Ingredient：LACTOBACILLUS/RYE FLOUR FERMENT
Safety Assessment of LACTOBACILLUS/RYE FLOUR FERMENT Ingredients as Used in Cosmetics
Jincong Li
CosIng, CIR
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The ZhuangQiYi Platform provides comprehensive details on the cosmetic ingredient "LACTOBACILLUS/RYE FLOUR FERMENT", including multilingual nomenclature, CAS number, safe usage concentrations, efficacy, regulatory status, and related information. It integrates data from over 30,000 cosmetic ingredients sourced from authoritative references like CosIng and CIR, with continuous updates to reflect the latest global regulatory developments. All information is for reference purposes only.
| INCI name | LACTOBACILLUS/RYE FLOUR FERMENT |
| 中文名称 | 乳酸杆菌/黑麦细粉发酵产物 |
| Japan name | 乳酸桿菌／ライムギ粉発酵物 |
| Korean name | 락토바실러스/호밀가루발효물 |
| INN name | |
| Chem/IUPAC Name | Lactobacillus/Rye Flour Ferment is the product obtained by the fermentation of rye flour by the microorganism Lactobacillus |
| PCPC No | 16999 |
| COSING Ref No | 58013 |
| IECIC No | 05662 |
| CAS No | - |
| EC Restriction | |
| Function |
HAIR CONDITIONING:
Enhancing the appearance and feel of hair. Leaving the hair easy to comb, supple, soft and shiny and/or imparting volume, lightness, gloss, texture, etc.
SKIN CONDITIONING:
Maintaining the skin in good condition.
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| Included | NMPA Announcement on Issuing the Catalogue of Used Cosmetic Raw Materials (Edition 2021) |
| China/Safe Value | Whole Body[Leave-on]：0.15%, Whole Body[Rinse-off]：1%, Face (including Neck)[Leave-on]：0.5% |
keywords:
妆企易
CosIng
CIR
LACTOBACILLUS/RYE FLOUR FERMENT
乳酸杆菌/黑麦细粉发酵产物
乳酸桿菌／ライムギ粉発酵物
락토바실러스/호밀가루발효물
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