Two questions:
1) How do you list infusions/teas per INCI standards? (I'm in Canada.) e.g. alkanet infused olive oil used at x% of the recipe (along with "regular" olive oil and other oils/butters). Or rosehip "tea" used for the water.
2) Marie Gale (in Soap & Cosmetic Labeling) recommends using OUT of the pot names ONLY if you know/can test for exactly how much free fat/glycerin is remaining in the finished product, that kind of thing. Otherwise she says to use in-the-pot names which means listing sodium hydroxide and the "un" saponified names of your oils/butters.
In Canada I believe the idea is to list the out-of-the-pot ingredients (e.g. sodium cocoate, sodium olivate, etc) and chemicals used "in the manufacture" of the product but not actually in the finished product (i.e. sodium hydroxide) are not to be listed.
Soooo ... this to me looks like two very different labeling protocols. Which feels like two different labels required if you're exporting to the US?
???
Karri
1) How do you list infusions/teas per INCI standards? (I'm in Canada.) e.g. alkanet infused olive oil used at x% of the recipe (along with "regular" olive oil and other oils/butters). Or rosehip "tea" used for the water.
2) Marie Gale (in Soap & Cosmetic Labeling) recommends using OUT of the pot names ONLY if you know/can test for exactly how much free fat/glycerin is remaining in the finished product, that kind of thing. Otherwise she says to use in-the-pot names which means listing sodium hydroxide and the "un" saponified names of your oils/butters.
In Canada I believe the idea is to list the out-of-the-pot ingredients (e.g. sodium cocoate, sodium olivate, etc) and chemicals used "in the manufacture" of the product but not actually in the finished product (i.e. sodium hydroxide) are not to be listed.
Soooo ... this to me looks like two very different labeling protocols. Which feels like two different labels required if you're exporting to the US?
???
Karri