Search › Ingredient
Ingredient record
Hydrolyzed Olive Fruit
Antioxidant
emollient
skin protecting
uv absorber
- Status
- Not listed in the restriction annexes
- In brief
- Hydrolyzed Olive Fruit is derived from the fruit of the olive tree, Olea europaea, broken down through a hydrolysis process. It is used in cosmetics to help soften and condition the skin's surface, while also contributing antioxidant and protective properties within the formulation.
- 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