Hydrogenated Castor Oil



Hydrogenated Castor Oil at a glance

  • Hydrogenated form of castor oil
  • Hard, waxy substance
  • Emollient, surfactant, and skin conditioning ingredient
  • Ruled safe as used in cosmetics

Hydrogenated Castor Oil description

Hydrogenated castor oil is the oil extracted from castor (Ricinus communis) beans that has gone through the process of hydrogenation, which is adding hydrogen to a non-hydrogen compound. The result is the transformation of the original oil to a hard, waxy substance. In cosmetics, hydrogenated castor oil serves many functions, including as an emollient, surfactant, occlusive and skin-conditioning ingredient. Its occlusive properties help preserve skin’s water content, thus aiding in moisturization The independent Cosmetic Ingredient Review panel has found it safe as used in cosmetics. Hydrogenated castor oil is used in amounts ranging from 0.0003–39%. The largest concentration of usage is in eyeliners since it helps such products maintain a hard consistency that still applies smoothly.

Hydrogenated Castor Oil references

  • Acme Hardesty, Accessed March 2023, Website
  • SpecialChem, Accessed March 2023, Website
  • International Journal of Toxicology, May 2007, pages 31–77

Peer-reviewed, substantiated scientific research is used to assess ingredients in this dictionary. Regulations regarding constraints, permitted concentration levels and availability vary by country and region.

Ingredient ratings


Proven and supported by independent studies. Outstanding active ingredient for most skin types or concerns.


Necessary to improve a formula's texture, stability, or penetration.


Generally non-irritating but may have aesthetic, stability, or other issues that limit its usefulness.


There is a likelihood of irritation. Risk increases when combined with other problematic ingredients.


May cause irritation, inflammation, dryness, etc. May offer benefit in some capability but overall, proven to do more harm than good.


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Not rated

We have not yet rated this ingredient because we have not had a chance to review the research on it.