The mechanism behind Polyglutamic Acid is precise: Fermented soybean-derived polymer; holds more water than HA; inhibits hyaluronidase (enzyme that breaks down HA). That specificity is what separates it from broader-category ingredients that work in less targeted ways.
The scientific name is Polyglutamic Acid. Fermented soybean-derived polymer; holds more water than HA; inhibits hyaluronidase (enzyme that breaks down HA). This mechanism is consistent across properly formulated products, which means the real variable is concentration and delivery system.
Typical working concentration is 0.5–2%. Best suited to all skin types skin. Primary applications: intense hydration, plumping, boosts ha efficacy.
Works well with: Hyaluronic acid (synergistic).
4× the water-holding capacity of HA; also preserves existing HA in skin.