Hydrolyzed Corn Starch
A cosmetic ingredient used as binding, humectant, skin conditioning in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Syrups, hydrolysed starch. A complex combination obtained by the hydrolysis of cornstarch by the action of acids or enzymes. It consists primarily of d-glucose, maltose and maltodextrins
What does it do?
Hydrolyzed Corn Starch is listed in the EU cosmetic ingredient inventory with the following declared functions:
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Binding
holds the components of a formulation together, especially in pressed powders and compact makeup
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Humectant
draws moisture from the air or deeper skin layers to the surface, helping skin retain water
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Skin conditioning
improves the appearance, feel, and condition of skin
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Viscosity controlling
adjusts the thickness or flow of a formulation
EU regulatory status
Hydrolyzed Corn Starch 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 Corn Starch?
Hydrolyzed Corn Starch is a cosmetic ingredient catalogued in the EU CosIng database. Syrups, hydrolysed starch. A complex combination obtained by the hydrolysis of cornstarch by the action of acids or enzymes. It consists primarily of d-glucose, maltose and maltodextrins
Is Hydrolyzed Corn Starch allowed in cosmetics in the EU?
Yes. Hydrolyzed Corn Starch is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Hydrolyzed Corn Starch do in cosmetic products?
Hydrolyzed Corn Starch is declared in the EU cosmetic ingredient inventory with these functions: binding, humectant, skin conditioning, viscosity controlling.
What is the CAS number of Hydrolyzed Corn Starch?
The CAS (Chemical Abstracts Service) number for Hydrolyzed Corn Starch is 8029-43-4.
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