How we scored it
Fermentation product of rice by Lactobacillus bacteria; fermentation substrate and biomass are fully natural.
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
Lactobacillus/Rice Ferment is produced by fermenting rice (Oryza sativa) with Lactobacillus bacteria. No synthetic alternative exists.
In plain English
Rice that has been fermented by Lactobacillus bacteria. Used to help condition hair and skin.
CosIng definition: Lactobacillus/Rice Ferment is the product obtained by the fermentation of Oryza Sativa (rice) 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/RICE FERMENT. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3LACTOBACILLUS/RICE 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%20FERMENT