Ingredient：HYDROLYZED VEGETABLE PROTEIN
Safety Assessment of HYDROLYZED VEGETABLE PROTEIN Ingredients as Used in Cosmetics
Jincong Li
CosIng, CIR
0
The ZhuangQiYi Platform provides comprehensive details on the cosmetic ingredient "HYDROLYZED VEGETABLE PROTEIN", including multilingual nomenclature, CAS number, safe usage concentrations, efficacy, regulatory status, and related information. It integrates data from over 30,000 cosmetic ingredients sourced from authoritative references like CosIng and CIR, with continuous updates to reflect the latest global regulatory developments. All information is for reference purposes only.
| INCI name | HYDROLYZED VEGETABLE PROTEIN |
| 中文名称 | 水解植物蛋白 |
| Japan name | 加水分解野菜タンパク |
| Korean name | 하이드롤라이즈드식물성단백질 |
| INN name | |
| Chem/IUPAC Name | Protein hydrolyzates, vegetable. Substance obtained by acidic, alkaline, or enzymatic hydrolysis of mixed vegetables composed primarily of amino acids, peptides, and proteins. It may contain impurities consisting chiefly of carbohydrates and lipids along with smaller quantities of miscellaneous organic substances of biological origin |
| PCPC No | 1252 |
| COSING Ref No | 76679 |
| IECIC No | 06397 |
| CAS No | 100209-45-8 |
| EC Restriction | |
| Function |
ANTISTATIC:
Preventing and/or reducing static electricity by neutralising electrical charge on surfaces.
HAIR CONDITIONING:
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.
SKIN CONDITIONING:
Maintaining the skin in good condition.
|
| Included | NMPA Announcement on Issuing the Catalogue of Used Cosmetic Raw Materials (Edition 2021) |
| China/Safe Value |
keywords:
妆企易
CosIng
CIR
HYDROLYZED VEGETABLE PROTEIN
水解植物蛋白
加水分解野菜タンパク
하이드롤라이즈드식물성단백질
100209-45-8
Cosmetic Ingredient Review (CIR)