Ingredient record

Hydrolyzed Conalbumin

Status

Not listed in the restriction annexes

In brief

Hydrolysed conalbumin is a protein derived from egg white (conalbumin, also known as ovotransferrin) that has been broken down into smaller fragments. In cosmetics it is used as a skin-conditioning agent, helping to form a film on 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