Performance Sources and Formulation Applications of Enzyme-Based Ingredients in Daily Chemical Products: Fermentation Transformation, Enzymatic Reactions, and Application Principles

1 Basic Attributes of Enzyme-Based Ingredients in Daily Chemical Products

In daily chemical products, “enzymes” usually do not refer to a single chemical substance, but rather to a class of functional ingredients associated with microbial fermentation, enzymatic transformation, or enzyme activity. They can be used in facial cleansers, body washes, shampoos, skincare products, laundry detergents, dishwashing products, and household cleaning products. Their main roles include assisting cleaning, providing mild conditioning, improving skin feel, treating specific types of soil, or providing functional characteristics derived from fermentation. Enzyme-based ingredients used in daily chemical products can generally be divided into two categories.

Type	Ingredient Characteristics	Main Evaluation Focus
Fermentation-type enzyme-based ingredients	Based on fermented products derived from fruits, plants, grains, yeast, lactic acid bacteria, or other microorganisms	Fermentation substrate, microbial strain, fermentation process, compositional profile, stability, application testing
Enzyme-active enzyme-based ingredients	The finished product contains clearly defined enzyme types and measurable enzyme activity, such as protease, lipase, amylase, cellulase, etc.	Enzyme type, enzyme activity, target substrate, suitable pH range, formulation stability, compatibility

To determine whether an enzyme-based ingredient has practical formulation value, at least the following information should be clarified:

① Whether the ingredient is derived from fruits, plants, grains, microbial fermentation broth, or a specific enzyme preparation;

② Whether the process involves controlled fermentation, enzymatic hydrolysis, filtration, inactivation, preservation, or stabilization treatment;

③ Whether the main components include organic acids, amino acids, small peptides, polysaccharides, transformed polyphenols, microbial metabolites, or clearly defined enzyme activity;

④ Whether there are data on stability, irritation, cleaning assistance, skin feel, moisturization, deodorization, or enzyme activity retention in the final formulation.

2 Formation of Enzyme-Based Ingredients: Fermentation Transformation and Enzymatic Reactions

2.1 Fermentation Changes the Composition of Raw Materials

Many enzyme-based ingredients used in daily chemical products are derived from microbial fermentation. During fermentation, microorganisms metabolize fruits, plants, grains, or other nutrient substrates and promote the decomposition, release, and transformation of substrates through their own enzyme systems. Taking plant- or fruit-and-vegetable-derived fermented ingredients as examples, common changes during fermentation include:

Fermentation Change	Impact on the Ingredient
Sugars are utilized by microorganisms	Formation of organic acids, alcohols, or other metabolites
Pectin and polysaccharides are partially degraded	Increases the proportion of soluble substances and affects clarity and skin feel
Proteins are partially hydrolyzed	Formation of amino acids or small peptides
Bound plant components are released	Enables the transformation of some polyphenols, glycosides, or plant active substances
Microbial metabolites are formed	Creates a complex composition different from ordinary extracts

2.2 Enzymatic Reactions Promote Substrate Decomposition and Transformation

Enzymes are biomacromolecules with catalytic functions, and most enzymes are proteins. Enzymes can lower the activation energy required for a reaction, allowing specific chemical reactions to occur more rapidly under relatively mild conditions.

In enzyme-based ingredients, the role of enzymes is mainly reflected in two stages.

The first is the ingredient production stage. During fermentation, microorganisms may secrete or utilize various enzymes, such as proteases, glycosidases, pectinases, amylases, and lipases. These enzymes participate in the hydrolysis and transformation of proteins, polysaccharides, pectin, starch, lipids, or glycosides, thereby changing the composition of the ingredient.

The second is the final product application stage. If measurable enzyme activity is still retained in the finished enzyme-based product and the formulation environment is suitable, the enzymes may continue to act on specific substrates. For example, proteases can act on protein-based soils or keratin, lipases can act on oils and fats, and amylases can act on starch-based soils.

2.3 Catalytic Action in Finished Products Depends on Enzyme Activity Retention

Strictly speaking, catalytic action comes from enzymes. Whether an enzyme-based ingredient used in daily chemical products can continue to exert catalytic effects in the final product depends on whether effective enzyme activity is retained in the finished product.

