Hydrogenated Tallow Amide
A cosmetic ingredient used as emulsion stabilising, hair conditioning, opacifying in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Amides, tallow, hydrogenated
What does it do?
Hydrogenated Tallow Amide is listed in the EU cosmetic ingredient inventory with the following declared functions:
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Emulsion stabilising
stabilises emulsions of oil and water, preventing separation over time
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Hair conditioning
improves the appearance, feel, and manageability of hair
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Opacifying
makes a transparent or translucent formulation opaque or pearlescent
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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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Surfactant - emulsifying
surfactant that forms and stabilises emulsions of oil and water — without it, creams and lotions would separate
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Viscosity controlling
adjusts the thickness or flow of a formulation
EU regulatory status
Hydrogenated Tallow Amide is allowed for use in cosmetic products in the European Union under Regulation 1223/2009. It is not subject to a specific Annex restriction at the time of writing.
Frequently asked questions
What is Hydrogenated Tallow Amide?
Hydrogenated Tallow Amide is a cosmetic ingredient catalogued in the EU CosIng database. Amides, tallow, hydrogenated
Is Hydrogenated Tallow Amide allowed in cosmetics in the EU?
Yes. Hydrogenated Tallow Amide is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Hydrogenated Tallow Amide do in cosmetic products?
Hydrogenated Tallow Amide is declared in the EU cosmetic ingredient inventory with these functions: emulsion stabilising, hair conditioning, opacifying, surfactant - cleansing, surfactant - emulsifying, viscosity controlling.
What is the CAS number of Hydrogenated Tallow Amide?
The CAS (Chemical Abstracts Service) number for Hydrogenated Tallow Amide is 61790-31-6.
Related ingredients
Source: EU CosIng database (European Commission). This page is derived from public-sector information published by the European Commission. · Last updated: 15/10/2010