How we scored it
Rice bran fermented by Lactobacillus: bran starch, protein, oil, fibre, sugars and bacterial metabolites, all plant or microbial n=1. No synthetic fragment retained. 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 rice bran, a by-product of rice milling, fermented by Lactobacillus (including Lactoplantibacillus) in water. No non-natural alternative route is known.
In plain English
Rice bran, the outer layer removed when rice is milled, that has been fermented by lactic acid bacteria (Lactobacillus). It is added to skincare products as a skin-conditioning ingredient and is made from rice bran and bacterial fermentation products.
CosIng definition: Lactobacillus/Rice Bran Ferment is the product obtained by the fermentation of the bran of Oryza sativa by the microorganism, Lactobacillus. In INCI nomenclature, the genus Lactobacillus includes the recently distinguished genus Lactoplantibacillus.
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/RICE BRAN FERMENT. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3LACTOBACILLUS/RICE BRAN FERMENT. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=LACTOBACILLUS/RICE%20BRAN%20FERMENT