How we scored it
Lactobacillus fermentation of soy milk; sugars, peptides, lactic acid and water are all fermentation or plant-derived. 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
Soy milk is fermented with Lactobacillus and the broth is processed to a liquid ingredient. No alternative route applies.
In plain English
A liquid made by fermenting soy milk with Lactobacillus bacteria, used as a humectant and skin-conditioning ingredient. It contains soy-derived sugars and peptides and fermentation products such as lactic acid.
CosIng definition: Lactobacillus/Soymilk Ferment is the product obtained by the fermentation of Soymilk 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/SOYMILK FERMENT. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3LACTOBACILLUS/SOYMILK FERMENT. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=LACTOBACILLUS/SOYMILK%20FERMENT