It is concluded that the novel paraben mixtures 47% M, 23.5% E, 6.0% P, 23.5% B and 44.5% M, 44.5% P, 11.0% B at 0.05-0.1% w/v represent improvements on the widely used combination 50% M, 35% E, 10% P, 5% B within the framework of the current tests, and should be considered as alternatives.
Preservatives of the weak-acid type do not control the growth of Z. bailii in ephedrine cough mixture for reasons discussed in this article. If the raw juice used in production of the product cannot be treated to eliminate the yeast, other preservatives must be sought. We show that paraben-based systems are effective in this role, and these are discussed as possible replacements for benzoate in the cough mixture.
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