ASPERGILLUS/LACTOBACILLUS/SACCHAROMYCES/SEA SALT/SOYBEAN/WHEAT SEED FERMENT LEES EXTRACT
COSMEMASTERS, the first cosmetic ingredient course and community service platform in China, is a gathering place for “ingredient analysis officers”. We are committed to creating a scientific, systematic and professional cosmetic ingredient knowledge system for you, so that you can make less detours on the road of skincare and stand out in the workplace. 6 senior lecturers with backgrounds of top 500 beauty companies and more than 10 years of experience will take you to open a new chapter of cosmetic knowledge!
| COSING Ref No | 100171 |
| INCI name | ASPERGILLUS/LACTOBACILLUS/SACCHAROMYCES/SEA SALT/SOYBEAN/WHEAT SEED FERMENT LEES EXTRACT |
| 标准中文名称 | |
| Japan name | |
| INN name | |
| Ph. Eur. Name | |
| CAS No | |
| EC No | |
| Chem/IUPAC Name / Description | Aspergillus/Lactobacillus/Saccharomyces/Sea Salt/Soybean/Wheat Seed Ferment Lees Extract is the extract of the residue obtained from the fermentation of soybean seeds ( Glycine max), wheat seeds (Triticum vulgare), and Sea Salt by the microorganisms, Aspergillus, Lactobacillus and Saccharomyces. |
| Restriction | |
| Function |
SKIN CONDITIONING - MISCELLANEOUS:
Increasing the water content of the top layers of the skin. Humectants are primarily hygroscopic agents drawing moisture from the surrounding air.
|