Natural Saponins: Soap Nut (Sapindus mukorossi), Shikakai (Acacia Concinna) and Licorice (Glycyrrhiza glabra) have been from ancient times used as natural saponifying agents. Most of the consumers are most probably used to these biological ingredients.
Our thought of a hair-wash or body-wash is not without its healing and microbial properties on the skin. Our idea of a skin care is also not without decreasing the certain harmful effects of ingredients like soap (even the naturally produced Castile soap). Hence to value add to the protective properties of the hair-wash and body-wash and alleviate the harmful effects (if any), we decided to add the above ingredients to the composition.
Soap Nut (Sapindus mukorossi) is a natural surfactant, it enhances to the overall lathering of the soap and gives a rich feeling during application. It is a natural surfactant which enhances the action of the Castile soap. Shikakai (Acacia Concinna), is a natural conditioner which additionally controls dandruff, prevents fungal infection and enhances blood flow on the scalp. Licorice (Glycyrrhiza glabra), is a wonderful substance which has been in the focus of many researches. It can act as a saponin and filled with various phytochemical which can offer a long-term protection of the skin.
How do we use and protect these substances in our product?
The main challenge in the use of these biological ingredients is to protect them in aqueous medium and protecting them from microbial attack. Generally the products made from these substances be used within a week or be stored in the refrigerator. We are happy to announce that through the dispenser design and separation of the ingredient, we have found that there is a self-preserving environment in our dispenser. The chamber which contains apple cider vinegar acts as a self-preserving environment. Apple cider vinegar once again comes to our rescue and enables formulation of the product with biological additives with a shelf-life of at least 12 months. (Our claims are all supported by appropriate laboratory testings).
The other challenge in incorporating these products is to stabilise them in the solution and prevent them from precipitating. To this end we use finely powdered samples of these ingredients suspended in the product with careful calibration of the viscosity of the products using a combination of food-grade thickeners that these suspensions are stable over the entire shelf-life of the products.