Saccharomyces/Potato Extract Ferment Filtrate ●
TL;DR. This ingredient is primarily a skin-conditioning and humectant-support ingredient, used to add a softer feel and contribute water-soluble fermentation metabolites to the formula. It may also support scalp or skin comfort in rinse-off and leave-on products.
What does Saccharomyces/Potato Extract Ferment Filtrate do in a cosmetic formula?
This ingredient is primarily a skin-conditioning and humectant-support ingredient, used to add a softer feel and contribute water-soluble fermentation metabolites to the formula. It may also support scalp or skin comfort in rinse-off and leave-on products.
Is Saccharomyces/Potato Extract Ferment Filtrate clean?
This ingredient is generally low-friction in clean beauty frameworks when made from non-GMO feedstocks and preserved with accepted systems. The main review points are residual proteins, fermentation byproducts, and the separate preservative system used in the finished raw material.
Is Saccharomyces/Potato Extract Ferment Filtrate sustainable?
This material is typically made from renewable agricultural input through water-based biofermentation, which fits well with lower-impact sourcing. It is expected to be biodegradable, with sustainability depending on feedstock sourcing, energy use, and wastewater management at the supplier level.
Is Saccharomyces/Potato Extract Ferment Filtrate COSMOS-approved?
This ingredient can be compatible with COSMOS-natural and potentially COSMOS-organic formulas when produced from approved natural feedstocks, non-GMO microorganisms, and allowed processing aids. It aligns well with Green Chemistry through renewable inputs, aqueous processing, and a biodegradable composition.
How does Saccharomyces/Potato Extract Ferment Filtrate work chemically?
This material is not a single molecule, it is an aqueous mixture of small polar metabolites such as sugars, amino acids, peptides, minerals, and organic acids generated during controlled biofermentation and then clarified by filtration. Use levels are supplier-dependent, often in low single-digit percentages, and it is usually added during cool-down with attention to preservation, microbial specifications, and formula pH compatibility.
Last updated 2026-05-13