Cosmetic Ingredients Functions


Promotes the formation of intimate mixtures of non-miscible liquids by altering the interfacial tension.

Helps the process of emulsification and improves emulsion stability and shelf-life.

Produces, upon application, a continuous film on skin, hair or nails.

Gives flavour to the cosmetic product.

Traps numerous small bubbles of air or other gas within a small volume of liquid by modifying the surface tension of the liquid.

Improves the quality of the foam produced by a system by increasing one or more of the following properties: volume, texture and/or stability.

Gives the consistency of a gel (a semi-solid preparation with some elasticity) to a liquid preparation.

Leaves the hair easy to comb, supple, soft and shiny and/or imparts volume, lightness, gloss, etc.

Colours hair.

Permits physical control of hairstyle.

Modifies the chemical structure of the hair, allowing it to be set in the style required.

Holds and retains moisture.

Enhances the solubility of substance which is only slightly soluble in water.

Helps eliminate the dead cells of the stratum corneum.

Reduces or inhibits the basic odour or taste of the product.

Increases the water content of the skin and helps keep it soft and smooth.

Improves the cosmetic characteristics of the nail.

Not reported

Reduces transparency or translucency of cosmetics.

Provides cosmetic effects to the oral cavity, e.g. cleansing, deodorising, protecting.

Changes the chemical nature of another substance by adding oxygen or removing hydrogen.

Imparts a nacreous appearance to cosmetics.

Used for perfume and aromatic raw materials.

Softens and makes supple another substance that otherwise could not be easily deformed, spread or worked out.

Inhibits primarily the development of micro-organisms in cosmetics. All preservatives listed are substances on the positive list of preservatives (Annex VI to the cosmetics Directive).