Preventing Yellowing in Cream Formulation

Question

My cream formulation turns yellow when stored outside the refrigerator or exposed to heat and light. I understand this might be due to sensitive ingredients like Tranexamic Acid and Niacinamide and issues with packaging opacity and storage temperature. What are the recommended methods or ingredients to prevent this discoloration and improve stability?

MySkinRecipes Expert · Accepted Answer

Addressing Cream Yellowing

The yellowing of your cream formulation, particularly when stored outside the refrigerator and exposed to heat, is likely caused by the degradation of sensitive ingredients due to oxidation and light exposure. Ingredients like Tranexamic Acid and Niacinamide, present in your formula, can be prone to discoloration under such conditions.

To help prevent this, you can add ingredients that act as antioxidants and UV protectors.

Recommended Additives

ActiveProtec™ OX: This is a high-performance antioxidant specifically designed to prevent discoloration in formulations, including whitening formulas. It works by preventing the oxidation of sensitive ingredients. It is water-soluble and can be mixed directly into the water phase.
- Usage Rate: 0.1-1.0%
Protec™ UV: This ingredient acts as a UV absorber, protecting the sensitive ingredients in your formula from degradation caused by UV light exposure. While the description indicates it is oil-soluble, incorporating it may still be possible with your emulsifier system.
- Usage Rate: 0.01% - 0.1% (0.03% for opaque packaging, 0.1% for transparent packaging)

Other Important Considerations

As the staff mentioned, the packaging and storage conditions play a crucial role.

Packaging: Using opaque containers that block light is highly recommended. Storing the product in a thick paper box can provide an extra layer of protection from light.
Storage: Avoiding high temperatures is essential. Storing the cream in a cool environment, such as a refrigerator, significantly helps maintain its stability and prevent discoloration, as you observed.

By incorporating appropriate antioxidants and UV absorbers, and ensuring proper packaging and storage, you can improve the stability of your cream and prevent it from turning yellow.