How we scored it
Lysate of yeast-fermented rice lees; plant and microbial material only, no synthetic fragments, so 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 yeast fermentation of rice lees, the solids left from sake brewing, followed by cell lysis and filtration. No petrochemical route is relevant.
In plain English
A skin-conditioning ingredient made by breaking open yeast cells that have fermented rice lees, the sediment left over from making sake. It comes from rice and yeast.
CosIng definition: Saccharomyces/Rice Lees Ferment Lysate is a lysate of the product obtained by the fermentation of rice ( Oryza sativa ) lees 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 LEES FERMENT LYSATE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3SACCHAROMYCES/RICE LEES FERMENT LYSATE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=SACCHAROMYCES/RICE%20LEES%20FERMENT%20LYSATE