Ingredient:LACTOBACILLUS/PROPIONIBACTERIUM/LACTOSE/LEMON FRUIT/DATE FRUIT/FIG FRUIT/WALNUT NUT/SOYBEAN/ONION BULB/SOYBEAN SPROUT/CELERY BULB/COCONUT FRUIT/ARTICHOKE BUDS/MILLET SEED/PEA POD FERMENT FILTRATE
The ZhuangQiYi Platform provides comprehensive details on the cosmetic ingredient "LACTOBACILLUS/PROPIONIBACTERIUM/LACTOSE/LEMON FRUIT/DATE FRUIT/FIG FRUIT/WALNUT NUT/SOYBEAN/ONION BULB/SOYBEAN SPROUT/CELERY BULB/COCONUT FRUIT/ARTICHOKE BUDS/MILLET SEED/PEA POD FERMENT FILTRATE", 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/PROPIONIBACTERIUM/LACTOSE/LEMON FRUIT/DATE FRUIT/FIG FRUIT/WALNUT NUT/SOYBEAN/ONION BULB/SOYBEAN SPROUT/CELERY BULB/COCONUT FRUIT/ARTICHOKE BUDS/MILLET SEED/PEA POD FERMENT FILTRATE |
中文名称 | 壬二酸单酰胺丙基二甲胺 |
Japan name | |
Korean name | |
INN name | |
Chem/IUPAC Name | This is a filtrate of the product obtained by the fermentation of Lactose, the fruit of Citrus limon (lemon), Ficus carica (fig), Juglans regia (walnut) and Cocos nucifera (coconut); the seeds and sprouts of Glycine max (soybean); the bulbs of Allium cepa (onion) and Apium graveolens (celery); the seeds of Panicum miliaceum (millet); the buds of Cynara scolymus (artichoke ; and the pods of Pisum sativum (pea), by the microorganisms, Lactobacillus and Propionibacterium. |
PCPC No | |
COSING Ref No | 94577 |
IECIC No | |
CAS No | |
EC Restriction | |
Function | ANTIOXIDANT, SKIN CONDITIONING, SKIN PROTECTING |
Included | |
China/Safe Value |