High nutritional cosmetics must have anti microbial substances. Cosmetic
preservatives are generally "substances added to cosmetics for the purpose of
inhibiting the growth of microorganisms in cosmetics". Its function is to
prevent the deterioration of cosmetics in production, use and shelf life, which
will damage the health of consumers. At the same time, the prevention of
secondary pollution mainly depends on preservatives.
The preservatives used in cosmetics listed in the safety technical
specifications for cosmetics (2015 Edition) must comply with the provisions in
the table, including the maximum allowable concentration, scope of use and
restrictions, as well as the use conditions and precautions that must be marked
on the label. The preservatives listed in the regulations mainly consider that
under the conditions at that time, the preservatives listed have obvious
bactericidal and antiseptic effect, and the toxicity is safe when the addition
amount does not exceed the maximum limit. With the progress of science and
technology and the test of practice, some preservatives in the list will be
removed, and some substances may enter the list. Therefore, preservatives within
the scope of regulations change with the revision of regulations.
From the above point of view, it will be found that the concept of no
preservative is contrary to the appellation of scientific knowledge. After all,
some substances have anti-corrosion effects. These substances are neither
included in the 51 preservatives in the technical specification for the safety
of cosmetics (2015 Edition) nor among the more than 1000 substances prohibited
in cosmetics in the specification. Therefore, it seems reasonable to call these
substances with certain anti-corrosion effects as no preservatives. In any case,
the rise of no added preservatives is a progress in cosmetics production,
because the toxicological safety of no added preservatives is much higher than
that of traditional preservatives. It is more scientific to call it green
preservative or low toxic bacteriostatic agent without added preservative.
However, in a commercial sense, the concept of no preservative can attract more
consumers and bring a larger sales share to cosmetics manufacturers. The
prohibition of some traditional high-efficiency preservatives is the driving
force for the rapid development of non added preservatives. The public's
attention to toxicological safety and irritant attention are the basis for the
expansion of non added preservatives.
The main combination of biological R & D and production without adding
preservatives is: polyol compound octyl hydroxamic acid series products, two or
more diol compositions with chain length (straight chain) of 5 to 10 carbon
atoms, which show synergistic antibacterial effect on some bacteria. There are
many compounding schemes of these polyols, but they all need microbial
experiments to verify whether they have mutual synergy, and they may also
inhibit each other, which is not feasible. Through many years of experimental
data, test and analysis, and according to the technical characteristics of its
own company, Jian Kai laboratory has compounded a series of medium and high-end
products without preservatives. The market feedback is very good, which has
created a good reputation in the industry and made it a winner in microbial
control and preservative technology.
For the popular production of non additive cosmetics, the key lies in the
choice of non additive preservatives. There are many varieties without
preservatives. At present, alcohols are popular: pentanediol, hexanediol,
propylene glycol, butanediol, octyl glycol, phenylethanol, etc. Polar
amphiphiles with medium carbon chain length: ethylhexylglycerol, glycerol
octanoate, glycerol decanoate, decanoic acid, sorbitan octanoate, glycerol
undecanoic acid ester, etc. Organic acids: levulinic acid, Anisic Acid, octyl
hydroxamic acid, etc. Ketones: p-hydroxyacetophenone, etc. In fact, the compound
use of the above substances has become the mainstream without adding
preservatives in the market.
