Saccharomyces/Pueraria Lobata Symbiosome Extract Ferment

INCI: SACCHAROMYCES/PUERARIA LOBATA SYMBIOSOME EXTRACT FERMENT

Saccharomyces/Pueraria Lobata Symbiosome Extract Ferment (CAS Not assigned) is a cosmetic cosmetic ingredient functioning as Antioxidant, Skin Conditioning. EU Regulation 1223/2009 status: permitted. Industrial safety data is also available in the chemical safety database.

View industrial chemical safety profile for CAS Not assigned →

Auto-generated CPSR Part A draft with source citations
Function
Antioxidant, Skin Conditioning
Safety Rating
GOOD

Regulatory Status

EU EU Status permitted
US US Status permitted
US Notes Not specifically reviewed by CIR individually; falls under generic yeast-derived ingredients — CIR concluded safe with qualifications (June 2024)

For full compliance data across multiple jurisdictions, use the Substance Compliance tool.

Safety Data

Margin of Safety, dermal absorption, and sensitization profile summaries for Saccharomyces/Pueraria Lobata Symbiosome Extract Ferment.

Calculate MoS for your specific formulation with the MoS Calculator.

Expert Verdict

Expert safety assessment and concern-level summary for Saccharomyces/Pueraria Lobata Symbiosome Extract Ferment.

Regulatory Flags

plant-extract potential-allergen

Frequently Asked Questions

Is Saccharomyces/Pueraria Lobata Symbiosome Extract Ferment safe in cosmetics?

Saccharomyces/Pueraria Lobata Symbiosome Extract Ferment has a safety rating of "GOOD" in our database. EU status: permitted. US status: permitted.

Is Saccharomyces/Pueraria Lobata Symbiosome Extract Ferment allowed in the EU?

Saccharomyces/Pueraria Lobata Symbiosome Extract Ferment EU regulatory status: permitted. This is based on EU Regulation 1223/2009 and its amendments.

What does Saccharomyces/Pueraria Lobata Symbiosome Extract Ferment do in cosmetics?

Saccharomyces/Pueraria Lobata Symbiosome Extract Ferment functions as: Antioxidant, Skin Conditioning. It is classified as a cosmetic ingredient in our database. CAS number: Not assigned.

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