How we scored it
Filtrate of ginseng root fermented by L. acidophilus, L. bulgaricus and L. casei: ginsenosides, sugars, organic acids, peptides and bacterial metabolites, all plant or microbial n=1. 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 cultivated Panax ginseng root fermented with lactic acid bacteria in water or a sugar medium, then filtered. No non-natural alternative route is known, though the medium is not specified.
In plain English
Ginseng root that has been fermented by lactic acid bacteria (Lactobacillus), the same kind used in yoghurt, and then filtered. It is added to skincare products as a skin-conditioning ingredient and is made from ginseng root and bacterial fermentation products.
CosIng definition: Lactobacillus/Panax Ginseng Root Ferment Filtrate is a filtrate of the product obtained by the fermentation of Panax Ginseng Root (q.v.) by the microorganisms, Lactobacilus acidophilus, Lactobacillus bulgarcus and Lactobacillus casei.
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/PANAX GINSENG ROOT FERMENT FILTRATE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3LACTOBACILLUS/PANAX GINSENG ROOT FERMENT FILTRATE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=LACTOBACILLUS/PANAX%20GINSENG%20ROOT%20FERMENT%20FILTRATE