Lactobacillus/saccharomyces/rice/sucrose Ferment Filtrate
Kozmetična sestavina, ki se uporablja kot humectant, skin conditioning, skin protecting v izdelkih za nego kože, las in osebne higiene, ki se prodajajo v Evropski uniji.
Kaj je to?
Lactobacillus/Saccharomyces/Rice/Sucrose Ferment Filtrate is a filtrate of the product obtained by the fermentation of Sucrose, Molasses and rice by the microorgansims, Lactobacillus and Saccharomyces.
Kaj počne?
Lactobacillus/saccharomyces/rice/sucrose Ferment Filtrate je naveden v inventarju EU za kozmetične sestavine z naslednjimi prijavljenimi funkcijami:
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Humectant
draws moisture from the air or deeper skin layers to the surface, helping skin retain water
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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
Regulativni status EU
Lactobacillus/saccharomyces/rice/sucrose Ferment Filtrate je dovoljen v kozmetičnih izdelkih v Evropski uniji po Uredbi 1223/2009. V trenutku pisanja ne podlega posebni omejitvi iz priloge.
Pogosta vprašanja
Kaj je Lactobacillus/saccharomyces/rice/sucrose Ferment Filtrate?
Lactobacillus/saccharomyces/rice/sucrose Ferment Filtrate je kozmetična sestavina, katalogizirana v bazi CosIng EU. Lactobacillus/Saccharomyces/Rice/Sucrose Ferment Filtrate is a filtrate of the product obtained by the fermentation of Sucrose, Molasses and rice by the microorgansims, Lactobacillus and Saccharomyces.
Ali je Lactobacillus/saccharomyces/rice/sucrose Ferment Filtrate dovoljen v kozmetiki v EU?
Da. Lactobacillus/saccharomyces/rice/sucrose Ferment Filtrate je dovoljen v kozmetičnih izdelkih v EU po Uredbi 1223/2009.
Kaj počne Lactobacillus/saccharomyces/rice/sucrose Ferment Filtrate v kozmetičnih izdelkih?
Lactobacillus/saccharomyces/rice/sucrose Ferment Filtrate je v inventarju EU za kozmetične sestavine prijavljen s temi funkcijami: humectant, skin conditioning, skin protecting.
Sorodne sestavine
Vir: baza CosIng EU (Evropska komisija). Stran je izpeljana iz informacij javnega sektorja, ki jih objavlja Evropska komisija. · Zadnja posodobitev: 08/10/2015