Missha All-Around Safe Block Waterproof Sun Milk SPF 50+ Versus Avène B-Protect SPF 50+

Another pro?

It's exceptionally photostable, barely degrades in sunlight, and acts as a "bodyguard" for less stable filters.

That's why you'll see it paired with avobenzone or octinoxate; this team up ensures they keep working through sun exposure.

Safety reviews have been reassuring across the board. This ingredient shows low absorption through the skin, rarely irritates, and lab studies found it doesn't act like a hormone in the body (a concern that's been raised about some older sunscreen filters).

On maximum concentrations:

In 2026, the US F.D.A finally added it as an OTC sunscreen ingredient at concentrations up to 6% for adults / children 6 months and older

Though this ingredient works well with most skin types, some people with sensitive skin may experience a reaction such as allergic rashes, closed comedones, or itchiness.

The Cosmetic Review Expert Panel has concluded the alkyl benzoate group to be safe as used in cosmetics; it wasn't found to be a skin irritant and unlikely to be absorbed due to its low water solubility.

This report recorded almost 1000 reported uses with concentrations up to 59% in leave-on products but your cosmetics will typically use 0.5-15% depending on the product.

It's often called a "SPF booster": this is because it keeps UV filters properly dissolved and evenly distributed to support a sunscreen's performance. It doesn't actually raise SPF on its own.

Overall, this ingredient is well tolerated.

This ingredient is fungal acne safe because it is an ester of benzoic acid.

Think of this ingredient as two parts stuck together: an oily part and an acid part. Malassezia only gets a meal when it can snip off a fatty acid to eat. With C12-15 Alkyl Benzoate, the acid part is benzoic acid, which isn't a fatty acid and which the yeast can't use as food.

Benzoic acid is actually used as a preservative to stop yeast from growing.

The oily part is a blend of C12-15 fatty alcohols but fatty alcohols in this size range can support only a little Malassezia growth (mostly for one species of Malassezia as well).

In the ingredient, those alcohols stay locked inside the molecule. The yeast can only reach them by snipping the benzoate bond, and that type of bond is harder for it to cut than a normal fatty bond.

So not much gets released. And whatever does get snipped comes packaged with benzoic acid, which discourages yeast growth.