Agaricus Blazei/soy Flour/sucrose Ferment Extract
A cosmetic ingredient used as film forming, skin conditioning in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Agaricus Blazei/Soy Flour/Sucrose Ferment Extract is the extract of the product obtained by the fermentation of soy flour and sucrose by the microorganism, Agaricus blazei
What does it do?
Agaricus Blazei/soy Flour/sucrose Ferment Extract is listed in the EU cosmetic ingredient inventory with the following declared functions:
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Film forming
forms a thin continuous film on skin, hair, or nails — used in long-wear makeup, sunscreens, and hairsprays
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Skin conditioning
improves the appearance, feel, and condition of skin
EU regulatory status
Agaricus Blazei/soy Flour/sucrose Ferment Extract is allowed for use in cosmetic products in the European Union under Regulation 1223/2009. It is not subject to a specific Annex restriction at the time of writing.
Frequently asked questions
What is Agaricus Blazei/soy Flour/sucrose Ferment Extract?
Agaricus Blazei/soy Flour/sucrose Ferment Extract is a cosmetic ingredient catalogued in the EU CosIng database. Agaricus Blazei/Soy Flour/Sucrose Ferment Extract is the extract of the product obtained by the fermentation of soy flour and sucrose by the microorganism, Agaricus blazei
Is Agaricus Blazei/soy Flour/sucrose Ferment Extract allowed in cosmetics in the EU?
Yes. Agaricus Blazei/soy Flour/sucrose Ferment Extract is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Agaricus Blazei/soy Flour/sucrose Ferment Extract do in cosmetic products?
Agaricus Blazei/soy Flour/sucrose Ferment Extract is declared in the EU cosmetic ingredient inventory with these functions: film forming, skin conditioning.
What is the CAS number of Agaricus Blazei/soy Flour/sucrose Ferment Extract?
The CAS (Chemical Abstracts Service) number for Agaricus Blazei/soy Flour/sucrose Ferment Extract is -.
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Source: EU CosIng database (European Commission). This page is derived from public-sector information published by the European Commission. · Last updated: 16/02/2011