Finished Product Status	Formulation Significance
Contains clearly defined enzyme activity	Under suitable pH, temperature, and formulation conditions, it can catalytically decompose specific substrates such as proteins, oils and fats, starch, and fibers
Mainly a fermentation filtrate or fermentation product	Mainly relies on organic acids, small molecules, metabolites, and fermentation-transformed substances to provide combined effects
Treated by inactivation	Continuous enzymatic action is usually no longer emphasized; it should be evaluated as a fermentation product or enzymatic hydrolysate in terms of composition, stability, and application performance
Lacks enzyme activity data	It should not be evaluated as an active enzyme preparation for enzymatic decomposition or catalytic action

3 Performance Sources of Enzyme-Based Ingredients in Daily Chemical Products

3.1 Organic Acids Provide pH Adjustment and Cleaning Assistance

Organic acids, such as lactic acid, acetic acid, citric acid, and malic acid, are commonly found in fermentation-type enzyme-based ingredients. The specific organic acid profile depends on the fermentation substrate, microbial strain, and process conditions.

In daily chemical formulations, organic acids mainly function in the following ways:

① Adjusting the pH of the formulation;

② Improving the user experience of certain cleansing products;

③ Creating formulation synergy with certain preservative systems;

④ Participating in mild skin conditioning at appropriate concentrations;

⑤ Regulating acidity or alkalinity for certain sources of malodor.

The above effects depend on the pH of the final product, the concentration of organic acids, the proportion of free acids, the buffering system, and the method of use. Cleaning, deodorizing, preservation, or skin-conditioning effects cannot be directly inferred solely from the presence of organic acids in the ingredient.

3.2 Amino Acids, Small Peptides, and Polysaccharides Improve Conditioning Feel

During fermentation, macromolecular substances derived from plants or microorganisms may be partially hydrolyzed to form amino acids, small peptides, oligosaccharides, or polysaccharide fragments. These components are common performance sources for fermentation-type enzyme-based ingredients in personal care and skincare products.

Component Type	Formulation Contribution
Amino acids	Improve moisturizing feel and skin affinity
Small peptides	Contribute to conditioning and skin-feel improvement
Polysaccharides or oligosaccharides	Provide lubricity, film-forming feel, or water-retention properties
Soluble fermentation substances	Improve aqueous-phase dispersibility and product experience

3.3 Plant Components Are Released or Transformed After Fermentation

When enzyme-based ingredients use fruits, plants, or grains as substrates, fermentation may release or transform certain plant components. For example, polyphenols, glycosides, aroma precursors, and pigment components may change their existing forms under the action of microorganisms and enzyme systems.

These changes may lead to three types of results:

① Changes in antioxidant-related indicators;

② Changes in odor, color, and skin feel;

③ Changes in the water solubility or dispersibility of certain components.

3.4 Residual Enzyme Activity Provides the Ability to Treat Specific Substrates

Some enzyme-based ingredients can act on specific substrates if enzyme activity is retained.

Enzyme Type	Target Substrate	Application in Daily Chemical Products
Protease	Protein-based soils, keratin	Cleaning assistance, keratin conditioning
Lipase	Oils and fats, certain lipid components in sebum	Oil-removal assistance, treatment of oily residues
Amylase	Starch-based soils	Assistance in removing food residues
Cellulase	Microfibrils on fiber surfaces	Fabric care, improvement of fabric fuzziness

For enzyme activity to be effective, three conditions must be met: enzyme activity must be present in the finished product, the formulation environment must be able to maintain enzyme activity, and the corresponding substrate must exist in the target application scenario. If any of these conditions is absent, enzymatic action will be limited.

4 Differences Between Enzyme-Based Ingredients in Daily Chemical Products and Conventional Enzyme Preparations

Compound enzymes are enzyme preparations composed of multiple clearly defined enzyme types, such as combinations of protease, lipase, amylase, and cellulase. Their core function is the combined action of multiple enzyme activities on different substrates.

Fermentation-type enzyme-based ingredients have a more complex composition. They are usually composite ingredients formed after the fermentation of fruits, plants, grains, or microorganisms. They mainly contain organic acids, amino acids, small peptides, polysaccharides, transformed polyphenols, and microbial metabolites, and may also contain a small amount of residual enzyme activity.

