Cosmetic ingredient dictionary
Rhamnose in cosmetics: what it is and what it does
Rhamnose is a cosmetic ingredient that holds water in the skin or the product. Open Beauty Facts finds it in 51 products, most often micellar water.
By Bravoora teamUpdated Sources checked 2 sourcesHow we check
What does Rhamnose do in a product?
In a cosmetic product, Rhamnose holds water in the skin or the product and hides an unwanted smell or taste. The EU’s CosIng database lists these jobs for it: humectant and masking.
What other names and numbers does Rhamnose have?
- CAS number
- 3615-41-6, 10030-85-0
- EC number
- 222-793-4
- CosIng reference
- 79550
Which products contain Rhamnose?
Open Beauty Facts finds Rhamnose in the ingredient lists of 51 of the 22,021 products it has a list for, most often micellar water, face care and facial creams.
Products with it, by country of sale: France 33 · Morocco 7 · Turkey 3 · Brazil 2.
Counted on 13 October 2026 from Open Beauty Facts, which volunteers fill from real packs: it shows where Rhamnose turns up, not how much of the market it is.
Bravoora reads this ingredient for everyone you shop for: an allergy or intolerance, a vegan or vegetarian diet, a calorie or protein goal, and the labels on supplements and skincare too. Build a profile · For dermatologists, dietitians and doctors
Sources
The job, the description and the EU annex entry are CosIng’s; the fragrance allergens are the EU Annex III names Bravoora’s label checker reads; the product counts are Open Beauty Facts’.
- European Commission: CosIng cosmetic ingredient database (functions, description, EU annex entry)
- Open Beauty Facts: product database, 77,506 products, read 13 October 2026, ODbL
Contains information from Open Beauty Facts, which is made available here under the Open Database License (ODbL). Read the licence · Download this dictionary’s data · How we check
Create a website profile with the things you avoid and the people you check for.
Build my profileSaved to your account. On launch day, sign in to the app with the same email and carry on where you left off.