Chlorella Vulgaris/lupinus Albus Protein Ferment
A cosmetic ingredient used as skin conditioning, skin protecting in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Chlorella Vulgaris/Lupinus Albus Protein Ferment is the liquid obtained from the fermentation of lupinus albus protein by the Alga, Chlorella vulgaris, Oocystaceae
What does it do?
Chlorella Vulgaris/lupinus Albus Protein Ferment is listed in the EU cosmetic ingredient inventory with the following declared functions:
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Skin conditioning
improves the appearance, feel, and condition of skin
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Skin protecting
helps shield skin from external environmental factors
EU regulatory status
Chlorella Vulgaris/lupinus Albus Protein 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 Chlorella Vulgaris/lupinus Albus Protein Ferment?
Chlorella Vulgaris/lupinus Albus Protein Ferment is a cosmetic ingredient catalogued in the EU CosIng database. Chlorella Vulgaris/Lupinus Albus Protein Ferment is the liquid obtained from the fermentation of lupinus albus protein by the Alga, Chlorella vulgaris, Oocystaceae
Is Chlorella Vulgaris/lupinus Albus Protein Ferment allowed in cosmetics in the EU?
Yes. Chlorella Vulgaris/lupinus Albus Protein Ferment is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Chlorella Vulgaris/lupinus Albus Protein Ferment do in cosmetic products?
Chlorella Vulgaris/lupinus Albus Protein Ferment is declared in the EU cosmetic ingredient inventory with these functions: skin conditioning, skin protecting.
What is the CAS number of Chlorella Vulgaris/lupinus Albus Protein Ferment?
The CAS (Chemical Abstracts Service) number for Chlorella Vulgaris/lupinus Albus Protein Ferment 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