aspergillus/saccharomyces/ipomoea batatas root ferment lees
residue obtained by the fermentation of the roots of ipomoea batatas by the microorganisms, aspergillus and saccharomyces
Identification
| Name | aspergillus/saccharomyces/ipomoea batatas root ferment lees |
Regulatory
Physical Properties
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | skin conditioning |
No sensory data available
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | emollients, skin conditioning |
| Recommendation for aspergillus/saccharomyces/ipomoea batatas root ferment lees usage levels up to | not for fragrance use. |
| Recommendation for aspergillus/saccharomyces/ipomoea batatas root ferment lees flavor usage levels up to | not for flavor use. |
No supplier data available
Potential Uses
Natural Occurrence
Synonyms
residue obtained by the fermentation of the roots of ipomoea batatas by the microorganisms, aspergillus and saccharomyces
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