Berkem Lemon balm water (R0682)
- INCI Name
- Melissa Officinalis Leaf Water
Lemon balm water helps to fight against free radicals, and thus reduces DNA damages endured by UV, as well as other effects from sun. This water has photo-protective property which allows to protect skin. Lemon balm water is also antioxidant.
Properties
- Physical Form
- Liquid
Product families
- Skin Actives
- Hydrosols & Waters
Other characteristics
- Functions
- Antioxidant
- Benefit Claims
DNA Protection, Free Radical Scavenging, Photo-Aging Protection, Skin Protection, UV Protection; DNA Protection; Free Radical Scavenging; Photo-Aging Protection; Skin Protection; UV Protection
- Labeling Claims
Natural, Naturally Derived, Organic, Plant-Based, Sustainable; Natural; Naturally Derived; Organic; Plant-Based; Sustainable
- Ingredient Origin
- Natural Origin, Non-Animal Origin, Plant Origin
- Natural Origin
- Non-Animal Origin
- Plant Origin
- Certifications & Compliance
COSMOS, ECOCERT, IECIC (China), Organic Certified
- Storage
Keep away from light, heat and humidity – Store at more than 20°C
- Benefits
- DNA PROTECTION
- PHOTOPROTECTION
- ANTIOXIDANT
- Use Levels
- max. 100%
- Appearance
Limpid liquid, Transparent liquid colorless to light yellow
- Shelf LIfe
- 2 Years
- Soluble In
- Water, Glycols, Aqueous phase
- Applications
- Anti-aging care
- Sun lotion products
- Photoprotective products for daily use
- Technology
- Cosmetic Ingredients
- Packaging Type
- Jerrycan
- Application Format
- Leave On
- Lotions
- Spray
- Chemical Composition
Lemonbalm water is at 99.6% from natural origin.; This water contains some hydrosoluble aromatic compounds from the plant and traces of essential oil.
- Sun Care Applications
- Sunscreen Lotion
- Skin Care Applications
- Anti-Aging Products
- Certifications and Compliance
- COSMOS
- ECOCERT
- IECIC (China)
- Organic Certified
- Cosmetic Ingredients Functions
- Antioxidant
Technical data
Table 1 of 2
3 rows| Characteristic | Value |
|---|---|
| Density (at 20°C) | 0.98 - 1.02 |
| Refractive Index (at 20°C) | 1.330 - 1.350 |
| pH Value | 4.0 - 6.0 |
Table 2 of 2
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aerobic Microorganisms | max. 100 | UFC/g | ISO 17516:2014(F) |
| Candida Albicans | Absence in 1g | — | ISO 17516:2014(F) |
| Escherichia coli | Absence in 1g | — | ISO 17516:2014(F) |
| Pseudomonas Aeruginosa | Absence in 1g | — | ISO 17516:2014(F) |
| Staphilococcus Aureus | Absence in 1g | — | ISO 17516:2014(F) |
