Propyl Paraben (Plain) BP

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Parabens have been successfully used in cosmetics for more than 80 years. The use of Paraben, alone or in combination with other compounds, is well suited for the preservation of cosmetics.

In most cosmetics, Parabens are used at very low levels ranging from 0.01 to 0.3%. The product containing Parabens may be used on an occasional or a consistent basis and their use may extend product life.

Physical form White or almost white crystalline powder
Colour White- almost white
Solubility Very slightly soluble in water
Methanol-freely soluble
Melting Point ⁰C 125⁰C-128⁰C
IR The infrared absorption spectrum of the sample should be concordant with the spectrum of Methyl parahydroxybenzoate CRS
Appearance of solution A 10% w/v solution in ethanol (96%) is clear and not more intensely coloured than reference solution BY6
Acidity Not more than 0.1 ml of 0.1M sodium hydroxide solution is required
Sulphated ash w/w Not more than 0.1%
Assay by HPLC (C₆H₈O₃) 98.0%-102.0%
Grade Material meets IP/ BP/USP/NF specifications
Packing 25 kg. drum
Certified ISO 9001/ISO 14001

Storage Conditions: To be stored on above ground on clean , dry & dust free godown

Shelf Life: It should meet the requirements for a period of at least 3 years from date of manufacture under appropriate conditions of packaging, storage and transport.

Uses: Propyl Parabens are used in personal care products - body lotions, body scrubs, face masks, face skin cleansers, hair colours, hair conditioners.

Usage in Food: Under FDA regulation, Methylparaben and Propylparaben are generally recognized as safe (GRAS) when used as chemical preservatives in foods, with a use limit of 0.1% for each. They are used in processed vegetables, baked goods, fats and oils, seasonings, sugar substitutes, and frozen dairy products in concentrations up to 0.1%.

Usage in Pharmaceuticals: Parabens were first used in pharmaceutical products in 1924. Since then, they have been incorporated as preservatives in a variety of pharmaceutical formulations. Combinations of Parabens are more effective as preservatives than individual esters.

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