Comparison Item	Fermentation-Type Enzyme-Based Ingredients	Compound Enzymes
Product nature	Composite ingredients formed through fermentation	Combination of multiple clearly defined enzyme types
Main components	Organic acids, amino acids, small peptides, polysaccharides, metabolites, and possibly a small amount of enzyme activity	Proteases, lipases, amylases, cellulases, etc.
Evaluation focus	Compositional profile, fermentation process, stability, application testing	Enzyme type, enzyme activity, substrate matching, enzyme activity retention rate
Application logic	Conditioning, cleaning assistance, experience improvement, fermentation-derived attributes	Catalytic decomposition of specific soils or substrates

5 Formulation Value of Enzyme-Based Ingredients in Daily Chemical Products

5.1 Cleaning Assistance

In cleaning products, enzymes are usually not the primary cleaning system. Primary cleaning still relies on the wetting, emulsifying, dispersing, and solubilizing actions of surfactants. The value of enzyme-based ingredients lies in assisting the treatment of specific organic residues, reducing soil adhesion, or improving the after-cleaning user experience.

For enzyme-active enzyme-based ingredients, their cleaning assistance mainly comes from the decomposition of specific soil substrates by enzymes. For example, proteases can hydrolyze protein-based soils, lipases can assist in hydrolyzing certain triglycerides or lipid residues, and amylases can treat starch-based soils. If multiple enzymes are used in combination, coverage against complex soils can be improved. For fermentation-type enzyme-based ingredients, cleaning assistance is usually not primarily based on enzymatic decomposition, but more often comes from organic acids, small-molecule fermentation products, and formulation synergy with the surfactant system.

5.2 Mild Conditioning

In facial cleansers, body washes, hand washes, shampoos, and skincare products, fermentation-type enzyme-based ingredients are often used for mild conditioning. Their functional basis mainly comes from amino acids, small peptides, polysaccharides, oligosaccharides, organic acids, and other fermentation metabolites. These components can help improve the product’s hydrated feel, smoothness, mild after-feel, and skin affinity.

5.3 Skin Feel and Product Experience

Soluble small molecules, polysaccharides, and organic acids in fermentation-type enzyme-based ingredients can affect product skin feel, odor, color, freshness, and after-use residue. If the fermentation odor is too strong, the color fluctuates significantly, or the preservative challenge is too high, the quality of the final product may be affected.

5.4 Specific Functional Applications: Keratin Conditioning and Deodorizing Assistance

Some enzyme-based ingredients containing proteases or acidic fermentation products can be used in keratin-conditioning products. Their effects may come from the hydrolysis of surface proteins in the stratum corneum or related model substrates by proteases under suitable conditions, or from the regulation of the skin surface pH environment and stratum corneum condition by organic acids. Such applications should focus on enzyme activity, final product pH, method of use, contact time, eye irritation, skin irritation, and efficacy evaluation data.

Some fermentation-type enzyme-based ingredients may also be used in deodorizing products. Their effects usually come from acid-base regulation by organic acids, odor modification by small fermentation-derived molecules, and auxiliary treatment of certain organic residues. Deodorizing effects should be verified according to specific sources of malodor, such as sweat odor, oxidized oil odor, food residue odor, or pet odor. Results from different malodor models should not be directly extrapolated to one another.

6 Application Principles for Enzyme-Based Ingredients in Daily Chemical Products

6.1 Select the Ingredient Type According to Product Positioning

If the product emphasizes fermentation origin, mild conditioning, and improved skin feel, fermentation-type enzyme-based ingredients are suitable. If the product emphasizes removal of protein stains, oily soils, starch-based soils, or keratin conditioning, enzyme-based ingredients with clearly defined enzyme activity should be selected, and enzyme activity stability should be verified.

6.2 Control the Addition Level and Final Product pH

Fermentation-type enzyme-based ingredients may have a certain degree of acidity and may also contain residual sugars, organic acids, and fermentation metabolites. Excessive addition may affect pH, odor, color, preservation, and skin feel. For skincare products, facial cleansers, children’s care products, and sensitive-skin products, evaluation should be based on final product testing results.

6.3 Align Functional Claims with Verification Data

Enzyme-based ingredients can provide value in cleaning assistance, mild conditioning, small-molecule components and metabolites formed through fermentation transformation, skin-feel improvement, and treatment of specific substrates. Functional descriptions should correspond to testing data. For example, enzyme activity data can support enzymatic decomposition; soil-removal testing can support cleaning assistance; stability data can support effectiveness after storage; and deodorization control testing can support deodorizing assistance.

