| Name: | nymphaea alba l. flower extract |
| CAS Number: | 84696-27-5 |
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| ECHA EC Number: | 283-645-2 |
Category: cosmetic ingredient for skin conditioning
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
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| Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
| Solabia |
| Nympheline®
Odor: characteristic Use: Nympheline® PROV is a vegetable fraction rich in mucilages and polyphenols, obtained by a water/propanediol extraction from a rare and bright flower, the white Water Lily (Nymphaea alba). Coming from Madagascar, the white water lily is the subject of a responsible sourcing. |
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | cosmetic ingredient for skin conditioning |
| Recommendation for nymphaea alba flower extract usage levels up to: | | | not for fragrance use.
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| Recommendation for nymphaea alba flower extract flavor usage levels up to: |
| | not for flavor use.
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Safety References:
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| National Institute of Allergy and Infectious Diseases: | Data |
| | nymphaea alba l. flower extract |
| Chemidplus: | 0084696275 |
References:
| | nymphaea alba l. flower extract |
| Pubchem (sid): | 135342303 |
Other Information:
Potential Blenders and core components notePotential Uses:
Occurrence (nature, food, other): noteSynonyms:
| | extract of the flowers of the water lily, nymphaea alba l., nymphaeaceae | | water | lily flower extract | | | nympheline |
Articles:
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