Cream Turning Yellow After 6 Months (Using 1% Lanofree)

Regarding the issue of your cream turning yellow after about 6 months, which contains 1% Lanofree:

Based on the information and the staff's response, Lanofree (Synthetic Lanolin) is a highly stable ingredient with a long shelf life. It is unlikely to be the primary cause of the cream's color change under normal storage conditions.

The yellowing of cream over time is usually due to other factors in the formula. Possible causes include:

• Oxidation: Oils or other ingredients in the formula, especially those high in unsaturated fatty acids, can react with oxygen in the air, leading to rancidity and color change.
• Instability of other ingredients: Natural extracts, certain vitamins (like some forms of Vitamin C), or fragrances may be unstable over time or when exposed to light, heat, or air, causing discoloration.
• Ingredient Reactions: Some ingredients in the formula might react with each other, forming new colored compounds.
• Contamination: While not always the primary cause of yellowing, microbial contamination can affect product stability and appearance (often accompanied by changes in odor or texture).
• Storage Conditions: Storing the cream in high temperatures, direct sunlight, or frequent exposure to air can accelerate degradation and color change.

Therefore, 1% Lanofree is unlikely to be the culprit behind the color change. The actual cause is usually related to other ingredients in the formula or the storage conditions.

To determine the exact cause, it would be necessary to know the full list of ingredients in the formula to analyze which components are prone to discoloration or degradation.