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LACTOBACILLUS/PYRUS COMMUNIS FRUIT/MOLASSES FERMENT FILTRATE

83

Safety score · 0–100

Good

Derived from EU CosIng regulatory status, PubChem hazard data and published research. How we score.

About

Lactobacillus-fermented pear and molasses filtrate is a probiotic cosmetic ingredient combining fruit sugars with beneficial bacteria fermentation byproducts, used for its skin-barrier supporting and soothing properties.

Lactobacillus/Pyrus Communis Fruit/Molasses Ferment Filtrate is produced using Lactobacillus species, GRAS-status organisms commonly used in food fermentation. EU Regulation (EC) No 1223/2009 does not restrict fermented ingredients per se. The ingredient is listed in the CosIng database under 'skin conditioning.' Fermentation by Lactobacillus produces lactic acid, which may provide mild exfoliation. No EU maximum concentration is specified.

Skin benefits

  • Lactic acid provides gentle alpha-hydroxy acid exfoliation
  • Fermented compounds may support skin microbiome balance
  • Contains B vitamins from fermentation

Known concerns

  • Lactic acid from fermentation may cause mild irritation in sensitive skin
  • Molasses content adds sugars that may affect microbial stability of the final product
  • Requires adequate preservation in cosmetic formulation

References

EU

EU CosIng database

European Commission cosmetic ingredient registry — regulatory status, restrictions, authorised functions.

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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.