Sodium Cocoyl/olivoyl Hydrolyzed Oat Protein
En kosmetisk ingrediens, der bruges som antiplaque, hair conditioning, skin conditioning i hud-, hår- og personlige plejeprodukter solgt i Den Europæiske Union.
Hvad er det?
Sodium Cocoyl/Olivoyl Hydrolyzed Oat Protein is the sodium salt of the complex mixture formed by the reaction of cocoyl chloride and olivoyl chloride with Hydrolyzed Oat Protein
Hvad gør det?
Sodium Cocoyl/olivoyl Hydrolyzed Oat Protein er optaget i EU's fortegnelse over kosmetiske ingredienser med følgende deklarerede funktioner:
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Antiplaque
reduces dental plaque, used in toothpastes and mouthwashes
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Hair conditioning
improves the appearance, feel, and manageability of hair
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Skin conditioning
improves the appearance, feel, and condition of skin
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Surfactant - cleansing
surfactant whose primary cosmetic role is cleansing — the active workhorse in soaps, shampoos, and body washes
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Viscosity controlling
adjusts the thickness or flow of a formulation
EU-regulatorisk status
Sodium Cocoyl/olivoyl Hydrolyzed Oat Protein er tilladt i kosmetiske produkter i Den Europæiske Union under forordning 1223/2009. Ikke omfattet af en specifik bilagsbegrænsning på skrivetidspunktet.
Ofte stillede spørgsmål
Hvad er Sodium Cocoyl/olivoyl Hydrolyzed Oat Protein?
Sodium Cocoyl/olivoyl Hydrolyzed Oat Protein er en kosmetisk ingrediens katalogiseret i EU's CosIng-database. Sodium Cocoyl/Olivoyl Hydrolyzed Oat Protein is the sodium salt of the complex mixture formed by the reaction of cocoyl chloride and olivoyl chloride with Hydrolyzed Oat Protein
Er Sodium Cocoyl/olivoyl Hydrolyzed Oat Protein tilladt i kosmetik i EU?
Ja. Sodium Cocoyl/olivoyl Hydrolyzed Oat Protein er tilladt i kosmetiske produkter i EU under forordning 1223/2009.
Hvad gør Sodium Cocoyl/olivoyl Hydrolyzed Oat Protein i kosmetiske produkter?
Sodium Cocoyl/olivoyl Hydrolyzed Oat Protein er deklareret i EU's fortegnelse over kosmetiske ingredienser med disse funktioner: antiplaque, hair conditioning, skin conditioning, surfactant - cleansing, viscosity controlling.
Relaterede ingredienser
Kilde: EU's CosIng-database (Europa-Kommissionen). Denne side er afledt af offentlig information udgivet af Europa-Kommissionen. · Sidst opdateret: 04/12/2015