6.4 Safety and Compliance Boundaries

Enzyme-active ingredients are protein-based functional substances. In addition to evaluating enzyme activity, attention should also be paid to safety issues such as skin irritation, eye irritation, inhalation sensitization, occupational exposure, and microbial control. Powdered or high-concentration enzyme preparations may generate dust or aerosols during weighing, charging, and mixing. During research, development, and production, proper containment, ventilation, and personal protection should be implemented. When used in consumer products, stabilized, low-dust, or liquid enzyme preparations suitable for daily chemical systems should be selected, and their suitability should be verified through final product safety, stability, and efficacy evaluations.

Fermentation-type enzyme-based ingredients should be evaluated for microbial limits, preservative stability, residual sugars, organic acids, odor, color, batch-to-batch variation, and potential impurities. Related functional descriptions should be consistent with testing data. Cleaning, deodorizing, keratin-conditioning, antioxidant, or soothing effects should not be directly inferred solely from “fermentation origin” or “enzyme-containing” positioning.

7 Product Tables Related to R&D of Enzyme-Based Ingredients, Substrate Models, and Enzyme Activity Evaluation in Daily Chemical Products

Table 1. Products Related to Enzyme Preparations and Enzymatic Transformation

Category	CAS No.	Aladdin Cat. No.	Name	Specification or Purity	Product Features and Applications
Protease enzyme preparation	9001-92-7	N279017	Neutral Protease NB from Clostridium histolyticum	EnzymoPure™, high-activity grade, ≥ 4.00 U/mg	Used for protein substrate hydrolysis, protease activity evaluation, and enzymatic hydrolysis model studies. It can serve as a reference enzyme in mechanism studies or method validation related to enzyme-based cleansing and keratin conditioning.
Protease enzyme preparation	9014-01-1	P298996	Protease from Bacillus sp.	Bioactive, ActiBioPure™, high performance, EnzymoPure™, ≥ 8 KNPU-E/g	Used for degradation of protein-based soils and enzyme activity studies in cleaning systems. Suitable for evaluating detergent, hard-surface cleaning, and compound-enzyme formulation systems.
Plant protease enzyme preparation	9001-73-4	P164463	Papain	Bioactive, ActiBioPure™, natural, high performance, EnzymoPure™, from Carica papaya; ≥ 2000 U/mg enzyme powder, using casein as substrate	Used for protein hydrolysis, keratin protein treatment, and enzyme-based conditioning studies. Suitable for enzyme-based facial cleansing, keratin-conditioning models, and protease activity testing.
Amylase enzyme preparation	9000-90-2	A755224	α-Amylase from human saliva	Bioactive, ActiBioPure™, natural, high performance, EnzymoPure™, ≥ 90% (SDS-PAGE), > 100 U/mg enzyme powder; ≥ 400 U/mg protein	Used for starch substrate hydrolysis, amylase activity evaluation, and methodological studies. It can serve as a model enzyme for starch substrate hydrolysis in the development of enzyme-based dishwashing or laundry cleaning systems.
Cellulase enzyme preparation	9012-54-8	C1375523	Cellulase	Natural, EnzymoPure™, ≥ 4500 CNU-R/g	Used for studies on cellulose substrate degradation. Suitable for fabric care, plant cell-wall transformation, fermentation substrate treatment, and cellulase activity evaluation.
Pectinase enzyme preparation	9032-75-1	P116864	Pectinase from Aspergillus niger	EnzymoPure™, natural, ≥ 30,000 U/g	Used for pectin degradation, clarification of fruit and vegetable fermentations, and transformation studies of plant cell-wall structures. Suitable for fruit and vegetable enzyme-fermentation models and pectinase activity evaluation.
Glycosidase enzyme preparation	9001-22-3	G755204	β-Glucosidase	Bioactive, ActiBioPure™, natural, high performance, EnzymoPure™, ≥ 4 U/mg powder	Used for the release of glycosidic plant components and fermentation transformation studies. Suitable for component release from plant fermentates, glycoside hydrolysis, and enzymatic transformation experiments.
Mannanase enzyme preparation	37288-54-3	G303580	β-Mannanase	EnzymoPure™, enzyme activity 50,000 U/g	Used for degradation studies of plant gums and mannan substrates. Suitable for polysaccharide soil treatment, plant fermentation transformation, and enzymatic evaluation in cleaning systems.
Lipase enzyme preparation	9001-62-1	L299011	Lipase PS from Burkholderia cepacia	Recombinant, EnzymoPure™, ≥ 23,000 U/g, pH 7.0, 50 °C, expressed in Burkholderia cepacia	Used for hydrolysis studies of oil- and sebum-related substrates. Suitable for oily residue treatment in cleaning formulations, enzyme activity stability evaluation, and lipase-catalysis experiments.

