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Ingredient function 13138 ingredients · Page 115/263

SKIN CONDITIONING

Maintaining the skin in good condition.

Definition provenance: European Commission CosIng ingredient-function terminology.

13138 ingredients in the EU CosIng inventory carry the SKIN CONDITIONING function designation.

Ingredients with the SKIN CONDITIONING function

Hydrolyzed Lupine Protein is the hydrolysate of lupine protein derived by acid, enzyme or other method of hydrolysis

CAS 73049-73-7

Hydrolyzed Lupine Seed Extract is the hydrolysate of an extract of the seeds of Lupinus angustifolius obtained by acid, enzyme or other met…

Hydrolyzed Lycium Barbarum Fruit is the hydrolysate of the fruit of Lycium barbarum derived by acid, enzyme or other method of hydrolysis

Hydrolyzed Mango Fruit is the hydrolysate of the fruit of the mango, Mangifera indica derived by acid, enzyme or other method of hydrolysis

CAS 90063-86-8

Hydrolyzed Mango Juice Extract is the hydrolysate of the Mango, Mangifera Indica Juice Extract derived by acid, enzyme or other method of h…

CAS 90063-86-8

Hydrolyzed Melon Fruit is the hydrolysate of the fruit of the Cucumis melo (melon) derived by acid, enzyme or other method of hydrolysis

Hydrolyzed Milk is the hydrolysate of Milk derived by acid, enzyme or other method of hydrolysis.

Protein hydrolyzates, milk. Substance obtained by acidic, alkaline, or enzymatic hydrolysis of milk composed primarily of amino acids, pept…

CAS 92797-39-2

Hydrolyzed Millet is the hydrolysate of the millet seed, Panicum miliaceum, derived by acid, enzyme or other method of hydrolysis

CAS 227025-36-7

Hydrolyzed Milt Extract is the hydrolysate of Milt Extract derived by acid, enzyme or other method of hydrolysis

Hydrolyzed Mytilus Edulis Byssus is an hydrolysate of the byssus of the common mussel, Mytilus edulis derived by acid, enzyme or other meth…

CAS 94465-78-8

Hydrolyzed Olive Leaf Extract is the hydrolysate of Olea europaea (Olive) Leaf Extract derived by acid, enzyme or other method of hydrolysis

CAS 8001-25-0

Hydrolyzed Oryzanol is the hydrolysate of Oryzanol derived by acid, enzyme or other method of hydrolysis

Hydrolyzed Oxidized Keratin is the hydrolysate of Oxidized Keratin obtained by acid, enzyme or other method of hydrolysis

Hydrolyzed Oyster Extract is an extract of the hydrolysate of oyster (Pinctada martensii) derived by acid, enzyme or other method of hydrol…

Hydrolyzed Oyster Glycoprotein is the hydrolysate of oyster (Pinctada martensii) glycoproteins derived by acid, enzyme or other method of h…

Hydrolyzed Oyster Shell Extract is the hydrolysate of Oyster Shell Extract derived by acid, enzyme or other method of hydrolysis

Hydrolyzed Palm Sophorolipids is the hydrolysate of the product obtained by through fermentation by Candida bombicola with the fatty acids …

Hydrolyzed Papaya Fruit is the hydrolysate of the fruit of Carica papaya derived by acid, enzyme or other method of hydrolysis

Hydrolyzed Pea Extract is the hydrolysate of Pisum Sativum, Fabaceae, Extract derived by acid, enzyme or other method of hydrolysis.

Hydrolyzed Pea Protein is the hydrolysate of pea protein derived by acid, enzyme or other method of hydrolysis

CAS 222400-29-5

Hydrolyzed Pectin is the hydrolysate of Pectin derived by acid, enzyme or other method of hydrolysis

Hydrolyzed Phospholipids is the hydrolysate of Phospholipids derived by acid, enzyme or other method of hydrolysis.

These widely assigned CosIng terms provide populated comparison pages; they are not presented as semantic equivalents of the current function.

How the SKIN CONDITIONING function is used in CosIng

The SKIN CONDITIONING function is assigned by the European Commission in the CosIng ingredient inventory. This page currently lists 13138 ingredients carrying that function label in the dataset, which helps you move from a functional claim to the exact ingredients that use it.

Maintaining the skin in good condition.

Function assignments come from official EU CosIng data. They describe intended cosmetic use, but they do not replace regulatory review of each linked ingredient and any annex records tied to it.