Bacillus/rice Bran Extract/sodium Glutamate/soybean Seed Extract Ferment
A cosmetic ingredient used as humectant in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Bacillus/Rice Bran Extract/Sodium Glutamate/Soybean Seed Extract Ferment is the product obtained by the fermentation of Oryza Sativa Bran Extract, Sodium Glutamate and Glycine Max Seed Extract by the microorgansim Bacillus.
What does it do?
Bacillus/rice Bran Extract/sodium Glutamate/soybean Seed Extract Ferment 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
EU regulatory status
Bacillus/rice Bran Extract/sodium Glutamate/soybean Seed Extract Ferment 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/rice Bran Extract/sodium Glutamate/soybean Seed Extract Ferment?
Bacillus/rice Bran Extract/sodium Glutamate/soybean Seed Extract Ferment is a cosmetic ingredient catalogued in the EU CosIng database. Bacillus/Rice Bran Extract/Sodium Glutamate/Soybean Seed Extract Ferment is the product obtained by the fermentation of Oryza Sativa Bran Extract, Sodium Glutamate and Glycine Max Seed Extract by the microorgansim Bacillus.
Is Bacillus/rice Bran Extract/sodium Glutamate/soybean Seed Extract Ferment allowed in cosmetics in the EU?
Yes. Bacillus/rice Bran Extract/sodium Glutamate/soybean Seed Extract Ferment is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Bacillus/rice Bran Extract/sodium Glutamate/soybean Seed Extract Ferment do in cosmetic products?
Bacillus/rice Bran Extract/sodium Glutamate/soybean Seed Extract Ferment is declared in the EU cosmetic ingredient inventory with these functions: humectant.
Related ingredients
Source: EU CosIng database (European Commission). This page is derived from public-sector information published by the European Commission. · Last updated: 02/04/2019