How we scored it
Fermentation filtrate of rice with Aspergillus and yeast; microbial fermentation product; 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
Dominant route ferments steamed rice with koji (Aspergillus) and yeast (Saccharomyces), then filters the liquid. No alternative route is used.
In plain English
A liquid left after rice is fermented with koji mould and yeast, as in sake making. It supplies amino acids, sugars and organic acids, and is used as a humectant and skin conditioner.
CosIng definition: Aspergillus/Saccharomyces/Rice Ferment Filtrate is a filtrate of the fermentation product of rice by the microorganisms, Aspergillus and Saccharomyces
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/SACCHAROMYCES/RICE FERMENT FILTRATE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3ASPERGILLUS/SACCHAROMYCES/RICE FERMENT FILTRATE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=ASPERGILLUS/SACCHAROMYCES/RICE%20FERMENT%20FILTRATE