How we scored it
Protein enzyme made by microbial fermentation (Aspergillus oryzae host); amino-acid polymer from fermentation medium: 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
Aspergillus oryzae expressing the Myceliophthora thermophila laccase gene is fermented on carbohydrate media and the enzyme is recovered and purified. No chemical synthesis is involved.
In plain English
An enzyme that drives oxidation reactions, such as those used in some hair-colouring systems. It is produced by fermentation of a fungus (Aspergillus oryzae) carrying the laccase gene from another fungus, then purified.
CosIng definition: Laccase is an enzyme produced by fermentation of Aspergillus oryzae expressing the gene encoding a laccase from Myceliophthora thermophila
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.
- 2LACCASE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3LACCASE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=LACCASE