Skin Conditioning
ASPERGILLUS/RICE/RICE BRAN FERMENT FILTRATE
Safety score · 0–100
Fine
Derived from EU CosIng regulatory status, PubChem hazard data and published research. How we score.
A fermented rice/rice-bran filtrate produced with Aspergillus mold (similar to sake/koji chemistry). Mild and conditioning, but allergen risk warrants care.
This ingredient is the filtered liquid from Aspergillus fermentation of rice and rice bran, similar to the sake/koji process. The filtrate contains amino acids, oligopeptides, organic acids, and small sugars that contribute humectant and skin-conditioning effects. Aspergillus species can produce allergenic proteins and, in some uncontrolled cases, mycotoxins, so reputable suppliers control fermentation strain identity, sterility, and downstream filtration. No CIR or SCCS-specific review; safety is generally inferred from related koji/rice-ferment ingredients with long use in food and skincare. Best used at low % in formulations with full supplier QC documentation.
Function
Skin benefits
- Provides amino acids and humectants
- Mild barrier-conditioning effects
- Imparts a soft skin feel
Known concerns
- Possible allergen residues from Aspergillus
- Quality varies by supplier
- Limited standardized clinical data
References
EU CosIng database
European Commission cosmetic ingredient registry: regulatory status, restrictions, authorised functions.
Related skin conditionings
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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.