Aspergillus/gelatin/rice Ferment Filtrate
A cosmetic ingredient used as antioxidant, bleaching, skin conditioning in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Aspergillus/Gelatin/Rice Ferment Filtrate is a filtrate of the product obtained from the fermentation of Gelatin and the grains of Oryza sativa (rice) by the microorganism, Aspergillus
What does it do?
Aspergillus/gelatin/rice Ferment Filtrate is listed in the EU cosmetic ingredient inventory with the following declared functions:
-
Antioxidant
neutralises free radicals to slow oxidative damage to the formulation or skin
-
Bleaching
lightens hair or skin tone by chemically reducing pigment
-
Skin conditioning
improves the appearance, feel, and condition of skin
-
Skin conditioning - emollient
softens the skin by reducing roughness and friction between skin cells
EU regulatory status
Aspergillus/gelatin/rice Ferment Filtrate 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/gelatin/rice Ferment Filtrate?
Aspergillus/gelatin/rice Ferment Filtrate is a cosmetic ingredient catalogued in the EU CosIng database. Aspergillus/Gelatin/Rice Ferment Filtrate is a filtrate of the product obtained from the fermentation of Gelatin and the grains of Oryza sativa (rice) by the microorganism, Aspergillus
Is Aspergillus/gelatin/rice Ferment Filtrate allowed in cosmetics in the EU?
Yes. Aspergillus/gelatin/rice Ferment Filtrate is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Aspergillus/gelatin/rice Ferment Filtrate do in cosmetic products?
Aspergillus/gelatin/rice Ferment Filtrate is declared in the EU cosmetic ingredient inventory with these functions: antioxidant, bleaching, skin conditioning, skin conditioning - emollient.
Related ingredients
Source: EU CosIng database (European Commission). This page is derived from public-sector information published by the European Commission. · Last updated: 29/09/2017