Saccharomyces/rice Ferment Filtrate Extract
A cosmetic ingredient used as antioxidant, skin conditioning, skin protecting in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Saccharomyces/Rice Ferment Filtrate Extract is the extract of a filtrate of the product obtained by the fermentation of Oryza Sativa (Rice) by the microorganism, Saccharomyces
What does it do?
Saccharomyces/rice Ferment Filtrate Extract is listed in the EU cosmetic ingredient inventory with the following declared functions:
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Antioxidant
neutralises free radicals to slow oxidative damage to the formulation or skin
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Skin conditioning
improves the appearance, feel, and condition of skin
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Skin protecting
helps shield skin from external environmental factors
EU regulatory status
Saccharomyces/rice Ferment Filtrate 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 Saccharomyces/rice Ferment Filtrate Extract?
Saccharomyces/rice Ferment Filtrate Extract is a cosmetic ingredient catalogued in the EU CosIng database. Saccharomyces/Rice Ferment Filtrate Extract is the extract of a filtrate of the product obtained by the fermentation of Oryza Sativa (Rice) by the microorganism, Saccharomyces
Is Saccharomyces/rice Ferment Filtrate Extract allowed in cosmetics in the EU?
Yes. Saccharomyces/rice Ferment Filtrate Extract is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Saccharomyces/rice Ferment Filtrate Extract do in cosmetic products?
Saccharomyces/rice Ferment Filtrate Extract is declared in the EU cosmetic ingredient inventory with these functions: antioxidant, skin conditioning, skin protecting.
What is the CAS number of Saccharomyces/rice Ferment Filtrate Extract?
The CAS (Chemical Abstracts Service) number for Saccharomyces/rice Ferment Filtrate Extract is -.
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Source: EU CosIng database (European Commission). This page is derived from public-sector information published by the European Commission. · Last updated: 15/10/2010