Crystallization in Salicylic Acid and Glycolic Acid Mixture

The crystallization you observed in your mixture of Encapsulated Salicylic Acid, Glycolic Acid, and water after storing it in the refrigerator is likely due to the low temperature.

Both salicylic acid and glycolic acid are organic acids whose solubility in water decreases significantly at colder temperatures. When the mixture is stored in the refrigerator, the temperature drops below the point where these acids can remain fully dissolved, causing them to crystallize out of the solution.

• Is this a problem? Yes, the crystallization indicates that the active ingredients are no longer evenly distributed throughout the mixture. This can lead to inconsistent application and potentially reduced effectiveness of the product.
• Is the encapsulation damaged? The product description for Encapsulated Salicylic Acid recommends storing it at room temperature, protected from sunlight and heat. Storing it in the refrigerator is outside of the recommended conditions. While the crystallization itself might not directly damage the encapsulation, storing the product at temperatures different from recommended can potentially affect the long-term stability or integrity of the encapsulation over time. The primary issue observed (crystallization) is a direct result of the cold temperature affecting the solubility of the acids.

To avoid crystallization and maintain the stability and effectiveness of your mixture, it is best to store it at room temperature as recommended for the Encapsulated Salicylic Acid ingredient.