Lactobacillus/panax Ginseng Root Extract Ferment Filtrate
A cosmetic ingredient used as skin conditioning in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Lactobacillus/Panax Ginseng Root Extract Ferment Filtrate is a filtrate of the product obtained by the fermentation of Panax Ginseng Root Extract by the microorganism, Lactobacillus
What does it do?
Lactobacillus/panax Ginseng Root Extract Ferment Filtrate 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
Lactobacillus/panax Ginseng Root Extract Ferment Filtrate 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/panax Ginseng Root Extract Ferment Filtrate?
Lactobacillus/panax Ginseng Root Extract Ferment Filtrate is a cosmetic ingredient catalogued in the EU CosIng database. Lactobacillus/Panax Ginseng Root Extract Ferment Filtrate is a filtrate of the product obtained by the fermentation of Panax Ginseng Root Extract by the microorganism, Lactobacillus
Is Lactobacillus/panax Ginseng Root Extract Ferment Filtrate allowed in cosmetics in the EU?
Yes. Lactobacillus/panax Ginseng Root Extract Ferment Filtrate is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Lactobacillus/panax Ginseng Root Extract Ferment Filtrate do in cosmetic products?
Lactobacillus/panax Ginseng Root Extract Ferment Filtrate is declared in the EU cosmetic ingredient inventory with these functions: skin conditioning.
What is the CAS number of Lactobacillus/panax Ginseng Root Extract Ferment Filtrate?
The CAS (Chemical Abstracts Service) number for Lactobacillus/panax Ginseng Root Extract Ferment Filtrate 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