Aromastat™
Caprylhydroxamic Acid (and) Phenethyl Alcohol (and) Glycerin
Broad Spectrum Preservation System
Aromastat™ is a combination of multifunctional components for broad spectrum microbial protection.
- Broad pH range
- Effective in emulsions, creams, and lotions in addition to surfactant-based products such as shower gels, facial cleansers and shampoos
- Broad spectrum performance
- Free of parabens, formaldehyde donors, MIT, phenoxyethanol, and other traditional preservatives
Micro summary:
- Controls bacteria (gram +/-), yeast, and mold
- Pass results with industry standard tests: EP-A, USP51, and PCPC
- Pass results with recommended use level at pH 4-8: 1.0– 1.5% (w/w)
Standards & Certifications
Additional Information
How to Use
Recommended Use Level:
- O/W Emulsion: 1.0-1.5%
- O/W Sunscreens: 1.0-1.5%
- Cleansers: 1.0-1.5%
- Wipe Juices: 1.0-1.5%
Use Instruction:
- Gently heat to 45 - 50°C and mix well before using.
- Add to water phase (below 80°C) or during cool down phase (~40°C).
Please request an Alternative Preservation Formulators Guide for more information.
Primary Feedstocks
- Coconut
- Petrochemical
For more information about the origin and processing of this ingredient, please request a Technical & Regulatory Dossier.
Science Behind
This alternative preservation system employs the Hurdle Technology approach, utilizing a combination of multifunctional ingredients to create a hostile environment for microbial growth.
Aromastat™ includes the following multifunctional components to create a complete broad spectrum preservation system:
- Caprylhydroxamic Acid: A 100% natural organic acid and chelating agent that prevents the growth of yeast and mold in formulation. Unlike most organic acids used in preservation, caprylhydroxamic acid remains undissociated at neutral pH.
- Phenethyl alcohol: A carrier for ease of formulation that prevents the growth of bacteria in formulation
- Glycerin: A 100% natural humectant that acts as a carrier for ease of formulation. Glycerin also reduces water activity for preservation effects.
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