Skin Conditioning
RHIZOPUS/RICE FERMENT
Safety score · 0–100
Fine
Derived from EU CosIng regulatory status, PubChem hazard data and published research. How we score.
About
Rice fermented with Rhizopus (a koji-type mold). Traditional food-grade ferment; strain identity and kill-step are the key QC hinges.
Rhizopus/Rice Ferment is rice fermented with Rhizopus species molds (Rhizopus oligosporus is the traditional food-safe strain used in tempeh). In cosmetics, the ferment provides enzymatic peptides, small sugars, and skin-conditioning lipid/polysaccharide metabolites. Traditional food use of specific Rhizopus strains (especially R. oligosporus, R. oryzae) is well-established; some Rhizopus species (notably R. microsporus) can produce mycotoxins and cause opportunistic infection in immunocompromised hosts — strain specification and kill-step are essential for cosmetic-grade material. Typical use 0.5-5%.
Function
Skin benefits
- Rhizopus-fermented rice — traditional East/South Asian koji-type ferment
- Contains enzymes, peptides, polysaccharides
- Skin conditioning and mild exfoliation
- Food-grade parent materials
Known concerns
- Rhizopus genus includes some opportunistic pathogens — strain identity and kill-step critical
- Variable composition by fermentation
- Potential mycotoxin if poor QC
- Requires preservation
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 — always read the physical product label and consult a healthcare professional for personal concerns.