Mixing Powder with Cream: Microbial Risk and Solution
Question
I want to add mung bean powder to a cream formulation. Is it safe to mix the powder directly into the cream? What are the risks, and is it possible to mix the powder with the cream just before each use?
Answer
Based on the conversation:
Heating mung bean powder to 50-60°C may help preserve some nutrients, but this temperature is not high enough to kill all microorganisms.
Adding powder containing microorganisms to a cream formulation will introduce contamination and significantly shorten the cream's shelf life, even with preservatives. Cosmetic ingredients must meet strict microbial standards.
To avoid contaminating the entire batch of cream, you can store the cream and the mung bean powder separately and mix them together just before each use. This approach was confirmed as a viable solution in the conversation.