MYFerment™ Rice Berry (Rice Berry Ferment Filtrate)
- Product Code: 33713
It is a method of fermenting Rice Berry with 3 strains of lactobacillus, which from research has found that it can help with digestion. and bring out the important substances in rice berry in the form of an aqueous solution as best as possible
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| Test Name | Specification |
|---|---|
| Appearance | Purple-brown transparent liquid |
| Odor | Characteristics |
| Heavy metals | 20ppm Max |
| Microbial count | 100CFU/g Max |
| Yeast & Mold count | 10CFU/g Max |
Rice Berry Ferment Filtrate is the fermentation of Rice Berry with 3 strains of lactobacillus, which from research has found that it can help digestion. and bring out the important substances in rice berry in the form of an aqueous solution as best as possible
The results of the experiment measuring Antioxidant Activity gave an IC50 value of 4.16ug/ml.
Results of the experiment measuring the amount of Total Phenolic Compound minimum 200mg GAE/g (dry weight)
Results of the experiment measuring the amount of Total Flavonoids, minimum 40 mg QE/g (dry weight)
(If you would like a document of measurement results, please notify)
This product, in the case of purchasing 10kg, the company provides measurement services. Anti-oxidant, Total phenolics, Total flavonoids for free by releasing test results under your product name. so that it can be used for advertising
Usage: For all kinds of skin care products
Mixing method: Mix in the final step. The temperature of the cosmetics must be lower than 40 °C and the pH between 3.5-7.
Usage rate: 0.5-5% (recommended 5%)
Product appearance: purple-brown liquid
Solubility: Can dissolve in water
Storage: For long-term storage Store in the refrigerator at a temperature of 6-8 degrees. Do not expose to sunlight or heat. Seal the lid tightly. It has a shelf life of at least 24 months.
INCI Name : Lactobacillus/Rice Ferment Filtrate
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Recommend Lab-Service
| Lab Service | Price |
|---|---|
| UV-VIS Total Phenolic Content (Folin-Ciocalteu)
Measure total Phenolics content in finished product |
฿ 2990 |
| UV-VIS Total Flavonoids Content (Aluminium Chloride Colorimetric)
Measure total Flavonoids content in finished product |
฿ 2490 |
| UV-VIS Antioxidant Capacity (DPPH)
Measure total Antioxidant Capacity in finished product |
฿ 2490 |
| UV-VIS Antioxidant Capacity (ABTS)
Measure total Antioxidant Capacity in finished product |
฿ 2490 |
MYFerment™ Rice Berry (Rice Berry Ferment Filtrate)
It is a method of fermenting Rice Berry with 3 strains of lactobacillus, which from research has found that it can help with digestion. and bring out the important substances in rice berry in the form of an aqueous solution as best as possible
Rice Berry Ferment Filtrate is the fermentation of Rice Berry with 3 strains of lactobacillus, which from research has found that it can help digestion. and bring out the important substances in rice berry in the form of an aqueous solution as best as possible
The results of the experiment measuring Antioxidant Activity gave an IC50 value of 4.16ug/ml.
Results of the experiment measuring the amount of Total Phenolic Compound minimum 200mg GAE/g (dry weight)
Results of the experiment measuring the amount of Total Flavonoids, minimum 40 mg QE/g (dry weight)
(If you would like a document of measurement results, please notify)
This product, in the case of purchasing 10kg, the company provides measurement services. Anti-oxidant, Total phenolics, Total flavonoids for free by releasing test results under your product name. so that it can be used for advertising
Usage: For all kinds of skin care products
Mixing method: Mix in the final step. The temperature of the cosmetics must be lower than 40 °C and the pH between 3.5-7.
Usage rate: 0.5-5% (recommended 5%)
Product appearance: purple-brown liquid
Solubility: Can dissolve in water
Storage: For long-term storage Store in the refrigerator at a temperature of 6-8 degrees. Do not expose to sunlight or heat. Seal the lid tightly. It has a shelf life of at least 24 months.
INCI Name : Lactobacillus/Rice Ferment Filtrate
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