How we scored it
Fermentation product of soy protein by Bacillus natto; fermentation substrate and biopolymer are fully natural.
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
Natto Gum is produced by fermenting soy protein with Bacillus natto. No synthetic alternative route exists.
In plain English
A sticky gum produced by fermenting soy protein with the bacteria used to make the Japanese food natto. Used to form a film on skin or hair.
CosIng definition: Product obtained from fermentation of soy protein by Bacillus natto
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.
- 2NATTO GUM. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3NATTO GUM. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=NATTO%20GUM