Sodium Stearoyl Hydrolyzed Corn 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?
Hydrolysed maize protein, N-octanoyl derivatives, sodium salts
What does it do?
Sodium Stearoyl Hydrolyzed Corn Protein is listed in the EU cosmetic ingredient inventory with the following declared functions:
-
Cleansing
helps remove dirt, oil, makeup, and other contaminants from skin or hair
-
Hair conditioning
improves the appearance, feel, and manageability of hair
-
Skin conditioning
improves the appearance, feel, and condition of skin
-
Surfactant - cleansing
surfactant whose primary cosmetic role is cleansing — the active workhorse in soaps, shampoos, and body washes
EU regulatory status
Sodium Stearoyl Hydrolyzed Corn 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 Stearoyl Hydrolyzed Corn Protein?
Sodium Stearoyl Hydrolyzed Corn Protein is a cosmetic ingredient catalogued in the EU CosIng database. Hydrolysed maize protein, N-octanoyl derivatives, sodium salts
Is Sodium Stearoyl Hydrolyzed Corn Protein allowed in cosmetics in the EU?
Yes. Sodium Stearoyl Hydrolyzed Corn Protein is allowed for use in cosmetic products in the EU under Regulation 1223/2009.
What does Sodium Stearoyl Hydrolyzed Corn Protein do in cosmetic products?
Sodium Stearoyl Hydrolyzed Corn Protein is declared in the EU cosmetic ingredient inventory with these functions: cleansing, hair conditioning, skin conditioning, surfactant - cleansing.
What is the CAS number of Sodium Stearoyl Hydrolyzed Corn Protein?
The CAS (Chemical Abstracts Service) number for Sodium Stearoyl Hydrolyzed Corn Protein is 222400-45-5.
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