pH Adjuster
RED RICE VINEGAR
Safety score · 0–100
Fine
Derived from EU CosIng regulatory status, PubChem hazard data and published research. How we score.
About
Vinegar fermented from red rice — a mild acidic ingredient. Depending on the fermenting strain, it can carry statin-like compounds — supplier matters.
Red Rice Vinegar is the fermented vinegar prepared from red rice (often Oryza sativa fermented with Monascus purpureus, the same mold used in red yeast rice supplements). The Monascus ferment family is pharmacologically relevant — it produces monacolin K, which is chemically identical to the statin drug lovastatin, and regulators have restricted or advised against red-yeast-rice supplements that contain it. For a vinegar ingredient, monacolin K levels depend entirely on the fermentation strain and process; culinary-grade red rice vinegar typically has negligible amounts. Cosmetic use introduces the acetic-acid family benefits (mild exfoliation, pH) with generally good tolerance. Citrinin (a nephrotoxic mycotoxin sometimes co-produced) is a supplier-QC concern. Typical cosmetic use 0.5-5%.
Function
Skin benefits
- Fermented red rice vinegar — mild acid and polyphenol source
- Contains acetic acid, lactic acid, amino acids, flavonoids
- Traditional East Asian fermented food
- Mild exfoliation and pH adjustment
Known concerns
- Red rice (red yeast rice) can produce monacolin K (lovastatin) — a statin drug — if fermented with Monascus
- Specific red-yeast-rice strains are pharmacologically active
- Citrinin (mycotoxin) contamination risk in some red rice ferments
- Variable composition; origin-dependent
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 — always read the physical product label and consult a healthcare professional for personal concerns.