Product: Shampoo (Sulphate-free and Regular Versions)
Solution: ε-Polylysine 0.05%
Region: North America, Europe, Asia
Combination: ε-Polylysine for microbial control in shampoo
Natural Preservation in Shampoo with ε-Polylysine
Introduction: Shampoo is a staple in personal care routines, but due to its high-water content, it can easily become contaminated by microorganisms, particularly bacteria and fungi. ε-Polylysine is a natural preservative that can be used to prevent microbial contamination, extending the shelf life of shampoos while keeping the formula clean and free from synthetic preservatives.
Issues
Microbial Contamination: The wet, creamy consistency of shampoo makes it an ideal breeding ground for bacteria, especially after the bottle is opened and exposed to air.
Shelf Life: Without preservatives, shampoos can become contaminated, resulting in a short shelf life of around 6–12 months.
Clean-Label Preference: Consumers are increasingly opting for natural, clean-label products that avoid the use of synthetic chemicals and preservatives.
Solution:ε-Polylysine 0.05%: ε-Polylysine was incorporated into the shampoo formulation to provide antimicrobial protection against a range of common contaminants, including Staphylococcus aureus and Candida albicans.
Results
Effective Antimicrobial Protection: ε-Polylysine successfully inhibited the growth of common bacteria and fungi, keeping the shampoo free from microbial contamination for up to 12 months.
Extended Shelf Life: The shampoo’s shelf life was extended from 6 months to 12 months, ensuring it remains safe and effective over time.
No Sensory Changes: The shampoo retained its silky texture, pleasant fragrance, and foam quality, with no impact on performance or user experience.
Conclusion:ε-Polylysine provides an excellent natural preservative for shampoo, offering longer shelf life, antimicrobial protection, and clean-label compliance. It is an ideal choice for those seeking natural, preservative-free hair care products.
ε-Polylysine is a natural antimicrobial peptide produced through microbial fermentation. It is widely used as a food preservative due to its broad-spectrum antimicrobial activity, excellent safety profile, and biodegradability.