How we scored it
Extract of Lactobacillus fermentation of purslane plant; fermentation products are natural origin by this site's convention. 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 whole purslane (Portulaca oleracea) plant material with Lactobacillus bacteria, then extracting the product. No petrochemical route applies.
In plain English
An extract made by fermenting purslane plant with beneficial bacteria. Used as an antioxidant and skin conditioner. Made through natural fermentation, not chemical synthesis.
CosIng definition: Lactobacillus/Portulaca Oleracea Ferment Extract is the extract of the product obtained by the fermentation of the whole plant, Portulaca oleracea 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/PORTULACA OLERACEA FERMENT EXTRACT. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3LACTOBACILLUS/PORTULACA OLERACEA 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/PORTULACA%20OLERACEA%20FERMENT%20EXTRACT