Stability of Floral Waters (Lavender, Rose, Chamomile)

Floral waters such as Lavender Water, Rose Water, and Chamomile Water are produced via steam distillation, which involves heat during the extraction process. However, when incorporating these floral waters into cosmetic formulations, it is generally recommended to avoid exposing them to high temperatures for extended periods to preserve their delicate volatile compounds (which contribute to their aroma and beneficial properties) and the effectiveness of the added preservatives.

Heat Resistance:
While the exact maximum temperature and duration can vary slightly depending on the specific product and formulation, a general guideline is to add floral waters during the cool-down phase of your formulation, typically when the temperature drops below 40-45°C. Prolonged heating above this temperature, especially boiling, should be avoided.

pH Value:
Floral waters naturally have a slightly acidic pH. The pH of your final formulation can affect the stability of the floral water and the efficacy of its preservative (commonly Phenoxyethanol). Phenoxyethanol is generally effective in a pH range of 3 to 8, but is often optimal in slightly acidic to neutral conditions. Maintaining a pH within this range (e.g., 4.5-6.5) is usually suitable for formulations containing these floral waters to ensure stability and proper preservation. Extreme pH values (very low or very high) could potentially lead to degradation of the floral water components.

In summary, incorporate floral waters during the cool-down phase of your formulation and ensure the final product pH is compatible with the floral water and its preservative for optimal stability and efficacy.