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Skin Conditioning

ASPERGILLUS/GARLIC BULB/RICE BRAN/RICE VINEGAR FERMENT

72

Safety score · 0–100

Fine

Derived from EU CosIng regulatory status, PubChem hazard data and published research. How we score.

About

A complex Aspergillus ferment on garlic, rice bran, and rice vinegar. Traditional-style postbiotic; Aspergillus strain QC is the critical hinge.

This is a complex fermentation product produced by Aspergillus species (typically the safe, food-grade A. oryzae or A. sojae used in koji) on a multi-substrate of garlic bulb, rice bran, and rice vinegar. The result is a rich matrix of peptides, enzymes (proteases, amylases), organic acids, and garlic-derived sulfur compounds. The key supplier-safety concern is strain specification — some Aspergillus species (A. flavus, A. parasiticus) produce aflatoxins, which are highly hepatotoxic and carcinogenic. Food-grade koji fermentation uses non-toxigenic strains, and cosmetic-grade material should specify this and include mycotoxin QC. Typical use 0.5-5% in natural-positioning products.

Function

HUMECTANT, SKIN CONDITIONING

Skin benefits

  • Complex multi-substrate Aspergillus ferment
  • Contains peptides, organic acids, enzymes, sulfur compounds
  • Traditional food-adjacent fermentation
  • Natural-positioning active

Known concerns

  • Aspergillus genus includes toxin-producing species (A. flavus — aflatoxin) — strain identity critical
  • Garlic sulfur compounds — possible allergy and odor
  • Complex composition varies by run
  • Requires preservation and mycotoxin QC

References

EU

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 — always read the physical product label and consult a healthcare professional for personal concerns.