How we scored it
Filtrate of radish root fermented by Lactobacillus: sugars, lactic and other organic acids, peptides and plant constituents, all plant or microbial n=1. Filter aids leave no mass. 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 is Raphanus sativus (radish) root fermented by Lactobacillus, then filtered to a clear liquid. No non-natural alternative route is known; any carrier is declared separately on the INCI.
In plain English
Radish root that has been fermented by Lactobacillus, the lactic acid bacteria also used in yoghurt and pickles, and then filtered. It is listed in cosmetics with a preservative function and is made from radish root and bacterial fermentation products.
CosIng definition: Lactobacillus/Radish Root Ferment Filtrate is a filtrate of the product obtained by the fermentation of the roots of Raphanus sativus by the microorganism Lactobacillus.
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.
- 2LACTOBACILLUS/RADISH ROOT FERMENT FILTRATE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3LACTOBACILLUS/RADISH ROOT FERMENT FILTRATE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=LACTOBACILLUS/RADISH%20ROOT%20FERMENT%20FILTRATE