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LACTOBACILLUS/VELVET EXTRACT FERMENT FILTRATE.

Valuable CAS - / HUMECTANT

This advanced postbiotic ingredient is derived from the fermentation of velvet extract by Lactobacillus, yielding a filtrate rich in beneficial compounds. It is precisely engineered to enhance skin's resilience, optimize its ecosystem, and deliver multifaceted dermatological improvements for a balanced and radiant complexion.

Humectant Antioxidant Soothing Skin Barrier Support Cell Renewal Microbiome Support Gentle Exfoliation Antimicrobial pH Balancing Skin Brightening (with caution)

Science

Lactobacillus/Velvet Extract Ferment Filtrate, a postbiotic, operates by promoting cellular renewal, which assists in refining skin texture and minimizing the appearance of scarring. It rigorously fortifies the skin barrier, enhancing moisture retention and establishing robust protection against environmental stressors. This ingredient possesses intrinsic soothing properties, effectively mitigating signs of sensitivity such such as stinging and itching. Functioning as a natural antioxidant, it actively neutralizes free radicals, thereby counteracting premature aging indicators like fine lines and loss of elasticity. It further optimizes skin health by balancing pH levels and fostering a thriving skin microbiome, which collectively contribute to regeneration and luminosity. The fermentation process liberates a spectrum of bioactive compounds, including amino acids, peptides, organic acids (such as lactic acid), and enzymes, all vital for comprehensive skin repair, deep hydration, gentle exfoliation, and accelerated barrier recovery. This filtrate can stimulate the production of beta-defensins within skin cells and exhibits antimicrobial efficacy by acidifying the skin environment and generating bacteriocins, thereby combating bacteria implicated in infection and inflammation. Furthermore, certain postbiotics within this filtrate may act as tyrosinase-inhibitors, influencing skin pigmentation.


Research

Medium confidence
Effective range ≤5.6%
Optimal

5%

Key findings

  1. 01 47% reduction in redness
  2. 02 Enhanced skin hydration, barrier integrity, and overall skin quality
  3. 03 Reduced stinging and itching, boosted hydration

Transparency

Not commonly dusted

Given its diverse biological activities and the range of benefits it confers, Lactobacillus/Velvet Extract Ferment Filtrate is typically incorporated into formulations at functional concentrations designed to elicit its intended postbiotic effects rather than at minimal, 'dusting' levels.


The Formula

Solubility
Water
Optimal pH 3 – 8
0 7 14

Stability

This water-soluble ingredient should be integrated into water-based formulations or the water phase of emulsions. For optimal stability, it is recommended to add it during the cooling phase at temperatures maintained below 70°C (158°F) and prior to the introduction of thickening agents such as xanthan gum or Carbopol Ultrez 10.


Safety

CIR Status
Safe as used
Max tested
5.6%
Sensitization risk Moderate

The CIR Expert Panel has deemed the broader category of Lactobacillus Ferment ingredients, including filtrates and lysates, as 'safe as used' in cosmetics, with reported maximum concentrations up to 5.6% in leave-on skincare. While generally well-tolerated, individuals with sensitive skin should perform a patch test due to a noted risk of allergic reaction. It is important for cosmetic formulators to be aware that postbiotics within this ingredient may exhibit tyrosinase-inhibiting effects, which could lead to skin lightening. Therefore, this ingredient must be used responsibly to avoid unintended depigmentation. SCCS status for this specific ingredient is currently unavailable.


Your Skin

Yes Normal
Yes Dry
Yes Oily
Yes Sensitive
Irritancy Unknown
Comedogenicity Unknown

Our Assessment

Valuable

LACTOBACILLUS/VELVET EXTRACT FERMENT FILTRATE is a valuable postbiotic offering comprehensive skin benefits, including enhanced hydration, barrier integrity, and soothing properties, making it suitable for a wide range of skin types and concerns.


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