ASPERGILLUS/CORIANDER FRUIT/RICE FERMENT FILTRATE
Safety score · 0–100
Fine
Derived from EU CosIng regulatory status, PubChem hazard data and published research. How we score.
Fermented fruit and rice extract filtrate uses Aspergillus mold species in a traditional fermentation process, producing bioactive compounds with antioxidant properties, though fermentation byproducts require safety evaluation.
Aspergillus/Coriander Fruit/Rice Ferment Filtrate is produced using Aspergillus species, a common industrial fermentation organism used in food production (e.g., koji fermentation for soy sauce and miso). EU Regulation 1223/2009 does not specifically restrict fermented botanical extracts. However, Aspergillus-derived ingredients require documentation of the fermentation organism's identity and absence of mycotoxins (notably aflatoxins) in the final filtrate. The ingredient is not listed in any restricted annex.
Skin benefits
- Fermentation increases bioavailability of bioactive compounds
- Contains organic acids and enzymes from fermentation process
- Antioxidant properties from polyphenolic fractions
Known concerns
- Risk of mycotoxin contamination (aflatoxins) if fermentation is not carefully controlled
- Requires documentation of organism safety
- May contain residual fermentation alcohols causing mild irritation
References
EU CosIng database
European Commission cosmetic ingredient registry: regulatory status, restrictions, authorised functions.
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This profile is for educational purposes and does not constitute medical advice. Regulatory status and scientific understanding evolve, so always read the physical product label and consult a healthcare professional for personal concerns.