Conditioning Agent
HYDROLYZED STAPHYLOCOCCUS EPIDERMIDIS/NONFAT MILK/SOY FLOUR FERMENT
Safety score · 0–100
Fine
Derived from EU CosIng regulatory status, PubChem hazard data and published research. How we score.
About
A fermented ingredient combining probiotic-derived protein with dairy and soy components, offering microbiome-related potential but carrying allergenic concerns from milk and soy proteins.
Hydrolyzed Staphylococcus epidermidis/Nonfat Milk/Soy Flour Ferment is a hydrolysate from fermentation of nonfat milk and soy flour by Staphylococcus epidermidis, a commensal skin bacteria. While S. epidermidis itself is well-characterised and generally safe, the presence of dairy and soy proteins raises allergenic concerns that must be declared under EU cosmetics labelling requirements (Regulation EC 1223/2009, 7th Amendment). The fermentation process may reduce but not eliminate allergenic protein epitopes.
Function
Skin benefits
- Potential microbiome-supporting benefits
- Skin conditioning through ferment-derived peptides
- May support skin barrier function through probiotic metabolites
Known concerns
- Milk and soy allergens must be declared on EU cosmetics labelling
- Risk of allergic reaction in individuals with dairy or soy sensitivity
- Microbiome ingredient with limited long-term safety data
References
EU CosIng database
European Commission cosmetic ingredient registry — regulatory status, restrictions, authorised functions.
Related conditioning agents
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This profile is for educational purposes and does not constitute medical advice. Regulatory status and scientific understanding evolve — always read the physical product label and consult a healthcare professional for personal concerns.