Aspergillus/rice Germ Ferment Extract Filtrate
A cosmetic ingredient used as skin conditioning - emollient in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Aspergillus/Rice Germ Ferment Extract Filtrate is a filtrate of the extract of the product obtained by the fermentation of the germ of Oryza sativa (rice) by the microogranism, Aspergillus
What does it do?
Aspergillus/rice Germ Ferment Extract Filtrate is listed in the EU cosmetic ingredient inventory with the following declared functions:
-
Skin conditioning - emollient
softens the skin by reducing roughness and friction between skin cells
EU regulatory status
Aspergillus/rice Germ Ferment Extract 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/rice Germ Ferment Extract Filtrate?
Aspergillus/rice Germ Ferment Extract Filtrate is a cosmetic ingredient catalogued in the EU CosIng database. Aspergillus/Rice Germ Ferment Extract Filtrate is a filtrate of the extract of the product obtained by the fermentation of the germ of Oryza sativa (rice) by the microogranism, Aspergillus
Is Aspergillus/rice Germ Ferment Extract Filtrate allowed in cosmetics in the EU?
Yes. Aspergillus/rice Germ Ferment Extract Filtrate is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Aspergillus/rice Germ Ferment Extract Filtrate do in cosmetic products?
Aspergillus/rice Germ Ferment Extract Filtrate is declared in the EU cosmetic ingredient inventory with these functions: skin conditioning - emollient.
What is the CAS number of Aspergillus/rice Germ Ferment Extract Filtrate?
The CAS (Chemical Abstracts Service) number for Aspergillus/rice Germ Ferment Extract Filtrate is -.
Related ingredients
Source: EU CosIng database (European Commission). This page is derived from public-sector information published by the European Commission. · Last updated: 15/10/2010