How we scored it
INCI name, function (Light Stabilizer) and CAS 9001-37-0 identify the fermentation-derived enzyme; supplied formula/IUPAC instead describe D-glucose, the substrate, not the enzyme protein. Scored as the enzyme: 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
Produced by fermenting Aspergillus niger or related fungi and purifying the secreted enzyme. Note: the formula, molecular weight and IUPAC name supplied in this record actually describe D-glucose, a data error per the CosIng-over-formula rule in the instructions.
In plain English
An enzyme made by fermenting a common fungus, used in small amounts to help stabilise formulas. Note: the reference data supplied for this entry actually describes glucose, not the enzyme itself.
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.
- 2GLUCOSE OXIDASE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3GLUCOSE OXIDASE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=GLUCOSE%20OXIDASE