How we scored it
Rice fermented by Monascus purpureus: rice (plant) and fungal metabolites (microbial) are all natural origin (n=1); nothing added. 1.0 x 100% = 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 solid-state or submerged fermentation of rice grain with Monascus purpureus, giving red yeast rice material. No petrochemical route supplies this substance.
In plain English
Rice that has been fermented with the red mould Monascus purpureus, giving a reddish material often called red yeast rice. It is listed as an antioxidant and skin-protecting ingredient. It comes from rice and the fungus.
CosIng definition: Monascus/Rice Ferment is the product obtained by the fermentation of grains of Oryza sativa by the microorganism, Monascus purpureus.
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.
- 2MONASCUS/RICE FERMENT. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3MONASCUS/RICE FERMENT. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=MONASCUS/RICE%20FERMENT