Lactobacillus & Coconut Extract

This naturally derived preservative is sourced from coconuts and the probiotic bacteria lactobacillus.

The art of fermentation not only results in preserved pickles for consumption but also proves to be a valuable method for preserving other items susceptible to spoiling. Coconuts contain unique fats, including the medium-chain triglyceride lauric acid, known for its antifungal, antiviral, and antimicrobial properties. During the fermentation of coconuts by lactobacillus, not only is lauric acid enhanced, but additional beneficial antimicrobial compounds are also generated.

The distinctive compounds within coconuts, such as lipopeptides and phytocompounds, combined with the fermentation by lactobacillus, yield valuable antifungal and antibacterial compounds. The digestion and interaction of these lipopeptides in coconuts by lactobacillus bacteria produce preservatives that can be utilized through natural fermentation, providing a naturally derived, non-toxic, and skin-friendly alternative for natural skincare products.

Radish Root Ferment Filtrate

A root vegetable sourced alternative preservative in our products.

Distinguished by its unique approach to combating bacterial formation, this natural preservative plays a pivotal role in natural products seeking a non-synthetic and non-toxic preservation option. This antimicrobial excels in extending the shelf life of products and reducing the risk of external contamination. Derived from fermented radish root (Raphanus sativus), a common ingredient in pickling across Korea, China, and the Middle East, the Leuconostoc kimchii fermentation filtrate stands out as both functional and cost-effective as an antimicrobial agent.

As Leuconostoc kimchii feeds on the radish root, the bacteria possess the ability to preserve itself by inhibiting the growth of competing bacteria, a phenomenon attributed to the production of bacteriocins and lactic acid during fermentation. These compounds act as antimicrobials, creating an environment inhospitable for competing bacteria to thrive. Importantly, unlike some bacteria found on our underarms, the Leuconostoc kimchii bacteria are not odorous.

The filtrate from this radish root ferment emerges as an excellent alternative for individuals with reactive skin, providing a safe and non-toxic option compared to commonly used synthetic preservatives.