Hydroxypropyltrimonium Hydrolyzed Wheat Protein
A cosmetic ingredient used as antistatic, hair conditioning, skin conditioning in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Proteins, wheat (Triticum vulgare), hydrolyzed, N-(3-trimethylammonio-2-hydroxypropyl)-, chlorides
What does it do?
Hydroxypropyltrimonium Hydrolyzed Wheat Protein is listed in the EU cosmetic ingredient inventory with the following declared functions:
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Antistatic
reduces static electricity, mostly in hair products to keep strands smooth and manageable
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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
EU regulatory status
Hydroxypropyltrimonium Hydrolyzed Wheat Protein 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 Hydroxypropyltrimonium Hydrolyzed Wheat Protein?
Hydroxypropyltrimonium Hydrolyzed Wheat Protein is a cosmetic ingredient catalogued in the EU CosIng database. Proteins, wheat (Triticum vulgare), hydrolyzed, N-(3-trimethylammonio-2-hydroxypropyl)-, chlorides
Is Hydroxypropyltrimonium Hydrolyzed Wheat Protein allowed in cosmetics in the EU?
Yes. Hydroxypropyltrimonium Hydrolyzed Wheat Protein is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Hydroxypropyltrimonium Hydrolyzed Wheat Protein do in cosmetic products?
Hydroxypropyltrimonium Hydrolyzed Wheat Protein is declared in the EU cosmetic ingredient inventory with these functions: antistatic, hair conditioning, skin conditioning.
What is the CAS number of Hydroxypropyltrimonium Hydrolyzed Wheat Protein?
The CAS (Chemical Abstracts Service) number for Hydroxypropyltrimonium Hydrolyzed Wheat Protein is -.
Related ingredients
Source: EU CosIng database (European Commission). This page is derived from public-sector information published by the European Commission. · Last updated: 04/03/2011