Streptococcus Salivarius/hydrolyzed Nonfat Dry Milk Ferment
A cosmetic ingredient used as oral care in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Streptococcus Salivarius/Hydrolyzed Nonfat Dry Milk Ferment is the product of the fermentation of hydrolyzed nonfat dry milk by the microorganism, Streptococcus salivarius
What does it do?
Streptococcus Salivarius/hydrolyzed Nonfat Dry Milk Ferment is listed in the EU cosmetic ingredient inventory with the following declared functions:
-
Oral care
used in oral-hygiene products such as toothpaste, mouthwash, and dental gels
EU regulatory status
Streptococcus Salivarius/hydrolyzed Nonfat Dry Milk 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 Streptococcus Salivarius/hydrolyzed Nonfat Dry Milk Ferment?
Streptococcus Salivarius/hydrolyzed Nonfat Dry Milk Ferment is a cosmetic ingredient catalogued in the EU CosIng database. Streptococcus Salivarius/Hydrolyzed Nonfat Dry Milk Ferment is the product of the fermentation of hydrolyzed nonfat dry milk by the microorganism, Streptococcus salivarius
Is Streptococcus Salivarius/hydrolyzed Nonfat Dry Milk Ferment allowed in cosmetics in the EU?
Yes. Streptococcus Salivarius/hydrolyzed Nonfat Dry Milk Ferment is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Streptococcus Salivarius/hydrolyzed Nonfat Dry Milk Ferment do in cosmetic products?
Streptococcus Salivarius/hydrolyzed Nonfat Dry Milk Ferment is declared in the EU cosmetic ingredient inventory with these functions: oral care.
What is the CAS number of Streptococcus Salivarius/hydrolyzed Nonfat Dry Milk Ferment?
The CAS (Chemical Abstracts Service) number for Streptococcus Salivarius/hydrolyzed Nonfat Dry Milk 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