Zinc Pidolate (Zinc PCA) is a topical skin product with purifying, astingent, anti-inflammatory, antiseptic activity. It has long been used as a cosmetic ingredient, because of its astringent and anti-microbial properties. Zinc Pidolate has also being shown to be effective against halitosis. Zinc PCA prevents the UV-induced MMP-1 production in vitro by suppressing the activation of AP-1. Zinc PCA was also able to enhance type I collagen synthesis in NHDFs, by increasing the expression of the mRNA encoding the ascorbic acid transporter SVCT2 in non-UV irradiated NHDFs, which suggests its promising effect against not only photoaged skin but also for the simple atrophic change of intrinsic skin ageing. Zinc PCA is able to suppress sebum secretion by inhibiting 5-α reductase in hyperseborrhea, to suppress body odor by forming zinc salts with short-chain fatty acids, to suppress wrinkles by inhibiting AP-1 to and inhibit bacterial growth including acne related Propionibacterium acnes.

Phenoxyisopropanol is used as an approved preservative. Protectol PP preservative is a mixture of 1- Phenoxy-2-propanol (phenoxyisopropanol) and 2-Phenoxy-1-propanol, is widely accepted around the world and is allowed as a preservative in cosmetics, toiletries and household products. Phenoxyisopropanol is a component of Clearasil daily face wash, used to prevent pimples, keep pores clear where pimples start, deep clean, remove dirt and oil.

Tribehenin is composed of glycerin and behenic acid, a naturally-occurring long-chain fatty acid. Tribehenin is found in animal and vegetable fats and oils such as tallow, palm-nut and coconut oils. It is used as a conditioning agent in a wide variety of skin care products, including makeup formulas, creams and lotions, sunscreen products, and skin care and skin cleansing products. Tribehenin is considered a low hazard ingredient by the Cosmetics Database, which notes that it can be a penetration enhancer and assist other chemicals in reaching lower levels of the skin.

SODIUM ANISATE is derived from fennel, this is the sodium salt of p-anisic acid. It is classified as antimicrobial and flavouring. It acts as an anti-fungal agent, and when paired with sodium levulinate the two ingredients make for a comprehensive preservative for cosmetics. This ingredient is approved for use in organic cosmetics. Sodium anisate (dermosoft® anisate) is an easy to use water soluble salt of an organic acid with an excellent fungicidal activity. It can be added to the cold or hot water phase at any step of the process. The combination with antimicrobial surface active substances or organic acids is recommended to improve the performance of the product even at higher pH.

Phenethyl alcohol, or 2-phenylethanol, is an aromatic alcohol with a rosy scent. It is widely used in the food, fragrance, and cosmetic industries. It is used in the formulation of eye area makeup, skin care products, shampoos, perfumes, and colognes. Promising sources of natural 2-phenylethanol are microorganisms, especially yeasts, which can produce it by biosynthesis and biotransformation.

Aminomethylpropanol is a synthetic ingredient that functions as a buffer to adjust the pH of cosmetics and personal care products. In cosmetics and personal care products, aminomethylpropanol is used in the formulation of creams and lotions, hair sprays, wave sets, hair dyes and colors, eye and facial products, and other hair and skin care products. The main function of aminomethylpropanol in these products is to establish and hold the pH. The Food and Drug Administration (FDA) includes aminomethylpropanol on its list of indirect food additives as a component of adhesives that are in contact with food. The European Chemicals Agency (ECHA) identifies that “substance causes serious eye irritation, is harmful to aquatic life with long lasting effects and causes skin irritation, causes serious eye damage.” Toxicologically significant concentrations of AMP are unlikely to be achieved in the systemic circulation and/or target tissues in humans as a result of dermal application of products containing aminomethylpropanol. Systemically absorbed dose will be rapidly eliminated from the body with little remaining at the application site.

A. W. Van Hoffman was the first to isolate sorbic acid from the berries of the mountain ash tree in the year 1859. The antimicrobial (preservative) properties of sorbic acid were recognized in the 1940's. In the late 1940's and 1950's it became commercially available. Sorbic acid and its potassium salt are now used in many countries in the production of sweet white wines. In the United States, BATF permits the use of sorbic acid and potassium sorbate to preserve wine. The maximum concentration of sorbic acid allowed in finished wine is 300 mg/L, (300 ppm). The antimicrobial action of sorbic acid is primarily against yeasts and molds. It's action against bacteria appears to be selective. The soluble sorbates are preferred when it is desired to use the preservative in liquid form, or when aqueous systems are to be preserved. Sodium sorbate in solid form is unstable and very rapidly undergoes oxidation on exposure to atmospheric oxygen. It is therefore not produced on the industrial scale. Aqueous solutions of sodium sorbate remain stable for some time. Calcium sorbate is used in the manufacture of fungistatic wrappers because it is highly stable to oxidation, but this use is very limited. Sorbic acid and sorbates can be directly added into the product. The products can be dipped or sprayed with aqueous solutions of sorbates. Dusting of food with dry sorbic acid is also possible but less recommended because sorbic acid irritates the skin and mucous membranes. Sorbic acid and particularly calcium sorbate can be used as active substances in fungistatic wrappers. A general survey of the numerous uses of sorbic acid in the food sector will be given. Some fields of application will be discussed that are either unimportant or not permitted in the U.K.