ASPERGILLUS/DEFATTED SOYBEAN SEED FERMENT EXTRACT
Aspergillus/Defatted Soybean Seed Ferment Extract is the extract of the product obtained by the fermentation of the defatted seeds of Glycine max by the microorganism Aspergillus.
ASPERGILLUS/DEFATTED SOYBEAN SEED FERMENT EXTRACT is listed in the EU CosIng inventory, but no direct annex records are linked on this page yet.
Regulatory evidence by market
No rule for this ingredient has been imported for any of the 13 markets tracked here.
That describes this inventory, not the law. No imported rule is not evidence that an ingredient is permitted: a rule may exist under another name or identifier, or in a dataset not yet imported here.
What the official INCI name states
The official label is a composite INCI name with 2 named source-material segments. Each segment must be reconciled with the supplier specification.
- Identity type from wording
- composite
- Preparation or form
- FERMENT EXTRACT, EXTRACT
- Stated biological parts
- SEED
- Named source segments
- 2
Review parsed source-name segments
- ASPERGILLUS
- DEFATTED SOYBEAN SEED FERMENT EXTRACT
This structure is derived only from the official label wording. It does not establish composition, concentration, chemical equivalence, safety or regulatory permission.
Inventory details for ASPERGILLUS/DEFATTED SOYBEAN SEED FERMENT EXTRACT
INCI name
ASPERGILLUS/DEFATTED SOYBEAN SEED FERMENT EXTRACT
Description
Aspergillus/Defatted Soybean Seed Ferment Extract is the extract of the product obtained by the fermentation of the defatted seeds of Glycine max by the microorganism Aspergillus.
Record provenance
- Inventory reference
- 96938
- Imported identity
- ASPERGILLUS/DEFATTED SOYBEAN SEED FERMENT EXTRACT
- Source update
- 29/03/2019
Annex records for ASPERGILLUS/DEFATTED SOYBEAN SEED FERMENT EXTRACT
Key data
No CAS number, and none is expected: this is a botanical or biological preparation rather than a single compound, and CAS numbers identify single substances. Identity rests on the source organism and the supplier specification.
- ANTIMICROBIAL
- Preventing and/or slowing down microbial growth.
- BUFFERING
- Stabilising the pH of an aqueous medium in a narrow range even if an acid or base is added. Altering and/or maintaining a cosmetic product's pH at the desired level.
- HUMECTANT
- Retaining and/or preserving the moisture in a product during use.
- PRESERVATIVE
- Exclusively or mainly intended to inhibit the development of micro-organisms in the cosmetic product. All authorised preservatives are substances in the positive list of Annex V to the Cosmetics Regulation 1223/2009.
Official EU ingredient-name evidence
The ingredient name exactly matches the official 2025 EU glossary of common ingredient names.
Related inventory evidence
Ingredients with overlapping formulation functions
Additional official and scientific sources
11 external databases to check this identity in
Each link searches that source for this identity. What each source is, and its legal weight
How ASPERGILLUS/DEFATTED SOYBEAN SEED FERMENT EXTRACT appears in the CosIng inventory
The CosIng inventory lists ASPERGILLUS/DEFATTED SOYBEAN SEED FERMENT EXTRACT as a cosmetic ingredient and this page links it to 0 annex records. The inventory entry captures names and identifiers, while the annex records show where the substance is prohibited, restricted or positively listed in EU cosmetics law.
ASPERGILLUS/DEFATTED SOYBEAN SEED FERMENT EXTRACT is also tagged with 4 cosmetic functions in the official data. Function labels describe intended use, but they do not replace regulatory review of linked annex records before formulation or labelling work.
Frequently asked questions
Source note for ASPERGILLUS/DEFATTED SOYBEAN SEED FERMENT EXTRACT
This page reproduces the CosIng inventory entry for ASPERGILLUS/DEFATTED SOYBEAN SEED FERMENT EXTRACT from public European Commission cosmetic ingredient materials and shows linked identifiers even when no direct annex match is currently attached.
Use this inventory page to research ASPERGILLUS/DEFATTED SOYBEAN SEED FERMENT EXTRACT and compare linked records, but verify restrictions and legal status against the current official source text and law before making regulatory decisions.
Tools & next steps
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