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Ultra Sensitive mattierende 24h-Pflege (für unreine Haut) - Balea - 50 ml

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Ultra Sensitive mattierende 24h-Pflege (für unreine Haut) - Balea - 50 ml

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Barcode:
4058172446894(EAN / EAN-13)

Quantity: 50 ml

Brands: Balea, Balea Med, dm

Categories: de:Hautcremes

Labels, certifications, awards: Vegetarian, Vegetarian Society, FSC Mix, No colorings, de:Ohne Parabene, de:Ohne Parfüm

Manufacturing or processing places: Schweiz

Stores: Dm

Countries where sold: Germany

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Ingredients

  • icon

    25 ingredients

    : AQUA, GLYCERIN, ETHYLHEXYL STEARATE, GLYCERYL STEARATE CITRATE, STEARYL ALCOHOL, UREA, C12-15 ALKYL BENZOATE, BUTYLENE GLYCOL, DISTARCH PHOSPHATE, BUTYROSPERMUM PARKII BUTTER, GLYCERYL STEARAT, HYDROGENATED COCO-GLYCERIDES, PRUNUS, AMYGDALUS DULCIS OIL, TOCOPHERYL ACETATE, MALTODEXTRIN, PANTHENOL, ALLANTOIN, LACTOBACILLUS FERMENT, STEARIC ACID, XANTHAN GUM, SODIUM CITRATE, CITRIC ACID, CAPRYLYL GLYCOL, CAPRYLHYDROXAMIC ACID

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

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    : AQUA, GLYCERIN, ETHYLHEXYL STEARATE, GLYCERYL STEARATE CITRATE, STEARYL ALCOHOL, UREA, C12-15 ALKYL BENZOATE, BUTYLENE GLYCOL, DISTARCH PHOSPHATE, BUTYROSPERMUM PARKII BUTTER, GLYCERYL STEARAT, HYDROGENATED COCO-GLYCERIDES, PRUNUS, AMYGDALUS DULCIS OIL, TOCOPHERYL ACETATE, MALTODEXTRIN, PANTHENOL, ALLANTOIN, LACTOBACILLUS FERMENT, STEARIC ACID, XANTHAN GUM, SODIUM CITRATE, CITRIC ACID, CAPRYLYL GLYCOL, CAPRYLHYDROXAMIC ACID
    1. AQUA -> en:water - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 100
    2. GLYCERIN -> en:e422 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. ETHYLHEXYL STEARATE -> de:ETHYLHEXYL STEARATE - percent_min: 0 - percent_max: 33.3333333333333
    4. GLYCERYL STEARATE CITRATE -> de:GLYCERYL STEARATE CITRATE - percent_min: 0 - percent_max: 25
    5. STEARYL ALCOHOL -> de:STEARYL ALCOHOL - percent_min: 0 - percent_max: 20
    6. UREA -> en:e927b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. C12-15 ALKYL BENZOATE -> de:C12-15 ALKYL BENZOATE - percent_min: 0 - percent_max: 14.2857142857143
    8. BUTYLENE GLYCOL -> de:BUTYLENE GLYCOL - percent_min: 0 - percent_max: 12.5
    9. DISTARCH PHOSPHATE -> en:e1412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. BUTYROSPERMUM PARKII BUTTER -> de:BUTYROSPERMUM PARKII BUTTER - percent_min: 0 - percent_max: 10
    11. GLYCERYL STEARAT -> de:GLYCERYL STEARAT - percent_min: 0 - percent_max: 9.09090909090909
    12. HYDROGENATED COCO-GLYCERIDES -> de:HYDROGENATED COCO-GLYCERIDES - percent_min: 0 - percent_max: 8.33333333333333
    13. PRUNUS -> de:PRUNUS - percent_min: 0 - percent_max: 7.69230769230769
    14. AMYGDALUS DULCIS OIL -> de:AMYGDALUS DULCIS OIL - percent_min: 0 - percent_max: 7.14285714285714
    15. TOCOPHERYL ACETATE -> de:TOCOPHERYL ACETATE - percent_min: 0 - percent_max: 6.66666666666667
    16. MALTODEXTRIN -> en:maltodextrins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. PANTHENOL -> de:PANTHENOL - percent_min: 0 - percent_max: 5.88235294117647
    18. ALLANTOIN -> de:ALLANTOIN - percent_min: 0 - percent_max: 5.55555555555556
    19. LACTOBACILLUS FERMENT -> de:LACTOBACILLUS FERMENT - percent_min: 0 - percent_max: 5.26315789473684
    20. STEARIC ACID -> de:STEARIC ACID - percent_min: 0 - percent_max: 5
    21. XANTHAN GUM -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. SODIUM CITRATE -> en:sodium-citrate - percent_min: 0 - percent_max: 4.54545454545455
    23. CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. CAPRYLYL GLYCOL -> de:CAPRYLYL GLYCOL - percent_min: 0 - percent_max: 4.16666666666667
    25. CAPRYLHYDROXAMIC ACID -> de:CAPRYLHYDROXAMIC ACID - percent_min: 0 - percent_max: 4

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Product added on by magerharz
Last edit of product page on by magerharz.
Product page also edited by openfoodfacts-contributors.

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