Sabinsa natural preservative granted US patent

By Simon Pitman

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Sabinsa natural preservative granted US patent

Related tags Antioxidant

Sabinsa has further extended its patent portfolio after its natural preservative SabiLize was granted  a US patent for its application as an anti-oxidant and anti-microbial ingredient.

One of the biggest issues for many formulators of natural and organic certified products is to find a dependable natural-based preservative that will not compromise the integrity of the formulation, a challenge Sabinsa believes this latest offering takes on.

SabiLize is marketed as a natural-based preservative for topical products, with the company’s research and development team reporting that an economically viable dose of 0.5 percent has been proven to be effective at keeping various strains of bacteria at bay.

Lower doses prove efficacious

In particular the research team found that this dose was particularly effective at keeping strains of bacteria such as staphylococcus aureus, Escherichia coli, together with candida albicans and aspergills niger at bay.

The company says that all of this has been achieved by developing the ingredient from completely natural means, while using particularly low does to give significant anti-oxidant potential and giving broad spectrum antimicrobial activity.

“What the industry needed was a truly natural preservative that works, and we’ve solved that challenge,”​ said Sabinsa Marketing Director Shaheen Majeed.

“SabiLize New has two of the most important characteristic properties of a preservative: improved antimicrobial activity as well as a strong antioxidant activity to reduce oxidative damages.”

Sabinsa raises its natural ingredients profile

Sabinsa has been increasing its emphasis on natural-based ingredients in recent years, in an effort to tap into the fast growing global market for natural and organic cosmetics and personal care products.

In September last year, the company launched a new skin care formulation derived from a native Indian fruit called phyllanthus emblica, commonly known as the edible amla fruit.

The newly developed formulation has been named Saberry + Cococin, and has recently been awarded a US patent, which acknowledges the significant research and development that has gone in to its development.

In particular, it is the Saberry that was originally developed using the amla extract, and which the company says has been standardized using a valid biomarker β-glucogallin.

Related topics Formulation & Science

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