How we scored it
Fermentation filtrate: fungal metabolites and residual medium components (sugars, organic acids, peptides), all biological origin (n=1). 1.00.
What counts. ISO 16128-2 scores the atoms that remain in the final ingredient. Reagents, solvents, catalysts and protecting groups used during manufacture leave no mass behind and are not counted.
Where it comes from
Dominant route is fermentation of a grain or soy medium by Aspergillus, then extraction and filtration. The exact species and medium are not specified; no non-fermentation route is relevant.
In plain English
A filtered extract of a culture grown with Aspergillus, a mould traditionally used to ferment foods such as rice and soy in Asia. In products it is used as a humectant, helping skin hold water. Made by fermenting a nutrient medium, then extracting and filtering the broth.
CosIng definition: Aspergillus Ferment Extract Filtrate is a filtrate of the extract of the product obtained through fermentation by the microorganism, Aspergillus, Trichocomaceae.
References
- 1ISO 16128-1:2016 and ISO 16128-2:2017 — Guidelines on technical definitions and criteria for natural and organic cosmetic ingredients and products. ISO, Geneva.
- 2ASPERGILLUS FERMENT EXTRACT FILTRATE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3ASPERGILLUS FERMENT EXTRACT FILTRATE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=ASPERGILLUS%20FERMENT%20EXTRACT%20FILTRATE