Cosmetics Formulation Development


สอบถามการเปลี่ยนสีของสูตรที่มี pitera เป็นองค์ประกอบ

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Query to change the color of a formula with pitera as an element

Postby hydronium_ion3 » Wed Aug 28, 2019 11:35 am

Pitera purchased from Myskin is clear, colorless, but has been mixed with a gel formula. As follows: Water 11.2% Galactomyces Ferment ( Pitera ) 65% Tranexamic Acid 3% Niacinamide 5% Moist 72 2% DMAE 3% Propylene Glycol 8% DMI 2% Xanthan gum 0.5% phenoxythanol SA 0.5% found that after 2 days, the formula began to turn light yellow. The gel was stored in an opaque container (square pump bottle, black pump cap, 50ml gold screw cap) placed at room temperature ( 28-30 degrees Celsius), the pH of the formula can be checked around 6. I want to know that 1) the gel formula turns light yellow because Pitera deteriorating? or because there are substances that are incompatible with Pitera or not 2) After mixing the above formula, it is necessary to store in Cool? 3) If this recipe turns yellow, is it still usable? Thank you.
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Re: How to change color of formula with pitera element?

Postby staff » Sat Aug 31, 2019 6:04 pm

Hello, intense color formula. must be tested to see which components come from If it's from a ferment mix, for example Pitera in the formula will not have any performance issues. Although there may be a stronger smell. The team thinks that it is not from Pitera if it comes from other ingredients. There is a chance of losing efficiency. If members still have enough ingredients left. Suggest trying a new mix. and add these elements to formula 1. Disodium EDTA 0.2% 2. Sodium Metabisulfite 0.2% and try to store at room temperature for testing. (But it must be opaque as before, because there is no light protection ingredient added.)
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Re: How to change color of formula with pitera element?

Postby hydronium_ion3 » Sat Aug 31, 2019 7:10 pm

Thank you very much for the staff's comment. If the staff confirms that " if it comes from a ferment group such as Pitera in the formula, there will be no performance issues and that's it. (The smell of this recipe is really getting stronger.)
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