How we scored it
Rice fermented by Aspergillus mould (koji-type): starch, protein and the microbe's metabolites, all grain or microbial material. 1.0 / 1.0 = 1.0.
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
Steamed rice is fermented with Aspergillus mould, as in koji, and the resulting ferment is used as the ingredient. No commercially significant alternative route.
In plain English
A product made by fermenting rice with Aspergillus mould, the same kind of fermentation used to make koji for sake and miso. It is used in products as a humectant, an ingredient that helps hold moisture.
CosIng definition: Aspergillus/Rice Ferment is the product obtained by the fermentation of rice by the microorganism, Aspergillus
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/RICE FERMENT. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3ASPERGILLUS/RICE FERMENT. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=ASPERGILLUS/RICE%20FERMENT