Highlights
Skim through
| Ingredient name | what-it-does | irr., com. | ID-Rating |
|---|---|---|---|
| Water | solvent | ||
| Seaweed | |||
| Soap (Or Vegetable Soap) | |||
| Sodium Sesquicarbonate (Oxygen Bleach) | buffering, surfactant/cleansing | ||
| Sodium Carbonate (Washing Soda) | buffering | ||
| Xanthan Gum | viscosity controlling |
Violet's Unscented Laundry LiquidIngredients explained
Good old water, aka H2O. The most common skincare ingredient of all. You can usually find it right in the very first spot of the ingredient list, meaning it’s the biggest thing out of all the stuff that makes up the product.
It’s mainly a solvent for ingredients that do not like to dissolve in oils but rather in water.
Once inside the skin, it hydrates, but not from the outside - putting pure water on the skin (hello long baths!) is drying.
One more thing: the water used in cosmetics is purified and deionized (it means that almost all of the mineral ions inside it is removed). Like this, the products can stay more stable over time.
We don't have description for this ingredient yet.
This ingredient name is not according to the INCI-standard. :( What, why?!
We don't have description for this ingredient yet.
We don't have description for this ingredient yet.
It's one of the most commonly used thickeners and emulsion stabilizers. If the product is too runny, a little xanthan gum will make it more gel-like. Used alone, it can make the formula sticky and it is a good team player so it is usually combined with other thickeners and so-called rheology modifiers (helper ingredients that adjust the flow and thus the feel of the formula). The typical use level of Xantha Gum is below 1%, it is usually in the 0.1-0.5% range.
Btw, Xanthan gum is all natural, a chain of sugar molecules (polysaccharide) produced from individual sugar molecules (glucose and sucrose) via fermentation. It’s approved by Ecocert and also used in the food industry (E415).
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| what‑it‑does | solvent |
| what‑it‑does | buffering | surfactant/cleansing |
| what‑it‑does | buffering |
| what‑it‑does | viscosity controlling |