How we scored it
Fermentation product of soybean seed with Lactobacillus, then extracted: 1.00.
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
Soybean seed is fermented with Lactobacillus, then the broth is extracted and filtered. No synthetic route exists.
In plain English
A liquid made by fermenting soybean seeds with Lactobacillus bacteria and then extracting the result. Fermentation breaks soy proteins and sugars into smaller pieces. It is used to condition skin and comes entirely from soybeans and microbes.
CosIng definition: Lactobacillus/Soybean Seed Ferment Extract is the extract of the product obtained by the fermentation of Glycine Soja (Soybean) Seed 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/SOYBEAN SEED FERMENT EXTRACT. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3LACTOBACILLUS/SOYBEAN SEED 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/SOYBEAN%20SEED%20FERMENT%20EXTRACT