Hydrolyzed Asian pear fruit
Hydrolyzed Asian pear fruit
Ingredient derived from the pulp of the Asian pear, obtained through enzymatic hydrolysis. It fulfills several roles in cosmetic formulations: emulsifier to stabilize water-oil mixtures, thickener to increase viscosity, abrasive for gentle exfoliation, and opacifier to modify the visual appearance of the product.
EmulsifyingViscosity controlling
Ingredient
Roles & functions
Emulsifying — Allows phases that do not naturally mix, such as water and oil, to be blended together.
Viscosity controlling — Increases viscosity and gives the product its texture.
Abrasive — Helps remove particles through friction (polishing, scrubbing).
Opacifying — Makes the product less transparent.
Regulatory framework
What the authorities say
| Authority | Status |
|---|---|
| Commission européenne (CosIng, Règl. 1223/2009) | Autorisé |
| CLP classification (Reg. 1272/2008) | No CMR classification |
| ECHA — endocrine disruptor (human health) | Not identified as an endocrine disruptor |
| ECHA — Candidate List (SVHC, REACH Art. 59) | Not on the Candidate List (SVHC) |
| European Commission (Reg. 1223/2009, Annex III) | No cosmetic allergen subject to mandatory labelling |
| European Commission (EU catalogue of nanomaterials, Reg. 1223/2009) | No referenced nanoform |
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This information is reported factually and with attribution (authorities and publications cited). It does not constitute medical advice, for your situation, ask a pharmacist or a healthcare professional for advice.
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