Table 2. Products Related to Fermentation Substrates and Enzyme Activity Evaluation Substrates

Category	CAS No.	Aladdin Cat. No.	Name	Specification or Purity	Product Features and Applications
Fermentation sugar source	50-99-7	G116306	D-(+)-Glucose	Moligand™, ultrapure grade, ≥ 99.5%	Used as a carbon source for microbial fermentation, sugar metabolism models, and organic acid formation studies. Suitable for process development of fermentation-type enzyme-based ingredients.
Fermentation sugar source	57-48-7	D755696	D-(−)-Fructose	UltraBio™, ≥ 99% (HPLC)	Used as a fermentation carbon source, fruit and vegetable enzyme-substrate model, and sugar metabolism research material. Suitable for fermentation transformation, acid generation, and microbial metabolism experiments.
Fermentation sugar source	57-50-1	GMP1520006	Sucrose	USP, ChP, JP, European Pharmacopoeia (Ph. Eur.), injectable grade, ultra-low endotoxin	Used for fermentation carbon sources, sugar transformation, and microbial metabolism studies. Suitable for construction of plant enzyme-fermentation systems and fermentation process control.
Plant polysaccharide substrate	9000-69-5	P112756	Pectin	Galacturonic acid, calculated on dry basis, ≥ 74.0%	Used as a pectinase substrate, fruit and vegetable fermentation model, and material for plant cell-wall degradation studies. Suitable for fermentation clarification, release of soluble substances, and pectin degradation experiments.
Protease substrate	9000-71-9	rp222693	β-Casein from bovine milk	BioReagent, ≥ 98% (SDS-PAGE)	Used for protease substrate models, protein hydrolysis experiments, and protease activity evaluation. Suitable for studies on enzyme-based keratin conditioning and cleaning substrates.

Table 3. Products Related to Fermentation Organic Acids, Acid Salts, and Formulation Stability

Category	CAS No.	Aladdin Cat. No.	Name	Specification or Purity	Product Features and Applications
Fermentation organic acid	50-21-5	L108839	DL-Lactic Acid	AR, 85–90%	Used for fermentation acid analysis, pH adjustment, and mild skin-conditioning studies. Suitable for facial cleansing, skincare, and evaluation of acidic characteristics of fermentation-type ingredients.
Fermentation organic acid salt	72-17-3	S755695	DL-Sodium Lactate Solution	BioReagent, synthetic, syrup, suitable for mouse embryo cell culture, 60% (w/w)	Used for moisturization, buffering, and lactate model studies. Suitable for skin conditioning, pH control, and formulation stability of fermentation-type enzyme-based ingredients.
Fermentation organic acid	77-92-9	C639638	Citric Acid	Moligand™, ≥ 99.5%	Used for pH adjustment, chelation assistance, and fruit and vegetable acid model studies. Suitable for evaluating acidic characteristics of fermented enzyme-based ingredients and developing cleaning formulations.
Buffering salt / pH adjustment	68-04-2	T774745	Trisodium Citrate	Anhydrous grade, USP	Used in buffering systems, pH control, and cleaning formulation stability. Suitable for formulation adaptation and pH adjustment of fermentation-type enzyme-based ingredients.
Fermentation organic acid	526-95-4	G111173	D-Gluconic Acid Solution	49–53 wt.% in H₂O	Used for glucose oxidation fermentation models, pH adjustment, and mild chelating system studies. Suitable for cleaning, personal care, and fermentation metabolite analysis.
Fermentation organic acid salt	527-07-1	G1510191	D-Sodium Gluconate	High-purity grade, ≥ 99%	Used for mild chelation, cleaning system stability, and fermentation acid salt model studies. Suitable for surfactant systems, personal care formulations, and stability evaluation of fermented ingredients.
Fermentation organic acid	6915-15-7	M101126	DL-Malic Acid	AR, ≥ 99% (T)	Used for fruit acid systems, pH adjustment, and fruit fermentation acid controls. Suitable for facial cleansing, skincare, and fermented conditioning formulation studies.
Fermentation organic acid	87-69-4	T112460	L-Tartaric Acid	ACS, ≥ 99.5%	Used for pH adjustment, fruit acid system studies, and plant fermentation acid controls. Suitable for skin conditioning, cleaning assistance, and acidic formulation design.
Fermentation organic acid	110-15-6	S108855	Succinic Acid	AR, ≥ 99.5%	Used for microbial metabolite studies, pH adjustment, and fermentation product analysis. Suitable for evaluating metabolites in fermented enzyme-based ingredients.
Fermentation organic acid	64-19-7	A116166	Glacial Acetic Acid	Guaranteed reagent, ≥ 99.5%	Used for pH adjustment, fermentation acid analysis, and studies on acidic environments related to malodor. Suitable for cleaning formulations and deodorizing system evaluation.
Chelating stabilizer	6381-92-6	E116429	Disodium Ethylenediaminetetraacetate Dihydrate	GR, ≥ 99%	Used for metal ion chelation and formulation stability control. Suitable for enzyme-based ingredient compatibility, cleaning system stability, and studies on metal ion interference.
Plant-derived chelating stabilizer	14306-25-3	P775073	Phytic Acid Sodium Salt Hydrate	≥ 75%	Used for metal ion chelation, anti-discoloration formulation studies, and stability research on fermented ingredients. Suitable for naturally derived cleaning and skincare systems.

