Bifidobacterium/lactobacillus/lactococcus/sucrose Ferment
A cosmetic ingredient used as antioxidant, bleaching, skin conditioning in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Bifidobacterium/Lactobacillus/Lactococcus/Sucrose Ferment is the product obtained by the fermentation of Sucrose by the microorganisms Bifidobacterium, Lactobacillus and Lactococcus.
What does it do?
Bifidobacterium/lactobacillus/lactococcus/sucrose Ferment is listed in the EU cosmetic ingredient inventory with the following declared functions:
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Antioxidant
neutralises free radicals to slow oxidative damage to the formulation or skin
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Bleaching
lightens hair or skin tone by chemically reducing pigment
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Skin conditioning
improves the appearance, feel, and condition of skin
EU regulatory status
Bifidobacterium/lactobacillus/lactococcus/sucrose 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 Bifidobacterium/lactobacillus/lactococcus/sucrose Ferment?
Bifidobacterium/lactobacillus/lactococcus/sucrose Ferment is a cosmetic ingredient catalogued in the EU CosIng database. Bifidobacterium/Lactobacillus/Lactococcus/Sucrose Ferment is the product obtained by the fermentation of Sucrose by the microorganisms Bifidobacterium, Lactobacillus and Lactococcus.
Is Bifidobacterium/lactobacillus/lactococcus/sucrose Ferment allowed in cosmetics in the EU?
Yes. Bifidobacterium/lactobacillus/lactococcus/sucrose Ferment is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Bifidobacterium/lactobacillus/lactococcus/sucrose Ferment do in cosmetic products?
Bifidobacterium/lactobacillus/lactococcus/sucrose Ferment is declared in the EU cosmetic ingredient inventory with these functions: antioxidant, bleaching, skin conditioning.
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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: 02/04/2019