SkładnikiSACCHAROMYCES/BLACK STRAP POWDER/(GARLIC/ONION BULB)/(BLUEBERRY/CAPSICUM ANNUUM/CITRUS HASSAKU/CITRUS IYO/CITRUS JUNOS/CITRUS NATSUDAIDAI/CITRUS SUDACHI/CITRUS UNSHIU/CUCUMBER/CUCURBITA MAXIMA/EGGPLANT/LEMON/PUMPKIN/TOMATO FRUIT)/LENTINUS EDODES FRUITING BODY/(BRASSICA RAPA JAPONICA/BRASSICA RAPA PERVIDIS/CABBAGE/LETTUCE/PARSLEY/SPINACH LEAF)/(ALLIUM FISTULOSUM/ALLIUM TUBEROSUM/BRASSICA RAPA CHINENSIS/CELERY/GLEBIONIS CORONARIA LEAF/STEM)/GINGER RHIZOME/(ARCTIUM LAPPA/CARROT/RADISH ROOT) FERMENT FILTRATE EXTRACT

Nazwa INCI

SACCHAROMYCES/BLACK STRAP POWDER/(GARLIC/ONION BULB)/(BLUEBERRY/CAPSICUM ANNUUM/CITRUS HASSAKU/CITRUS IYO/CITRUS JUNOS/CITRUS NATSUDAIDAI/CITRUS SUDACHI/CITRUS UNSHIU/CUCUMBER/CUCURBITA MAXIMA/EGGPLANT/LEMON/PUMPKIN/TOMATO FRUIT)/LENTINUS EDODES FRUITING BODY/(BRASSICA RAPA JAPONICA/BRASSICA RAPA PERVIDIS/CABBAGE/LETTUCE/PARSLEY/SPINACH LEAF)/(ALLIUM FISTULOSUM/ALLIUM TUBEROSUM/BRASSICA RAPA CHINENSIS/CELERY/GLEBIONIS CORONARIA LEAF/STEM)/GINGER RHIZOME/(ARCTIUM LAPPA/CARROT/RADISH ROOT) FERMENT FILTRATE EXTRACT

HumektantDane podstawowe z CosIng

To hasło zawiera dane z unijnej bazy CosIng. Opis redakcyjny nie został jeszcze napisany ani zweryfikowany.

Funkcje

Humektant

Regulacje UE

Według danych CosIng składnik nie figuruje w załącznikach rozporządzenia (WE) nr 1223/2009.

Sprawdź całą listę składników

CosIng: This is the extract of a filtrate of the product obtained by the fermentation of Black Strap Powder (q.v.), and the extract of the bulb of Allium cepa (onion) and Allium sativum (garlic); the fruit of Vaccinium angustifolium (blueberry), Capsicum annuum, Citrus hassaku, Citrus iyo, Citrus junos, Citrus natsudaidai, Citrus sudachi, Citrus unshiu, Cucumis sativus (cucumber), Cucurbita maxima, Solanum melongena (eggplant), Citrus Limon (lemon), Curcubita pepo (pumpkin), and Solanum lycopersicum (tomato); the fruiting body of Lentinus edodes; the leaves of Brassica rapa japonica, Brassica rapa peruviridis, Brassica oleracea capitata (cabbage), Lactuca scariola sativa (lettuce), Petroselinum crispum (parsley), and Spinacia oleracea (spinach); the leaves and stems of Allium fistulosum, Allium tuberosum, Brassica rapa chinensis, Apium graveolens (celery), and Glebionis coronaria; the rhizomes of Zingiber officinale (ginger); and the roots of Arctium majus, Daucus carota sativa (carrot), and Raphanus sativus (radish) by the microorganism, Saccharomyces.
Kategorie składników: Humektanty
Źródła: CosIng – European Commission database of cosmetic ingredients (3 listopada 2026)