Ingredient function

HAIR CONDITIONING — Cosmetic Ingredient Function

3216 cosmetic ingredients in the EU CosIng inventory carry the HAIR CONDITIONING function designation. These ingredients are sourced from the European Commission CosIng inventory and may appear across Annex II–VI records.

Enhancing the appearance and feel of hair. Leaving the hair easy to comb, supple, soft and shiny and/or imparting volume, lightness, gloss, texture, etc.

Ingredients
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Ingredients

Trifolium Pratense Extract is the extract of the whole plant of the Red Clover, Trifolium pratense L., Fabaceae

CAS 85085-25-2

Benzoic acid, 4-amino-, triester with 2,4-dihydroxy-N-(3-hydroxypropyl)-3,3-dimethylbutanamide

Tripeptide-66 is the synthetic peptide consisting of alanine, aspartic acid and glutamic acid.

Triticum Aestivum Peptide is the di-/tri- peptide fraction isolated from the Wheat, Triticum aestivum L., Poaceae, protein (q.v.) by ultra-…

CAS 100684-25-1

Triticum Aestivum Seed Extract is the extract obtained from the seeds of the Wheat, Triticum aestivum L., Poaceae

CAS 84012-44-2

Triticum Vulgare Germ Protein is a protein substance obtained from the germ of the Wheat, Triticum vulgare, Poaceae

CAS 84012-44-2

Triticum Vulgare Gluten is a protein substance which is intermixed with the starch portion in the endosperm of the Wheat, Triticum vulgare,…

CAS 93384-22-6

Triticum Vulgare Protein is a protein obtained from the peeled seeds of the Wheat, Triticum vulgare, Poaceae

CAS 100684-25-1

2-Amino-3-indol-3-ylpropanoic acid

CAS 54-12-6 / 73-22-3

2-Amino-3-(4-hydroxyphenyl)propanoic acid

CAS 556-02-5 / 556-03-6 / 60-18-4

About this function

The HAIR CONDITIONING function is assigned by the European Commission in the CosIng ingredient inventory. Ingredients may carry multiple functions depending on their chemical properties and typical cosmetic applications.

Function assignments are sourced directly from official EU CosIng data. Always verify ingredient functions against current source materials before use in regulatory submissions.