Bacillus/camellia Japonica Seed Ferment Oil
A cosmetic ingredient used as humectant, skin conditioning, skin conditioning - emollient in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Bacillus/Camellia Japonica Seed Ferment Oil is the oil derived from the product obtained by the fermentation of the seeds of Camellia japonica by the mircoorganism, Bacillus.
What does it do?
Bacillus/camellia Japonica Seed Ferment Oil 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
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Skin conditioning - emollient
softens the skin by reducing roughness and friction between skin cells
EU regulatory status
Bacillus/camellia Japonica Seed Ferment Oil 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 Bacillus/camellia Japonica Seed Ferment Oil?
Bacillus/camellia Japonica Seed Ferment Oil is a cosmetic ingredient catalogued in the EU CosIng database. Bacillus/Camellia Japonica Seed Ferment Oil is the oil derived from the product obtained by the fermentation of the seeds of Camellia japonica by the mircoorganism, Bacillus.
Is Bacillus/camellia Japonica Seed Ferment Oil allowed in cosmetics in the EU?
Yes. Bacillus/camellia Japonica Seed Ferment Oil is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Bacillus/camellia Japonica Seed Ferment Oil do in cosmetic products?
Bacillus/camellia Japonica Seed Ferment Oil is declared in the EU cosmetic ingredient inventory with these functions: humectant, 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: 09/01/2018