How we scored it
Extract of Lactobacillus-fermented pumpkin fruit; fermentation product, 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 pumpkin (Cucurbita pepo) fruit with Lactobacillus bacteria, then extracting. No synthetic alternative exists.
In plain English
A skin-conditioning extract made by fermenting pumpkin with beneficial bacteria, similar to fermented vegetable foods.
CosIng definition: Lactobacillus/Pumpkin 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/PUMPKIN FERMENT EXTRACT. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3LACTOBACILLUS/PUMPKIN 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/PUMPKIN%20FERMENT%20EXTRACT