Stability and shelf life testing of natural anhydrous formulations
I am experimenting with anhydrous balms/butters. So far I got an impression that it is always a compromise between a nice soft texture and temperature stability. I want to use natural ingredients and by natural I mean those that sound natural or/and approved by Ecocert.
What I am puzzled about it what is the right way to conduct stability and shelf life test for such products. I want to make them at home before contacting professional testers. It seems it’s not uncommon to sell products with quite low melting point, at least for a small business not shipping internationally. I live in Northern Europe and see around some local companies selling butters that contain only shea and some liquid oils.
- What are the reasonable ways to conduct stability testing for “natural” anhydrous formulations? I didn’t have a chance to actually test the stability yet and thinking of buying an incubator for my home lab. But I believe their texture will change inevitably with temperature changes.
- Sounds like a weird question, but do you think it is okay to sell a product that melts, let’s say at 35C or lower?
- How about shelf life testing? Would it make sense to keep the balm at 45C for a couple of months, even if it melts, then let it solidify and check for appearance and functionality changes.
- Also I appreciate if anyone could advise any ingredients that can improve temperature stability without making balms too hard. I searched through this forum and found some suggestions, but they are not generally accepted if one wants to make natural and vegan claims.