Polyglutamic Acid (PGA)
Also Known As: Poly-γ-glutamic acid, γ-PGA
What is it? Polyglutamic Acid (PGA) is a polymer of the amino acid glutamic acid. It is a naturally occurring biopolymer that is produced through the fermentation of Bacillus species, particularly Bacillus subtilis. PGA is known for its remarkable water-binding capacity and is often compared to hyaluronic acid due to its superior hydrating properties.
What Makes it Different? PGA stands out due to its ability to hold up to 5000 times its weight in water, which is significantly higher than hyaluronic acid. This makes it an exceptional humectant, capable of drawing moisture from the environment and retaining it in the skin. Additionally, PGA has a larger molecular structure, which allows it to form a protective film on the skin's surface, enhancing its barrier function and preventing moisture loss.
Where Does it Come From? Polyglutamic Acid is primarily derived from the fermentation of soybeans by Bacillus subtilis. This process is similar to the traditional Japanese method of producing natto, a fermented soybean dish. The fermentation process is natural and sustainable, utilizing renewable resources.
Where is it Used? PGA is widely used in the cosmetic and skincare industry due to its hydrating and anti-aging properties. It is found in moisturizers, serums, masks, and other skincare products aimed at improving skin hydration, elasticity, and overall appearance. Beyond cosmetics, PGA is also used in food as a thickener, in medicine for drug delivery systems, and in water treatment for its ability to bind heavy metals.
Is it Sustainable? The production of Polyglutamic Acid is considered sustainable as it involves the fermentation of renewable resources like soybeans. The process is environmentally friendly and does not rely on petrochemicals. Additionally, PGA is biodegradable, which means it breaks down naturally without causing harm to the environment.
Sustainable Issues Related to its Production While the production of PGA is generally sustainable, there are some considerations to keep in mind. The fermentation process requires specific conditions and resources, such as water and energy, which can have an environmental impact if not managed properly. Additionally, the sourcing of soybeans must be done sustainably to avoid issues like deforestation and biodiversity loss. Ensuring that the entire supply chain adheres to sustainable practices is crucial for minimizing the environmental footprint of PGA production.