Ingredient
ASPERGILLUS/LACTOBACILLUS/SACCHAROMYCES/SEA SALT/SOYBEAN/WHEAT SEED FERMENT LEES EXTRACT
Substance information
Moulds of the genus aspergillus are used for fermentation. Bacteria of the genus lactobacillus (lactic acid bacteria) are used for fermentation. Yeasts of the genus saccharomyces (sugar yeasts) are used for fermentation. Ingredient on the basis of soy beans (glycine soja). Ingredient on the basis of wheat (triticum vulgare). "Ferment" generally refers to a fermentation product (mostly vegetable starting material, converted with enzymes, (yeast-) fungi or bacteria). "Extract" generally refers to a solvent extract, eg with water, alcohol or carbon dioxide.
Function(s) of this ingredient in cosmetic products
SKIN CONDITIONING - MISCELLANEOUS
Maintains the skin in good condition
Origin
biotechnology/plant biotechnology (Information may exclusively reflect the status at initial entry of this ingredient into the relevant INCI dictionary; technological progress may have added new manufacturing options based on substances of different origin)
Belongs to the following substance groups
Regulating cosmetics
Cosmetics Ingredients are subject to regulation. Please note, different regulations may apply to cosmetic ingredients outside the EU.



