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Ingredient record
Hydrolyzed Cocoa Fruit
Astringent
skin protecting
- Status
- Not listed in the restriction annexes
- In brief
- Hydrolyzed Cocoa Fruit is derived from the fruit of the cacao tree, Theobroma cacao, broken down into smaller components through hydrolysis. It is used in cosmetics for its astringent properties, which can help tighten the feel of the skin, and to help protect the skin's surface.
- Appears in
- 0 catalogue products
Regulatory fields from the EU glossary and the annexes to Regulation (EC) No 1223/2009. Nothing on this page can be edited by visitors. Report an error with this record