Science
Mechanism of Action
The yeast Candida bombicola bio-converts a 10-butter lipid blend into glycolipid biosurfactants known as sophorolipids. This fermentation process enzymatically breaks down large, heavy triglycerides into smaller, more compatible free fatty acids and mono-diglycerides, lowering interfacial tension to allow the lipids to integrate seamlessly into the skin's natural barrier.
Research
Clinical Evidence
High confidence2%
Key findings
- 01 Clinical evaluation of a 2% concentration demonstrated a 32% improvement in skin hydration and a measurable reduction in Trans-Epidermal Water Loss (TEWL) over 28 days.
- 02 In-vivo testing confirmed that this fermented complex penetrates the stratum corneum up to 2.8 times faster than non-fermented butter blends.
Transparency
Dusting Analysis
Due to its long and impressive INCI name containing multiple popular butters (Shea, Avocado, Mango), this ingredient is frequently used at 'claim' levels below 1% to market botanical richness without providing the functional barrier benefits seen at 2% or higher.
The Formula
Formulation
Stability
The filtrate is heat-stable up to 80°C and acts as a self-emulsifying agent, which can improve the overall structural integrity of Oil-in-Water (O/W) emulsions.
Synergies
- Ceramides
- Cholesterol
- Squalane
- Fermented Oils
Safety
Safety Profile
While the specific complex is not CIR reviewed, the individual constituent butters and the non-pathogenic yeast used in fermentation are well-established as safe for topical use.
Your Skin
Skin Compatibility
Our Assessment
Verdict
An exceptional multi-butter complex that solves the absorption issues of traditional plant butters while providing clinically backed hydration and barrier support.
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References
Sources