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Clay - Australian Washed Blue
$8.00 Including GST
Salicylic Acid
$8.50 Including GST
Potassium Sorbate
$6.00 Including GST
Potassium Sorbate is widely used as a preservative for food and cosmetics. In a solution it releases sorbic acid which is the active compound.
I use this as my preservative in my skin care products (only in those that require a preservative).
Potassium sorbate is effective against yeasts and moulds and can be used for a variety of preservative applications .
100g
Category: Acids etc
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Guar gum is a natural food thickener used in cooking and baking to bind, thicken and emulsify gluten-free ingredients. It has significantly more thickening ability than cornstarch. Guar gum is ideal for anyone looking for a thickener, emulsifier and firming agent in baked goods, jams and jellies, soups, salad dressings, sauces, syrups, juices and dairy products. Suggested usage rate ranges between 1/2 to 1 teaspoons per cup of flour
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Menthol crystals are easily solubilized in slightly warmed fixed oils, making it easily added to ointments, salves and balms. Menthol is used in pharmaceutical formulations for its analgesic and cooling effects. It can be used in cosmetics containing peppermint to boost its cooling and freshening effects. It is also widely used in the confectionery and flavoring industries.
Salicylic Acid
$8.50 Including GST
Salicylic Acid is a beta hydroxy acid found in many plants but it's most well know source is White Willow or Salix alba from which it;s name is derived.
Topically, Salicylic acid is most commonly found in products used to combat acne and other skin conditions such as dandruff, callouses and warts. It acts as a comdeolytic and bateriostatic agent meaning it stimulates the shedding of dead skin cells, unclogs pores and inhibits the growth of potentially acne causing bacteria.
Usage: add to the oil phase
0.5 to 1.0% for sensitive skin products
2.0% for active treatment products
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Xanthan Gum
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Xanthan gum is a natural emulsifier, thickener and stabilizer, derived from bacterial fermentation of corn sugar. With amazing properties including solubility in both hot and cold water, tolerance to salt, tolerance to pH and temperature changes, it is ideal for making gels and for thickening and adding volume to lotions and creams. Use at 0.5-1%. For quick easy dispersion, mix Xanthan Gum with vegetable glycerin (this prevents lumps and reduces mixing time)
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Xanthan gum is also used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products. The Xanthan gum will help give the dough or batter a sticky consistency that would normally be achieved with gluten.
Use at 1-2 tsp per cup on gluten free flour.
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