
Ingredients
Analysis results of Ingredients




Ingredient List
EWG | CIR | Ingredient Name & Cosmetic Function | Notes |
---|---|---|---|
1 | - | (Solvent) | |
3 | B | (Emulsifying, Surfactant) | ![]() ![]() |
1 | - | (Humectant, Skin Conditioning) | |
1 | - | (Skin Conditioning) | |
Institut Esthederm Osmoclean Eau Micellaire Osmopure - Ingredient Explanation
Water
1. Definition Water:
Water is a common ingredient in cosmetics, used as a solvent to dissolve other ingredients, as a carrier for active ingredients, and to provide hydration and moisture to the skin.2. Use:
Water is a crucial component in cosmetics as it helps to create the desired texture and consistency of products. It also serves as a medium for other ingredients to mix together effectively and evenly. Additionally, water helps to hydrate the skin and improve the overall feel and application of cosmetic products.3. Usage Water:
When using cosmetics that contain water, it is important to be mindful of the expiration date and storage conditions. Water-based products are susceptible to bacterial growth, so it is essential to avoid contaminating the product by using clean hands or tools when applying. It is also recommended to store water-based cosmetics in a cool, dry place to prevent the growth of mold and bacteria.4. References:
- Draelos, Z. D. (2010). Cosmetic dermatology: products and procedures. John Wiley & Sons.
- Winter, R. (2009). A consumer's dictionary of cosmetic ingredients: complete information about the harmful and desirable ingredients found in cosmetics and cosmeceuticals. Crown.
- Begoun, P. (2003). Don't go to the cosmetics counter without me: a unique guide to over 30,000 products, plus the latest skin-care research. Beginning Press.
Polysorbate 20
1. Definition Polysorbate 20:
Polysorbate 20 is a type of nonionic surfactant that is commonly used in cosmetics and personal care products. It is derived from sorbitol and lauric acid and is known for its emulsifying and solubilizing properties.2. Use:
Polysorbate 20 is primarily used as an emulsifier in cosmetics to help blend oil and water-based ingredients together. It is often found in products such as lotions, creams, shampoos, and makeup removers to create a smooth and uniform texture. Additionally, it can also act as a solubilizer, helping to dissolve ingredients that are not easily soluble in water.3. Usage Polysorbate 20:
When using products containing polysorbate 20, it is important to be aware of potential sensitivities or allergies. Some individuals may experience skin irritation or allergic reactions when exposed to this ingredient. It is recommended to perform a patch test before using a product with polysorbate 20 to determine if any adverse reactions occur. Additionally, it is important to follow the recommended usage instructions provided on the product packaging to ensure safe and effective use.4. References:
- CosmeticsInfo.org. (n.d.). Polysorbate 20. https://cosmeticsinfo.org/ingredient/polysorbate-20
- Personal Care Council. (2019). Polysorbate 20. https://www.personalcarecouncil.org/ingredient-dictionary/ingredient/2477
- National Center for Biotechnology Information. (2009). Polysorbate 20. https://pubchem.ncbi.nlm.nih.gov/compound/Polysorbate-20
Fructooligosaccharides
1. Definition Fructooligosaccharides:
Fructooligosaccharides (FOS) are a type of carbohydrate that are composed of short chains of fructose molecules. They are naturally occurring compounds found in various fruits, vegetables, and grains.2. Use:
In cosmetics, fructooligosaccharides are commonly used as prebiotics to support the growth of beneficial bacteria on the skin. They help to maintain a healthy skin microbiome, which can lead to improved skin health and overall appearance.3. Usage Fructooligosaccharides:
Fructooligosaccharides can be found in a variety of skincare products, such as moisturizers, serums, and cleansers. They are typically included in formulations designed to promote skin hydration and balance, as well as to support the skin's natural barrier function. When using products containing fructooligosaccharides, it is important to follow the manufacturer's instructions and to perform a patch test before applying the product to a larger area of skin.4. References:
- Roberfroid, M. B. (2007). Inulin-type fructans: functional food ingredients. The Journal of Nutrition, 137(11), 2493S-2502S.
- Schrezenmeir, J., & de Vrese, M. (2001). Probiotics, prebiotics, and synbiotics—approaching a definition. The American Journal of Clinical Nutrition, 73(2), 361s-364s.
- Slavin, J. (2013). Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4), 1417-1435.
Carnosine
1. Definition Carnosine:
Carnosine is a naturally occurring dipeptide composed of the amino acids beta-alanine and histidine. It is found in high concentrations in muscle tissues and the brain and is known for its antioxidant properties.2. Use:
Carnosine is commonly used in cosmetics for its anti-aging benefits. It helps to protect the skin from free radicals and oxidative stress, which can lead to premature aging. Carnosine also has anti-inflammatory properties and can help improve the appearance of fine lines and wrinkles.3. Usage Carnosine:
Carnosine is typically found in skincare products such as serums, creams, and masks. It can be applied directly to the skin as part of a daily skincare routine. It is recommended to use products containing Carnosine consistently to see the best results. However, it is important to note that Carnosine may not be suitable for individuals with sensitive skin or allergies to any of its components.4. References:
- Niedzwiecki, A., & Rath, M. (2012). Carnosine: The protective, anti-aging peptide. Journal of Cell Communication and Signaling, 6(1), 63-68.
- Babizhayev, M. A., & Yegorov, Y. E. (2012). Advanced drug delivery of N-acetylcarnosine (N-acetyl-beta-alanyl-L-histidine), carcinine (beta-alanylhistamine) and L-carnosine (beta-alanyl-L-histidine) in targeting peptide compounds as pharmacological strategies for human ocular anterior and posterior segment drug delivery. Drug Development Research, 73(4), 143-169.
- Hipkiss, A. R. (2009). Carnosine and its possible roles in nutrition and health. Advances in Food and Nutrition Research, 57, 87-154.
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