STRAWBERRY FRUIT/SUCROSE FERMENT
Safety score · 0–100
Fine
Derived from EU CosIng regulatory status, PubChem hazard data and published research. How we score.
About
Fermented strawberry and sucrose from Fragaria ananassa uses microbial fermentation to produce organic acids and smaller bioactive molecules that may enhance skin penetration. Fermentation can reduce allergenic potential of whole fruit while creating new actives.
Strawberry fruit/sucrose ferment is produced by spontaneous fermentation, generating lactic acid, acetic acid, and potentially ethanol. Fermentation breaks down fruit sugars and may increase bioavailability of phenolic compounds while reducing some fruit allergens. EU CosIng lists fermented ingredients without specific restrictions. pH of final formulation should be monitored as fermentation-derived acids can lower product pH.
Skin benefits
- Fermentation generates alpha-hydroxy acids for exfoliation
- May increase bioavailability of phenolic antioxidants
- Lactic acid supports skin hydration
- Reduced allergenic potential vs. unfermented fruit
Known concerns
- Fermentation produces organic acids that may lower product pH
- Residual ethanol from fermentation may cause dryness
- Potential for microbial contamination if not properly preserved
References
EU CosIng database
European Commission cosmetic ingredient registry — regulatory status, restrictions, authorised functions.
Check your shelf
Find STRAWBERRY FRUIT/SUCROSE FERMENT in your products.
Scan any cosmetic product with LuxSense to see if it contains STRAWBERRY FRUIT/SUCROSE FERMENT and get a full ingredient breakdown with safety scores.
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.