Compound of 1. Preservative

Generally speaking, a certain preservative only has a killing or inhibiting effect on a specific colony. Therefore, for the following considerations, it is necessary to study the compound of preservatives in the formula.

Broaden the antibacterial spectrum: some preservatives have good effects on some microorganisms and poor effects on others, while another preservative is just the opposite. The combination of the two can achieve the purpose of broad-spectrum antibacterial prevention and control.

2, improve the efficacy: two kinds of bactericidal mechanism of different preservatives sharing, the effect is often not a simple superposition, but a multiplier effect, usually in the case of reducing the amount of use, still maintain sufficient bactericidal effect.

3. Anti-secondary pollution: Some preservatives have better killing effect on mold and rot microorganisms, but the residual period is limited, while the other type of preservatives has little killing effect, but the inhibitory effect is significant. The two are mixed, which can ensure the quality of storage and shelf, and can prevent repeated pollution during use.

4, improve safety: a single use of preservatives, sometimes to achieve anti-corrosion effect, the amount needs to exceed the prescribed allowable amount, if a variety of preservatives in the allowable amount of mixing, both to achieve the purpose of prevention and control, but also to ensure the safety of the product.

5. Prevention of drug resistance: If a certain microorganism is prone to drug resistance to a preservative, it is naturally much more difficult to develop resistance to more than two preservatives at the same time.

Compatibility of 2. preservatives

Compatibility refers to the process in which preservatives can interact with the components of the contents, packaging materials, specific substances, etc., causing the effect to be reduced or even invalid, which should be paid attention.

1. A certain constituent material in the product, such as carbohydrates, metal oxides, cellulose, etc., will adsorb preservatives and reduce their effectiveness.

2. The product contains starch substances, which can affect the antibacterial effect of paraben esters.

3. High concentrations of protein (amino acids) on the one hand may form a protective layer on microorganisms, reducing the activity of preservatives, on the other hand, it can promote the growth of microorganisms.

4, metal ions such as Mg2, Ca2, Zn2, the activity of preservatives have a great impact, in general, excessive metal ions in spices, lubricants, natural or sensitive compounds easy to form insoluble or catalytic oxidation reaction.

5. Preservatives can form hydrogen bonds with certain components of cosmetics (such as sorbic acid and certain components) or chelates (such as iron ions in thickeners), which reduce the effectiveness of the preservative system by "binding" or "consuming.

6, a small amount of surfactant to increase the permeability of preservatives on the cell membrane, there is a synergistic effect, but a large amount will form micelles, attract preservatives in the water phase, reduce the content of preservatives in the water phase, affecting its bactericidal efficacy.

7, some preservatives and surfactants such as sulfate (ester), carbonate (ester), nitrogen-containing surfactants, and the role of pigment fluorescent dyes, and packaging materials (plastic, metal, rubber), in the impact of the effectiveness of preservatives, but also damage the quality of the product.

8. The effects or potential effects of preservatives on the surface tension of deionized water, the foaming of products, the solubility of components, the color of pigments, the fragrance of spices, and the biological activity of active factors should be considered.