Pseudozyma Epicola/olive Fruit Oil/soybean Flour Ferment Filtrate
A cosmetic ingredient used as hair conditioning, skin conditioning in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Pseudozyma Epicola/Olive Fruit Oil/Soybean Flour Ferment Filtrate is a filtrate of the product obtained by the fermentation of Glycine Soja Flour and Olea Europaea Fruit Oil by the microorganism, Pseudozyma epicola.
What does it do?
Pseudozyma Epicola/olive Fruit Oil/soybean Flour Ferment Filtrate 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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Skin conditioning
improves the appearance, feel, and condition of skin
EU regulatory status
Pseudozyma Epicola/olive Fruit Oil/soybean Flour 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 Pseudozyma Epicola/olive Fruit Oil/soybean Flour Ferment Filtrate?
Pseudozyma Epicola/olive Fruit Oil/soybean Flour Ferment Filtrate is a cosmetic ingredient catalogued in the EU CosIng database. Pseudozyma Epicola/Olive Fruit Oil/Soybean Flour Ferment Filtrate is a filtrate of the product obtained by the fermentation of Glycine Soja Flour and Olea Europaea Fruit Oil by the microorganism, Pseudozyma epicola.
Is Pseudozyma Epicola/olive Fruit Oil/soybean Flour Ferment Filtrate allowed in cosmetics in the EU?
Yes. Pseudozyma Epicola/olive Fruit Oil/soybean Flour Ferment Filtrate is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Pseudozyma Epicola/olive Fruit Oil/soybean Flour Ferment Filtrate do in cosmetic products?
Pseudozyma Epicola/olive Fruit Oil/soybean Flour Ferment Filtrate is declared in the EU cosmetic ingredient inventory with these functions: hair conditioning, 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: 30/04/2018