Hydrolyzed Caesalpinia Spinosa Gum
A cosmetic ingredient used as absorbent, hair conditioning, skin conditioning in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Hydrolyzed Caesalpinia Spinosa Gum is the hydrolysate of Caesalpinia Spinosa Gum derived by acid, enzyme or other method of hydrolysis
What does it do?
Hydrolyzed Caesalpinia Spinosa Gum is listed in the EU cosmetic ingredient inventory with the following declared functions:
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Absorbent
takes up water-based or oil-based substances
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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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Skin conditioning - emollient
softens the skin by reducing roughness and friction between skin cells
EU regulatory status
Hydrolyzed Caesalpinia Spinosa Gum 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 Hydrolyzed Caesalpinia Spinosa Gum?
Hydrolyzed Caesalpinia Spinosa Gum is a cosmetic ingredient catalogued in the EU CosIng database. Hydrolyzed Caesalpinia Spinosa Gum is the hydrolysate of Caesalpinia Spinosa Gum derived by acid, enzyme or other method of hydrolysis
Is Hydrolyzed Caesalpinia Spinosa Gum allowed in cosmetics in the EU?
Yes. Hydrolyzed Caesalpinia Spinosa Gum is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Hydrolyzed Caesalpinia Spinosa Gum do in cosmetic products?
Hydrolyzed Caesalpinia Spinosa Gum is declared in the EU cosmetic ingredient inventory with these functions: absorbent, hair conditioning, skin conditioning, skin conditioning - emollient.
What is the CAS number of Hydrolyzed Caesalpinia Spinosa Gum?
The CAS (Chemical Abstracts Service) number for Hydrolyzed Caesalpinia Spinosa Gum is 39300-88-4.
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