FSS Cranberry Enzyme PF
Preserved with Leucidal Liquid
Cranberries are mainly produced in the United
States and Canada. They grow low to the ground and are often found in wet,
marshy areas called bogs. When they become ripe, clusters of the berries can be
picked off of the vine and used in many food and personal care formulations.
Daily exfoliation is important as it rids the skin
of dead skin cells and lets the brighter, younger skin shine through. This
process may help to decrease the appearance of wrinkles therefore leaving your
skin looking more refreshed and should be incorporated into a daily beauty
routine. Many types of exfoliation involve rubbing a mixture of rough particles
over the skin in order to slough off the existing cells on the face. This may
leave the skin feeling rough and irritated. A more gentle type of exfoliation would
be ideal to incorporate into a daily routine.
All firm skinned fruits contain enzymes which help
to digest large proteins into smaller portions, or small amino acid chains.
These types of enzymes are called proteolytic enzymes. In order to harness these
beneficial portions of the cranberry, we harvest the ripe fruit and isolate
these proteolytic enzymes.
FSS Cranberry Enzyme PF helps to dissolve and digest the dry cells found on
the skin’s surface leaving the skin looking revitalized. This type of
exfoliation is gentle, meaning that it may be used on fairly frequent basis.
Once the cells have been dissolved, they can be washed away and a brighter
surface will shine through. FSS
Cranberry Enzyme PF can be incorporated into many different aqueous
formulas which are used for exfoliation. It may help to bring healthier skin to
the surface, decreasing the extrinsic signs of aging.
Lactobacillus/Vaccinium Macrocarpon Fruit Ferment Filtrate
Suggested Use Levels:
0.5 - 2.0%
Clear to Slightly Hazy, Viscous Liquid
Storage: Protected from direct light and humidity at a temperature
of 50°-77°F (10°-25°C)
Shelf life: 12 months, properly stored, in sealed container.
This product should be added to a formulation at the
recommended usage rate.
1) Newsroom – 'Superfruits' the
future of health". HortResearch. Retrieved 2009-11-13
2) Zeldes, Leah A. (November 25, 2009). "Eat
this! Cranberries more than a thanksgiving condiment". Dining Chicago.
Chicago's Restaurant & Entertain-
ment Guide, Inc.. Retrieved Nov. 25,
3) Zheng W, Wang SY (January 2003). "Oxygen
radical absorbing capacity of phenolics in blueberries, cranberries,
chokeberries, and lingonberries". J
Agric Food Chem. 51 (2): 502–9