Olea Europaea Fruit Unsaponifiables
A cosmetic ingredient used as antioxidant, hair conditioning, skin conditioning - emollient in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Olea Europaea Fruit Unsaponifiables is the residue remaining after fractional distillation of the fruit of the Olive, Olea europaea L., Oleaceae
What does it do?
Olea Europaea Fruit Unsaponifiables is listed in the EU cosmetic ingredient inventory with the following declared functions:
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Antioxidant
neutralises free radicals to slow oxidative damage to the formulation or skin
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Hair conditioning
improves the appearance, feel, and manageability of hair
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Skin conditioning - emollient
softens the skin by reducing roughness and friction between skin cells
EU regulatory status
Olea Europaea Fruit Unsaponifiables 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 Olea Europaea Fruit Unsaponifiables?
Olea Europaea Fruit Unsaponifiables is a cosmetic ingredient catalogued in the EU CosIng database. Olea Europaea Fruit Unsaponifiables is the residue remaining after fractional distillation of the fruit of the Olive, Olea europaea L., Oleaceae
Is Olea Europaea Fruit Unsaponifiables allowed in cosmetics in the EU?
Yes. Olea Europaea Fruit Unsaponifiables is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Olea Europaea Fruit Unsaponifiables do in cosmetic products?
Olea Europaea Fruit Unsaponifiables is declared in the EU cosmetic ingredient inventory with these functions: antioxidant, hair conditioning, skin conditioning - emollient.
What is the CAS number of Olea Europaea Fruit Unsaponifiables?
The CAS (Chemical Abstracts Service) number for Olea Europaea Fruit Unsaponifiables is 8001-25-0.
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