Kluyveromyces/lactobacillus/lactococcus/leuconostoc/saccharomyces Milk Ferment
A cosmetic ingredient used as skin conditioning in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Kluyveromyces/Lactobacillus/Lactococcus/Leuconostoc/Saccharomyces Milk Ferment is the product obtained by the fermentation of milk by the microorgansims, Kluyveromyces, Lactobacillus, Leuconostoc , and Saccharomyces.
What does it do?
Kluyveromyces/lactobacillus/lactococcus/leuconostoc/saccharomyces Milk 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
EU regulatory status
Kluyveromyces/lactobacillus/lactococcus/leuconostoc/saccharomyces Milk 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 Kluyveromyces/lactobacillus/lactococcus/leuconostoc/saccharomyces Milk Ferment?
Kluyveromyces/lactobacillus/lactococcus/leuconostoc/saccharomyces Milk Ferment is a cosmetic ingredient catalogued in the EU CosIng database. Kluyveromyces/Lactobacillus/Lactococcus/Leuconostoc/Saccharomyces Milk Ferment is the product obtained by the fermentation of milk by the microorgansims, Kluyveromyces, Lactobacillus, Leuconostoc , and Saccharomyces.
Is Kluyveromyces/lactobacillus/lactococcus/leuconostoc/saccharomyces Milk Ferment allowed in cosmetics in the EU?
Yes. Kluyveromyces/lactobacillus/lactococcus/leuconostoc/saccharomyces Milk Ferment is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Kluyveromyces/lactobacillus/lactococcus/leuconostoc/saccharomyces Milk Ferment do in cosmetic products?
Kluyveromyces/lactobacillus/lactococcus/leuconostoc/saccharomyces Milk Ferment is declared in the EU cosmetic ingredient inventory with these functions: skin conditioning.
Related ingredients
Source: EU CosIng database (European Commission). This page is derived from public-sector information published by the European Commission. · Last updated: 08/10/2015