How we scored it
Pumpkin (Cucurbita pepo) fruit fermented by Lactobacillus and extracted; plant and microbial material only; 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
Pumpkin fruit is fermented with Lactobacillus and the resulting product is extracted. No alternative route is significant.
In plain English
A skin-conditioning ingredient made by fermenting pumpkin fruit with Lactobacillus bacteria and extracting the result. It comes entirely from the fruit and the bacterial culture.
CosIng definition: Lactobacillus/Curcurbita pepo Ferment Extract is the extract of the product obtained by the fermentation of the fruit of Curcurbita pepo (pumpkin) by the microorganism, Lactobacillus
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.
- 2LACTOBACILLUS/CUCURBITA PEPO FERMENT EXTRACT. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3LACTOBACILLUS/CUCURBITA PEPO FERMENT EXTRACT. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=LACTOBACILLUS/CUCURBITA%20PEPO%20FERMENT%20EXTRACT