Caesalpinia Spinosa Fruit Pod Extract

INCI: CAESALPINIA SPINOSA FRUIT POD EXTRACT

CAS Number
39300-88-4 (associated with Tara gum/galactomannan fraction)
Function
Hair conditioning, hair waving/straightening, skin conditioning, antioxidant, astringent
Safety Rating
EXCELLENT

Regulatory Status

๐Ÿ‡ช๐Ÿ‡บ EU Status permitted
๐Ÿ‡บ๐Ÿ‡ธ US Status permitted
US Notes Acceptable โ€” CIR-reviewed related ingredients support safety

For full compliance data across 55 jurisdictions, use the Substance Compliance tool.

Safety Data

Margin of Safety (MoS)
not established
Dermal Absorption
negligible
Sensitization
low

Calculate MoS for your specific formulation with the MoS Calculator.

Expert Verdict

Best data profile in this batch; astringent tannins may cause drying at high concentrations; ensure gallic acid content is characterized

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Concern Level: Low

Regulatory Flags

plant-extract

Frequently Asked Questions

Is Caesalpinia Spinosa Fruit Pod Extract safe in cosmetics?

Best data profile in this batch; astringent tannins may cause drying at high concentrations; ensure gallic acid content is characterized The EU classifies Caesalpinia Spinosa Fruit Pod Extract as "permitted". Safety rating: EXCELLENT.

Is Caesalpinia Spinosa Fruit Pod Extract allowed in the EU?

Caesalpinia Spinosa Fruit Pod Extract EU regulatory status: permitted. This is based on EU Regulation 1223/2009 and its amendments.

What does Caesalpinia Spinosa Fruit Pod Extract do in cosmetics?

Caesalpinia Spinosa Fruit Pod Extract functions as: Hair conditioning, hair waving/straightening, skin conditioning, antioxidant, astringent. It is classified as a cosmetic ingredient in our database. CAS number: 39300-88-4 (associated with Tara gum/galactomannan fraction).

What is the Margin of Safety for Caesalpinia Spinosa Fruit Pod Extract?

not established The Margin of Safety (MoS) is calculated using SCCS methodology. A MoS above 100 is generally considered safe. Use the MoS Calculator tool to calculate MoS for your specific formulation and product category.

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