Sodium Saffloweroyl Hydrolyzed Soy Protein
A cosmetic ingredient used as cleansing, hair conditioning, skin conditioning in skincare, haircare, and personal-care products sold in the European Union.
What is it?
Sodium Saffloweroyl Hydrolyzed Soy Protein is the sodium salt of the condensation product of safflower fatty acid chloride and Hydrolyzed Soy Protein
What does it do?
Sodium Saffloweroyl Hydrolyzed Soy Protein is listed in the EU cosmetic ingredient inventory with the following declared functions:
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Cleansing
helps remove dirt, oil, makeup, and other contaminants from skin or hair
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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
Sodium Saffloweroyl Hydrolyzed Soy 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 Sodium Saffloweroyl Hydrolyzed Soy Protein?
Sodium Saffloweroyl Hydrolyzed Soy Protein is a cosmetic ingredient catalogued in the EU CosIng database. Sodium Saffloweroyl Hydrolyzed Soy Protein is the sodium salt of the condensation product of safflower fatty acid chloride and Hydrolyzed Soy Protein
Is Sodium Saffloweroyl Hydrolyzed Soy Protein allowed in cosmetics in the EU?
Yes. Sodium Saffloweroyl Hydrolyzed Soy Protein is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Sodium Saffloweroyl Hydrolyzed Soy Protein do in cosmetic products?
Sodium Saffloweroyl Hydrolyzed Soy Protein is declared in the EU cosmetic ingredient inventory with these functions: cleansing, hair conditioning, skin conditioning.
What is the CAS number of Sodium Saffloweroyl Hydrolyzed Soy Protein?
The CAS (Chemical Abstracts Service) number for Sodium Saffloweroyl Hydrolyzed Soy 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: 15/10/2010