Sphingomonas Ferment Extract

Good

Film-Forming Agent

Sphingomonas Ferment Extract at a glance

  • Derived from fermented bacteria
  • Has skin conditioning properties
  • Also a film-forming agent
  • Effective at low use levels

Sphingomonas Ferment Extract description

_Sphingomonas_ ferment extract is a cosmetics ingredient obtained from fermented _Sphingomonas_, which are a group of gram-negative, aerobic (requires oxygen) bacteria. In skincare formulations, this extract functions as both a skin conditioning ingredient and as a film-forming agent, aiding in enhancing a product’s texture. Polysaccharide gums derived from this type of bacteria have been ruled safe as used in cosmetics. The typical use level of _Spingohmonas_ ferment extract in cosmetics is 0.05–0.5%.

Sphingomonas Ferment Extract references

  • SpecialChem, Website, Accessed May 2026
  • CosIng, Website, Accessed May 2026
  • Science Direct, Website, Accessed May 2026
  • Cosmetic Ingredient Review, Website, Accessed May 2026
  • Fermentation, May 2023, pages 1-34
  • Scientific Reports, November 2016, pages 1-9

Peer-reviewed, substantiated scientific research is used to assess ingredients in this dictionary. Regulations regarding constraints, permitted concentration levels and availability vary by country and region.

Ingredient ratings

Best

Proven and supported by independent studies. Outstanding active ingredient for most skin types or concerns.

Good

Necessary to improve a formula's texture, stability, or penetration.

Average

Generally non-irritating but may have aesthetic, stability, or other issues that limit its usefulness.

Bad

There is a likelihood of irritation. Risk increases when combined with other problematic ingredients.

Worst

May cause irritation, inflammation, dryness, etc. May offer benefit in some capability but overall, proven to do more harm than good.

unknown

We couldn't find this in our ingredient dictionary. We log all missing ingredients and make continuous updates.

Not rated

We have not yet rated this ingredient because we have not had a chance to review the research on it.