How we scored it
Enzyme protein produced by fermentation; amino acids built by the microbial host from its sugar medium, so fermentation-product and peptide rules give 1.0.
What counts. ISO 16128-2 scores the atoms that remain in the final ingredient. Reagents, solvents, catalysts and protecting groups used during manufacture leave no mass behind and are not counted.
Where it comes from
Dominant route is submerged fermentation of Aspergillus niger on starch or glucose media, with the enzyme recovered by filtration and concentration. No synthetic route is used.
In plain English
An enzyme (glucoamylase) that breaks starch down into glucose, listed as a skin-conditioning ingredient. It is a protein produced by growing fungi such as Aspergillus niger in fermentation tanks.
CosIng definition: Amylase, gluco-
References
- 1ISO 16128-1:2016 and ISO 16128-2:2017 — Guidelines on technical definitions and criteria for natural and organic cosmetic ingredients and products. ISO, Geneva.
- 2AMYLOGLUCOSIDASE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3AMYLOGLUCOSIDASE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=AMYLOGLUCOSIDASE