Prunus Amygdalus Dulcis Oleosomes
A cosmetic ingredient used as skin conditioning, skin conditioning - emollient, skin protecting in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Prunus Amygdalus Dulcis Oleosomes are the oleosomes (oil-bodies) isolated from the Prunus Amylgdalus Dulcis Oil of the Sweet Almond Tree, Prunus dulcis, Rosaceae
What does it do?
Prunus Amygdalus Dulcis Oleosomes is listed in the EU cosmetic ingredient inventory with the following declared functions:
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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
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Skin protecting
helps shield skin from external environmental factors
EU regulatory status
Prunus Amygdalus Dulcis Oleosomes 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 Prunus Amygdalus Dulcis Oleosomes?
Prunus Amygdalus Dulcis Oleosomes is a cosmetic ingredient catalogued in the EU CosIng database. Prunus Amygdalus Dulcis Oleosomes are the oleosomes (oil-bodies) isolated from the Prunus Amylgdalus Dulcis Oil of the Sweet Almond Tree, Prunus dulcis, Rosaceae
Is Prunus Amygdalus Dulcis Oleosomes allowed in cosmetics in the EU?
Yes. Prunus Amygdalus Dulcis Oleosomes is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Prunus Amygdalus Dulcis Oleosomes do in cosmetic products?
Prunus Amygdalus Dulcis Oleosomes is declared in the EU cosmetic ingredient inventory with these functions: skin conditioning, skin conditioning - emollient, skin protecting.
What is the CAS number of Prunus Amygdalus Dulcis Oleosomes?
The CAS (Chemical Abstracts Service) number for Prunus Amygdalus Dulcis Oleosomes is 90320-37-9.
Related ingredients
Source: EU CosIng database (European Commission). This page is derived from public-sector information published by the European Commission. · Last updated: 15/12/2011