did not add a preservative . Does anyone have a preservative free recipe or any idea of something I could add as a natural preservative.
Thanks

Kristyna
Hi Kristyna,

because you are working with living substances they will 'go off', you really do need something to act as a preservative. If you don't want to use one designed for the job, then look at vitamin E or rosemary oil. You should also look at keeping the products in the fridge to prolong their life.

I personally use the suttocide as a preservative. I have yet to find any of my samples go off and some of them were made in November. And I don't keep them in the fridge. I use it because it is derived from a natural substance and hasn't got anything artificial in it.

Michelle
Hey Kristyna,
Just to double what Michelle said, because you’re using natural substances abundant in vitamins and minerals, it makes a perfect haven for micrograms to feed on. This describes the mould you found on top of your exfoliant .

As Michelle suggested, your best bet is to use a natural preservative such as Suttocide. However if you don’t wish to use any preservatives, then its important to tightly close the cap when your done using it and to store in a cool place, ideally a refrigerator.


Kind regards,

Belal
Hi Michelle and Belal,

Thanks for your reply. Have either of you got any info on Suttocide?
the info that I have been give suggests that it is derived from formaldehyde which is a natural accuring substance.
However I was also told that it is not ideal for the skin and definitely not around the eye area.I would really appreciate anymore info either of you might have on it.

thanks alot

Kristyna

Kristyna
Another option would be the neopeine or suprapene, which is completely 100% natural and has been proven to be a broad spectrum preservative. It has a slight odour, but that's what you expect if its completely natural. If you're worried about the odour then suttocide is the way to go.

JENNA
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