Ingredient：LACTOBACILLUS/RYE FLOUR FERMENT
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.
Jincong Li
CosIng, CIR
1,534
| INCI name | LACTOBACILLUS/RYE FLOUR FERMENT |
| 中文名称 | 氢化法尼烯 |
| 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, SKIN CONDITIONING |
| 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% |
妆企易
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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