Aspergillus/defatted Soybean Seed Ferment Extract
A cosmetic ingredient used as antimicrobial, buffering, humectant in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Aspergillus/Defatted Soybean Seed Ferment Extract is the extract of the product obtained by the fermentation of the defatted seeds of Glycine max by the microorganism Aspergillus.
What does it do?
Aspergillus/defatted Soybean Seed Ferment Extract is listed in the EU cosmetic ingredient inventory with the following declared functions:
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Antimicrobial
kills or inhibits the growth of microorganisms
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Buffering
stabilises the pH of a product
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Humectant
draws moisture from the air or deeper skin layers to the surface, helping skin retain water
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Preservative
prevents microbial growth in cosmetic products, extending shelf life and protecting users
EU regulatory status
Aspergillus/defatted Soybean Seed 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 Aspergillus/defatted Soybean Seed Ferment Extract?
Aspergillus/defatted Soybean Seed Ferment Extract is a cosmetic ingredient catalogued in the EU CosIng database. Aspergillus/Defatted Soybean Seed Ferment Extract is the extract of the product obtained by the fermentation of the defatted seeds of Glycine max by the microorganism Aspergillus.
Is Aspergillus/defatted Soybean Seed Ferment Extract allowed in cosmetics in the EU?
Yes. Aspergillus/defatted Soybean Seed Ferment Extract is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Aspergillus/defatted Soybean Seed Ferment Extract do in cosmetic products?
Aspergillus/defatted Soybean Seed Ferment Extract is declared in the EU cosmetic ingredient inventory with these functions: antimicrobial, buffering, humectant, preservative.
Related ingredients
Source: EU CosIng database (European Commission). This page is derived from public-sector information published by the European Commission. · Last updated: 29/03/2019