Table 4. Products Related to Amino Acids, Small-Molecule Moisturizers, and Skin-Feel Conditioning

Category	CAS No.	Aladdin Cat. No.	Name	Specification or Purity	Product Features and Applications
Amino acid conditioning component	56-40-6	G432934	Glycine	UltraBio™, molecular biology grade, ultrapure grade, ≥ 99% (NT)	Used for amino acid conditioning, moisturizing feel improvement, and analysis of small fermentation-derived molecules. Suitable for mild cleansing and skincare formulations.
Amino acid conditioning component	74-79-3	A108220	L-Arginine	Moligand™, ≥ 98%	Used for amino acid conditioning, pH adjustment, and skin-affinity studies. Suitable for personal care, skincare, and small-molecule fermentation model formulations.
Amino acid conditioning component	56-86-0	G103979	L-Glutamic Acid	Ultrapure grade, ≥ 99.5% (NT)	Used for amino acid conditioning, fermented amino acid analysis, and skin-affinity studies. Suitable for evaluating fermentation-transformed products.
Amino acid conditioning component	147-85-3	L476193	L-Proline	UltraBio™, ≥ 99.5%	Used for moisturizing conditioning, amino acid composition analysis, and small-molecule fermentation studies. Suitable for personal care and skincare ingredient development.
Amino acid conditioning component	56-45-1	S137888	L-Serine	Moligand™, ultrapure grade, ≥ 99.5% (NT)	Used for skin affinity, moisturizing conditioning, and studies of amino acid fermentation products. Suitable for mild cleansing and skincare formulations.
Moisturizing conditioning component	28874-51-3	L303332	Sodium L-Pyroglutamate	Oily liquid, 50%	Used for moisturization, skin conditioning, and studies related to natural moisturizing factors. Suitable for fermentation-type enzyme-based skincare and personal care formulations.
Osmoregulating moisturizing component	107-43-7	B105556	Betaine, Anhydrous	Moligand™, ultrapure grade, ≥ 99%	Used for moisturization, irritation reduction, and after-use skin-feel adjustment. Suitable for enzyme-based facial cleansers, shampoos, and body care formulations.
Polyol moisturizer	56-81-5	G116203	Glycerol	AR, ≥ 99%	Used for basic moisturization, solvent systems, and skin-feel adjustment. Suitable for compounding with enzyme-based ingredients, personal care formulations, and skincare formulations.
Polyol moisturizer / solvent	504-63-2	P108208	1,3-Propanediol	≥ 98%	Used for moisturization, solvent systems, and skin-feel adjustment. Suitable for fermentation-origin concept formulations, facial cleansing, skincare, and personal care systems.
Protective sugar moisturizing component	99-20-7	D110019	D-Trehalose, Anhydrous	≥ 99%	Used for moisturization, protein protection, and formulation stability studies. Suitable for stabilizing enzyme-active ingredients, skincare moisturization, and protection of fermentation systems.

