Working With Stinky Ingredients - Part 2
Late last year, I asked a few fellow formulators who use predominately natural ingredients if there were any particular ones they would categorize as stinky and hard to work with.
There was a literal flood of replies.
Apparantly, I am not the only one who finds some ingredients
The Stinky WinnersHere's some of the most 'popular' nose-crinkling ingredients my fellow green formulators (and I) may or may not choose to work with due to their inherent smell
- Cocoa butter
- Unrefined shea butter
- Wheat germ oil
- Argan oil
- Neem oil (the all time winner and receiver of most votes)
- Carrot seed oil
- Tamanu oil
- Pomegranate seed oil
- Evening Primrose Oil
- Raspberry Seed Oil
- Kelp powder
- Tea Tree Essential oil
- Valerian Essential Oil
So, how do we deal with all this stinkiness?
Work With, Not AgainstOver the years, creating a pleasantly scented product with (some) inherently stinky ingredients has slowly but surely made its way into my regular formulating routine.
After years of trial-and-error and experimentation, it has almost become second nature to me. And even though there are some limitations, it is indeed possible to 'bend' a stinky ingredient or 2 into something entirely different with no need of masking the smell.
The answer: work with, not against.
The trick: get your perfuming nose on and compose your scent to include said stinky ingredient.
It's perfectly ok. I didn't think it was possible until I tried it either.
Next time, I'm going to show you how to get your perfuming nose on!
Just a thought. :-)
Some smells are so hard to mask/include!