Compatibility of Galactomyces Ferment Filtrate and Papaya Enzyme (Papain)

Mixing Galactomyces Ferment Filtrate and Papaya Enzyme (Papain) at the concentrations you mentioned is possible, but there's a significant consideration regarding the stability of the regular Papain enzyme.

• Regular Papaya Enzyme (Papain): The description for Papaya Enzyme (Papain) states that it is a powder and its efficiency decreases continuously when dissolved in water. It requires a pH of 5.5-7.0 for maximum stability and should be stored at low temperatures (6-15°C) in the finished formula. Mixing 1% Papain powder into 99% liquid Galactomyces Ferment Filtrate means the Papain will be dissolved, and its activity will likely degrade over time, especially if the pH of the Galactomyces Ferment Filtrate is outside the optimal 5.5-7.0 range or if stored at room temperature.
• Linked Papain: Linked Papain is specifically designed to address the instability of regular Papain in liquid formulations. It is a modified version that is cross-linked with a polymer to improve its stability when dissolved in water. It is a liquid with a pH range of 5.0-7.0, which is suitable for enzyme activity, and has a longer shelf life in liquid form.

Therefore, while you can mix regular Papain with Galactomyces Ferment Filtrate, the exfoliating effectiveness of the Papain will likely diminish relatively quickly. Using Linked Papain instead would be a better choice for creating a stable liquid formulation with Galactomyces Ferment Filtrate, as it is designed to maintain its enzyme activity for a longer period when dissolved.