Ingredient function

VISCOSITY CONTROLLING — Cosmetic Ingredient Function

1348 cosmetic ingredients in the EU CosIng inventory carry the VISCOSITY CONTROLLING function designation. These ingredients are sourced from the European Commission CosIng inventory and may appear across Annex II–VI records.

Increasing or decreasing the viscosity (thickness) of cosmetics.

Ingredients
1348
Page
13 / 27

Ingredients

Hydrogenated Walnut Seed Oil is the end-product of the controlled hydrogenation of Juglans Regia (Walnut) Seed Oil.

Hydrolyzed Cellulose Gum is the hydrolysate of Cellulose Gum obtained by acid, enzyme or other method of hydrolysis

Syrups, hydrolysed starch. A complex combination obtained by the hydrolysis of cornstarch by the action of acids or enzymes. It consists pr…

CAS 8029-43-4

Hydrolyzed Guar is the hydrolysate of Cyamopsis Tetragonolobus Gum derived by acid, enzyme or other method of hydrolysis

CAS 9000-30-0

Hydrolyzed Soy Extract is the hydrolysate of Glycine Soja (Soy) Extract derived by acid, enzyme or other method of hydrolysis

Hydroxypropyl Starch is a propylene glycol ether of starch

CAS 9049-76-7 / 68584-86-1

About this function

The VISCOSITY CONTROLLING 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.