Preservatives are added into cosmetic products to ensure the microbiological stability. These components have, as a rule, the bactericidal and fungicidal (i.e. in respect of the fungi) activity. For each of cosmetic product, preservative is chosen individually, it is often used a mix of preservatives. Antioxidants - prevent lipid peroxidation and do not let free radicals accumulate in the organism. They are included in the formulation of cosmetic products not only for the protection of the skin, but also to prevent the peroxide oxidation of oils containing polyunsaturated fatty acids.
Unique Technological Offer
- Excellent solubility, high degree of distribution in final product.
- A mixture of antioxidants, created on the principle of synergism (mutual action reinforcement of each component).
- Minimization of changes and deterioration in the organoleptic properties of final product (taste, colour, texture and nutritional value).
Modern cosmetic products have long shelf-life (from about one to three years). Preservatives help ingredients of the product to preserve its properties for maximum amount of time. What’s more, they prevent the harmful effects of external environmental factors, which appear during unpacking. Thus preservatives kill bacteria of the external environment, making cosmetics suitable for using during a long time. Parabens: methyl-, propyl-, and butyl-, ethylparaben, as well isobutylparaben, isopropylparaben, benzylparaben and their sodium salts are the most popular type of preservatives used in cosmetics. Antioxidants are destroyed, reacting with free radicals. Effective work of the antioxidant requires the reducing agents, who will convert it to an active state. So, for example, vitamins C, E and bioflavonoids in addition to antioxidants allow to reduce the concentration of antioxidants. Dosage of preservatives should be chosen in such a way, so not to cause harm when using cosmetics and means of personal hygiene.
The range of preservatives and antioxidants