Lactobacillus/date Fruit Ferment Extract
A cosmetic ingredient used as hair conditioning, humectant, skin conditioning in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Lactobacillus/Date Fruit Ferment Extract is the extract of the product obtained by the fermentation of the fruit of the date, Phoenix dactylifera by the microorganism, Lactobaccilus
What does it do?
Lactobacillus/date Fruit Ferment Extract is listed in the EU cosmetic ingredient inventory with the following declared functions:
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Hair conditioning
improves the appearance, feel, and manageability of hair
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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
EU regulatory status
Lactobacillus/date Fruit Ferment Extract 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 Lactobacillus/date Fruit Ferment Extract?
Lactobacillus/date Fruit Ferment Extract is a cosmetic ingredient catalogued in the EU CosIng database. Lactobacillus/Date Fruit Ferment Extract is the extract of the product obtained by the fermentation of the fruit of the date, Phoenix dactylifera by the microorganism, Lactobaccilus
Is Lactobacillus/date Fruit Ferment Extract allowed in cosmetics in the EU?
Yes. Lactobacillus/date Fruit Ferment Extract is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Lactobacillus/date Fruit Ferment Extract do in cosmetic products?
Lactobacillus/date Fruit Ferment Extract is declared in the EU cosmetic ingredient inventory with these functions: hair conditioning, humectant, skin conditioning.
What is the CAS number of Lactobacillus/date Fruit Ferment Extract?
The CAS (Chemical Abstracts Service) number for Lactobacillus/date Fruit Ferment Extract is -.
Related ingredients
Source: EU CosIng database (European Commission). This page is derived from public-sector information published by the European Commission. · Last updated: 02/12/2011