Fabricación con certificación GMP e ISO 22000 - Normas europeas, alcance mundial
The Beauty Mushroom
Tremella's polysaccharides can hold up to 500 times their weight in water — surpassing hyaluronic acid — making it the most powerful natural hydration ingredient in the mushroom kingdom.
Family
Tremellaceae
Origin
Tropical and subtropical regions worldwide; widely cultivated in Asia
Primary Benefit
Skin Hydration & Beauty

Tremella fuciformis, known as the 'Snow Mushroom' or 'Silver Ear,' has been used in Chinese beauty traditions for centuries, famously associated with Yang Guifei, one of the Four Beauties of ancient China. Modern science has revealed that Tremella's unique polysaccharides have a molecular structure remarkably similar to hyaluronic acid, with the ability to hold up to 500 times their weight in water. Unlike hyaluronic acid, Tremella polysaccharides have a smaller particle size that allows for better skin penetration. This makes Tremella an exceptional ingredient for both ingestible beauty supplements and topical cosmetic formulations targeting skin hydration, elasticity, and anti-aging.
Superior Skin Hydration
Tremella polysaccharides hold up to 500x their weight in water, providing exceptional moisturizing activity both topically and when ingested.
Stimulates Hyaluronic Acid Production
Studies show Tremella polysaccharides upregulate endogenous hyaluronic acid synthesis in skin fibroblasts, improving skin elasticity and plumpness.
Anti-Aging & Skin Elasticity
Supports collagen synthesis, reduces appearance of fine lines, and protects against UV-induced skin aging.
Immune System Support
Beta-glucans activate macrophages and NK cells, supporting systemic immune function alongside the beauty benefits.
Anti-Inflammatory Effects
Reduces skin inflammation and redness, supporting conditions like eczema and sensitive skin.
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Método de extracción
Hot water extraction to maximize polysaccharide yield and preserve molecular structure.
Normalización
Standardized to ≥30% polysaccharides with verified Tremella polysaccharide content.
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