Compatibility and Formulation Guidelines for Fermentation-Derived Extracts in Face Cream

Question

Can the following extracts be used together in a face cream formulation? What is the ideal pH level for such a formula, and are there any specific precautions or limitations I should be aware of?

Lactobacillus Ferment Lysate
Kefir Ferment Filtrate
Yogurt Extract
Galactooligosaccharide

Answer 1

Compatibility and Usage Guidelines

The ingredients you mentioned—Lactobacillus Ferment Lysate, Kefir Ferment Filtrate, Yogurt Extract, and Galactooligosaccharide (GOS)—are highly compatible and can be used together in a face cream. They work synergistically as a "Microbiome-Friendly" complex to strengthen the skin barrier, balance the skin's natural flora, and provide anti-aging and soothing benefits.

1. Compatibility

All these ingredients are water-soluble and derived from fermentation processes. They can be combined in the water phase or added during the cool-down phase of a cream formulation.

YogurtFirm™ (Yogurt Extract): Focuses on reducing wrinkles and providing nutrients.
Kefir Ferment Filtrate: Excellent for reducing redness and brightening the skin.
MYFerment™ Exfo (Lactobacillus Ferment Lysate): Provides gentle exfoliation and supports the skin barrier.
Galactooligosaccharide (GOS): Acts as a prebiotic to feed beneficial bacteria and reduce pigmentation.
Galactomyces Ferment Filtrate: (If included) Helps smooth and revitalize the skin.

2. Ideal pH Level

For a formula containing these fermentation-derived ingredients, the ideal pH range is 5.0 – 5.5.

This range is close to the skin's natural pH, which is optimal for maintaining a healthy microbiome.
Most ferment filtrates and lysates are stable and effective within this slightly acidic range (pH 4.5 – 6.0).

3. Precautions and Limitations

Temperature Sensitivity: Most of these ingredients are sensitive to high temperatures.
- YogurtFirm™, MYFerment™ Exfo, and Galactomyces should be added in the final step (Cool-down phase) when the temperature of the cream is below 40°C to prevent the degradation of active proteins and enzymes.
Storage Requirements:
- YogurtFirm™ and Galactomyces must be stored in the refrigerator (4°C - 8°C).
- MYFerment™ Exfo is recommended for long-term storage in the refrigerator (5°C - 15°C).
Preservation: Because these ingredients are rich in amino acids, peptides, and sugars, they can serve as a food source for microbes. It is crucial to use an effective, broad-spectrum preservative system to prevent contamination.
Usage Rates: Ensure the total concentration of these active ingredients does not destabilize the cream emulsion. Typical usage rates are:
- YogurtFirm™: 5-20%
- Kefir Ferment: 3-10%
- MYFerment™ Exfo: 1-5% (for general use)
- GOS: 3-5%