Table 5. Products Related to Polysaccharides, Film-Forming Moisturizers, and Skin-Feel Conditioning

Category	CAS No.	Aladdin Cat. No.	Name	Specification or Purity	Product Features and Applications
Polysaccharide moisturizing component	9004-61-9	H131007	Hyaluronic Acid	Moligand™, from rooster comb	Used for moisturizing, film-forming, and skin-conditioning model studies. Suitable for comparison of polysaccharide ingredients and skin-feel evaluation.
Fermentation polysaccharide moisturizing component	9067-32-7	S1519992	Sodium Hyaluronate	Injectable grade, molecular weight: 600,000–1,490,000	Used for moisturizing, film-forming, and skin-conditioning model studies. Suitable for skincare formulations and personal care conditioning system evaluation.
Plant polysaccharide conditioning component	9041-22-9	G140186	β-D-Glucan from barley	≥ 95%	Used for moisturization, soothing-related studies, and polysaccharide conditioning systems. Suitable for evaluating skin feel and conditioning performance of fermentation-type enzyme-based ingredients.
Fermentation polysaccharide thickener	11138-66-2	G104873	Xanthan Gum	PharmPure™, USP	Used for thickening, suspension stabilization, and skin-feel adjustment. Suitable for formulation stability and texture design of fermentation-type enzyme-based ingredients.
Fermentation polysaccharide film-forming component	9057-02-7	P121048	Pullulan	_	Used for film formation, skin-feel improvement, and polysaccharide system studies. Suitable for skincare, personal care, and fermented polysaccharide formulation design.

Table 6. Products Related to Plant Fermentation Markers and Preservative Stability

Category	CAS No.	Aladdin Cat. No.	Name	Specification or Purity	Product Features and Applications
Plant fermentation marker	149-91-7	G131992	Gallic Acid	Moligand™, ≥ 99%	Used for plant polyphenol hydrolysis, antioxidant evaluation, and fermentation transformation analysis. Suitable for studying compositional changes in plant-based enzyme fermentates.
Plant fermentation marker	1135-24-6	F103701	Ferulic Acid	Moligand™, ≥ 99%	Used for plant phenolic acid analysis and studies on the fermentation-mediated release of grain or plant cell-wall components. Suitable for antioxidant-related evaluation of fermented ingredients.
Plant fermentation marker	327-97-9	C109404	Chlorogenic Acid	Moligand™, ≥ 98%	Used for polyphenol analysis of plant fermentates and antioxidant-related studies. Suitable for compositional evaluation of fruit, vegetable, and plant-based enzyme fermentates.
Plant fermentation marker	117-39-5	Q111274	Quercetin	Moligand™, ≥ 95%	Used for plant flavonoid analysis, fermentation release studies, and antioxidant-related evaluation. Suitable for compositional research on plant fermented ingredients.
Preservative stabilizer	532-32-1	S104124	Sodium Benzoate	AR, ≥ 99%	Used for preservation in acidic systems and stability studies of fermented ingredients. Suitable for preservative system design in enzyme-based ingredients containing organic acids.
Preservative stabilizer	24634-61-5	P103846	Potassium Sorbate	Chemically pure (CP), ≥ 98%	Used for preservation in acidic systems and microbial control studies. Suitable for stability evaluation of fermentation-type enzyme-based ingredients and aqueous formulations.
Preservative stabilizer	122-99-6	E109370	Phenoxyethanol	≥ 99%	Used for preservation in daily chemical formulations and microbial control studies of fermentation-type ingredients. Suitable for stability design of skincare, personal care, and cleaning products.

Note: The above are representative Aladdin products related to scientific research, mechanism studies, substrate models, enzyme activity evaluation, and formulation evaluation. They are mainly used for enzyme-based ingredient R&D, stability screening, and control experiments, and do not represent raw materials that can be directly used as production ingredients in commercial daily chemical products. Before use in final product development, confirmation should be made based on product grade, regulatory applicability, SDS/COA, safety, stability, compatibility, and efficacy testing results. For more product specifications, grades, COA, and SDS information, please search the Aladdin official website by “product name/CAS/catalog number.”

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