When Testing Surpasses Everything You Expected
You: What's hurdle butter?
Me: I'm so thrilled you asked! Read on and I shall explain.
Storage RundownOne of these pots has been stored in my ingredients refrigerator (at a steady temperature of around 10º C / 50º F) and the other has been standing around at room temperature (around 21º C – 26º C / 70º F – 79º F).
This picture was taken about 1 month after the batch was made.
That's some time ago now: mid December 2017 to be more exact.
It's 'Just' ResearchI didn't make this product to use it. I made it specifically to test if storage temperature influences the shelf life of this specific formula and production method.
These 2 pots have been subject to regular peering, sniffing, photographing, and a bit of poking.
I started out with a single question but have been so blown away by this test, new questions keep piling up.
According to all that is normal, this product should have gone wonky months ago.
But both versions are still going strong.
And now, after 7 MonthsThe pic just above shows what they looked like in mid-June of this year. The room temp version has (visibly) been dipped into (with fingers) and the refrigerated version has had a bit removed with a small spatula to test on skin. Both have the same lovely feel. As you can see, the colour is no longer all that different in the 2.
Now, here comes the really fun part.
This product contains both (a healthy percentage of) water and fats, has no emulsifier, and no addition of preservative.
Yet it has not separated or gone bad.
In fact, it smells, looks, and feels quite like it did the day I made it over 6 months ago.
You: how the heck?
Me: I know, right?!
Hence the Name, Hurdle ButterThis test is an exercise in hurdle technology, so it was a bit of a no-brainer for me to name it hurdle butter.
If you want a little more information and explanation as to what hurdles have to do with anything cosmetics related, check this post (and the links at the bottom).
As soon as testing of this batch is finished, I promise to reveal a bit more, but for now, I couldn't help sharing this with you.
I am more than a little excited about how this particular combination of ingredients and production method is performing.
Ihaven’t had it lab tested - so I can’t 100% categorically tell you there is no bacteria. HOWEVER you saw that there was enough water content to cause some fungi and yet there is still nothing!
I’m still trying to wrap my brain around the whole thing and want to keep monitoring it with the room temp and refrigerator storage a bit longer while I start a few new batches, but it has really surpassed even my wildest!
Like is it possible when there's water added?