Lactobacillus/grape Fruit Juice/sodium Glutamate Ferment
A cosmetic ingredient used as skin protecting in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Lactobacillus/Grape Fruit Juice/Sodium Glutamate Ferment is the product obtained by the fermentation of Vitis Vinifera (Grape) Juice and Sodium Glutamate by the microorganism, Lactobacillus
What does it do?
Lactobacillus/grape Fruit Juice/sodium Glutamate Ferment is listed in the EU cosmetic ingredient inventory with the following declared functions:
-
Skin protecting
helps shield skin from external environmental factors
EU regulatory status
Lactobacillus/grape Fruit Juice/sodium Glutamate 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 Lactobacillus/grape Fruit Juice/sodium Glutamate Ferment?
Lactobacillus/grape Fruit Juice/sodium Glutamate Ferment is a cosmetic ingredient catalogued in the EU CosIng database. Lactobacillus/Grape Fruit Juice/Sodium Glutamate Ferment is the product obtained by the fermentation of Vitis Vinifera (Grape) Juice and Sodium Glutamate by the microorganism, Lactobacillus
Is Lactobacillus/grape Fruit Juice/sodium Glutamate Ferment allowed in cosmetics in the EU?
Yes. Lactobacillus/grape Fruit Juice/sodium Glutamate Ferment is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Lactobacillus/grape Fruit Juice/sodium Glutamate Ferment do in cosmetic products?
Lactobacillus/grape Fruit Juice/sodium Glutamate Ferment is declared in the EU cosmetic ingredient inventory with these functions: skin protecting.
What is the CAS number of Lactobacillus/grape Fruit Juice/sodium Glutamate Ferment?
The CAS (Chemical Abstracts Service) number for Lactobacillus/grape Fruit Juice/sodium Glutamate Ferment is -.
Related ingredients
Source: EU CosIng database (European Commission). This page is derived from public-sector information published by the European Commission. · Last updated: 15/10/2010