Ingredient record

Natto Gum

Status

Not listed in the restriction annexes

In brief

Natto gum is the sticky substance produced when soybeans are fermented by the bacterium Bacillus subtilis, the process used to make the Japanese food natto. In cosmetic products it is used as a film former, leaving a thin layer on the surface of the skin or hair.

Appears in

1 catalogue product

Regulatory fields from the EU glossary and the annexes to Regulation (EC) No 1223/2009. Nothing on this page can be edited by visitors. Report an error with this record