The need to deliver increasingly complex agricultural formulations containing multiple active ingredients with various properties creates innovation challenges to lend chemical stability over the product shelf life.  Chemical instability could be the result of reactions between active ingredients and/or co-formulants, photo-degradations, oxidations, hydrolysis, etc. Therefore, technologies that can effectively isolate, hinder, or eliminate adverse reactions are critical for a successful stable agrochemical formulation. The methodology employed in each instance is usually specific to the type of degradation mechanisms expected in the particular formulation of concern. In this work, various stabilizing techniques (managing moisture content, hydroxyl groups, counter-ions etc.) used in formulation development will be discussed and a formulation case study will be presented to exemplify an innovative approach to prevent ester active ingredient degradation caused by transesterification or hydrolysis.

Improving the chemical stability of emulsifiable concentrate agricultural formulations

256th National Meeting (2018)

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