Opuntia Ficus-Indica Callus Culture Extract
A cosmetic ingredient used as antioxidant, hair conditioning, humectant in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Opuntia Ficus-Indica Callus Culture Extract is the extract of a culture of the callus of the Fig, Opuntia ficus-indica, Cactaceae
What does it do?
Opuntia Ficus-Indica Callus Culture Extract 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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Humectant
draws moisture from the air or deeper skin layers to the surface, helping skin retain water
EU regulatory status
Opuntia Ficus-Indica Callus Culture Extract 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 Opuntia Ficus-Indica Callus Culture Extract?
Opuntia Ficus-Indica Callus Culture Extract is a cosmetic ingredient catalogued in the EU CosIng database. Opuntia Ficus-Indica Callus Culture Extract is the extract of a culture of the callus of the Fig, Opuntia ficus-indica, Cactaceae
Is Opuntia Ficus-Indica Callus Culture Extract allowed in cosmetics in the EU?
Yes. Opuntia Ficus-Indica Callus Culture Extract is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Opuntia Ficus-Indica Callus Culture Extract do in cosmetic products?
Opuntia Ficus-Indica Callus Culture Extract is declared in the EU cosmetic ingredient inventory with these functions: antioxidant, hair conditioning, humectant.
What is the CAS number of Opuntia Ficus-Indica Callus Culture Extract?
The CAS (Chemical Abstracts Service) number for Opuntia Ficus-Indica Callus Culture Extract is 90082-21-6.
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Source: EU CosIng database (European Commission). This page is derived from public-sector information published by the European Commission. · Last updated: 15/10/2010