How we scored it
Fermentation extract: yeast metabolites and rice bran components (sugars, peptides, organic acids, lipids), all biological origin (n=1). 1.00.
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 fermentation of rice bran by Saccharomyces yeast, then filtration and extraction. No non-fermentation route is relevant.
In plain English
A filtered extract made by fermenting rice bran with yeast (Saccharomyces), the same group of yeasts used in bread and sake. It is used for skin conditioning. Rice bran is the outer layer removed when rice is milled.
CosIng definition: Saccharomyces/Rice Bran Ferment Filtrate Extract is the extract of a filtrate of the product obtained by the fermentation of the bran of Oryza sativa (rice) by the microorganism, 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.
- 2SACCHAROMYCES/RICE BRAN FERMENT FILTRATE EXTRACT. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3SACCHAROMYCES/RICE BRAN FERMENT FILTRATE EXTRACT. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=SACCHAROMYCES/RICE%20BRAN%20FERMENT%20FILTRATE%20EXTRACT