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

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%

Recommended Products:

• YogurtFirm™ (Yogurt Extract)
• Kefir Ferment Filtrate
• MYFerment™ Exfo (Lactobacillus Ferment Lysate)
• Galactooligosaccharide (GOS)
• Galactomyces Ferment Filtrate (Glycol Free, Glycerin Free, Preservative Free)