Aspergillus/saccharomyces/rice Lees Ferment Filtrate
A cosmetic ingredient used as humectant, skin conditioning in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Aspergillus/Saccharomyces/Rice Lees Ferment Filtrate is a filtrate of the fermentation product of rice lees by the microorganisms, Aspergillus and Saccharomyces
What does it do?
Aspergillus/saccharomyces/rice Lees Ferment Filtrate is listed in the EU cosmetic ingredient inventory with the following declared functions:
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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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Skin conditioning
improves the appearance, feel, and condition of skin
EU regulatory status
Aspergillus/saccharomyces/rice Lees 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/saccharomyces/rice Lees Ferment Filtrate?
Aspergillus/saccharomyces/rice Lees Ferment Filtrate is a cosmetic ingredient catalogued in the EU CosIng database. Aspergillus/Saccharomyces/Rice Lees Ferment Filtrate is a filtrate of the fermentation product of rice lees by the microorganisms, Aspergillus and Saccharomyces
Is Aspergillus/saccharomyces/rice Lees Ferment Filtrate allowed in cosmetics in the EU?
Yes. Aspergillus/saccharomyces/rice Lees Ferment Filtrate is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Aspergillus/saccharomyces/rice Lees Ferment Filtrate do in cosmetic products?
Aspergillus/saccharomyces/rice Lees Ferment Filtrate is declared in the EU cosmetic ingredient inventory with these functions: humectant, skin conditioning.
What is the CAS number of Aspergillus/saccharomyces/rice Lees Ferment Filtrate?
The CAS (Chemical Abstracts Service) number for Aspergillus/saccharomyces/rice Lees Ferment Filtrate 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: 15/10/2010