Ethylhexyl Cocoate

God

Emollient

Ethylhexyl Cocoate at a glance

  • Skin conditioning and emollient ingredient
  • Derived from coconut oil fatty acids
  • Usage ranges from 0.01-41%
  • Pale straw-colored liquid
  • Ruled safe as used in cosmetics

Ethylhexyl Cocoate description

Ethylhexyl cocoate is a skin conditioning ester and emollient ingredient derived from coconut oil fatty acids. In its raw form it is a pale, straw-colored liquid. Ethylhexyl cocoate is used in cosmetics in concentrations ranging from 0.01–41%. The independent Cosmetic Ingredient has ruled it safe as used in current practices. It lends a silky feel that improves product application and can also reduce the “soaping” effect moisturizer formulas may develop.

Ethylhexyl Cocoate references

  • CosmeticsInfo, Accessed March 2023, Website
  • SpecialChem, Accessed March 2023, Website
  • UL Prospector, Accessed March 2023, Website
  • International Journal of Toxicology, May 2011, pages 5S-16S

Peer-reviewed, substantiated scientific research is used to assess ingredients in this dictionary. Regulations regarding constraints, permitted concentration levels and availability vary by country and region.

Ratings af ingredienser

Bedst

Dokumenteret og understøttet af uafhængige studier. Fremragende aktiv ingrediens til de fleste hudtyper eller hudproblemer.

God

Nødvendigt for at forbedre en formulerings tekstur, stabilitet eller penetration.

Middel

Generelt ikke-irriterende, men kan have kosmetiske, stabilitetsmæssige eller andre problemer, der begrænser dets anvendelighed.

Dårlig

Der er risiko for irritation. Risikoen øges, når det kombineres med andre problematiske ingredienser.

Dårligst

Kan forårsage irritation, inflammation, tørhed osv. Kan være en fordel i nogle tilfælde, men generelt har man påvist, at ingrediensen gør mere skade end gavn.

Ukendt

Vi kunne ikke finde denne ingrediens i vores ingrediensordbog. Vi registrerer alle manglende ingredienser og foretager løbende opdateringer.

Ikke ratet

Vi har endnu ikke ratet denne ingrediens, fordi vi ikke har haft mulighed for at gennemgå forskningen om den.