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BARLEY NATURAL
- CAS Number
- 85251-64-5
- EC Number
- 286-476-2
- INCI Name
- Hordeum Vulgare Seed Flour
- Chemical Name
- Hordeum Vulgare Extract
BARLEY NATURAL is a native barley starch with excellent microbiological status.
Properties
- Physical Form
- Powder
- Solid
Product families
Applications
Personal Care — Beauty & Care
- Color Cosmetics
- Hair Care
- Skin Care
Product Families
Cosmetic Ingredients — Cosmetic Actives
- Skin Actives
Cosmetic Ingredients — Functionals
- Sensory Modifiers
- Visual Modifiers
Other characteristics
- Synonyms
- Hordeum vulgare ext.
- Functions
Aesthetic Enhancer, Anti-Aging Agent, Smoothing Agent
- Benefit Claims
Anti-Aging, Non-Tacky, Smooth Feel, Smoothing, Soft Feel, Softening; Anti-Aging; Non-Tacky; Smooth Feel; Smoothing; Soft Feel; Softening
- Labeling Claims
Natural, Naturally Derived, Ulta Beauty's Conscious Beauty; Natural; Naturally Derived; Ulta Beauty's Conscious Beauty
- Ingredient Origin
- Natural Origin
- Taste
- Pure
- Markets
- Personal Care
- Technology
- Cosmetic Ingredients
- Sterilization
- Low bacterial count by heat sterilization.
- Application Format
- Rinse Off
- Storage and Handling
If properly stored under dry conditions: min. 60 months.
- Packaging Information
In multiply paper bags of 25 kg on pallets of 750 kg each.
- Hair Care
- Shampoos & Rinses
- Cosmetic Ingredients Functions
- Aesthetic Enhancer
- Anti-Aging Agent
- Smoothing Agent
- Known For
- Hair Care
- Because of fine powder, useful in dry shampoo and further aerosol hair care products. It provides smooth & natural feel with good volume development.
- Skin Care
- It offers a light scattering effect to that of young skin which results in a nude look that corrects freckles and dark spots. It instantly blurs appearance of wrinkles by softening edges though light diffusion.
- Color Cosmetic
- It reduces tackiness and provides a soft feel while replacing synthetic ingredients like Nylon-12 or PMMA.
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Protein Content | max. 0.6 | % | — |
| pH (10% slurry) | 4.5-7 | — | — |
| Ash Content (at 650°C) | max. 0.5 | % | — |
| Moisture Content | max. 10 | % | ISO 1666 |
| Crude Fat | max. 1 | % | — |
| Nitrogen Content | max. 0.1 | % | — |
| Sieve Analysis (> 45µm) | max. 1 | % | air jet sieve |
Table 2 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Plate Count | max. 100 | per gram | ISO/Pharm. Eur. |
| Yeasts Count | max. 20 | per gram | ISO/Pharm. Eur. |
| Moulds Count | max. 20 | per gram | ISO/Pharm. Eur. |
| Escherichia Coli | Negative | per gram | ISO/Pharm. Eur. |
| Staphylococcus Aureus | Negative | per gram | ISO/Pharm. Eur. |
| Pseudomonas Aeruginosa | Negative | per gram | ISO/Pharm. Eur. |
| Salmonella sp | Negative | per 25gram | ISO/Pharm. Eur. |
