Antioxidant
THEOBROMA CACAO HUSK WATER
Safety score · 0–100
Good
Derived from EU CosIng regulatory status, PubChem hazard data and published research. How we score.
About
A hydrosol from cacao husks — the shells left after chocolate processing. Gentle, antioxidant-rich, sustainable upcycled ingredient.
Theobroma Cacao Husk Water is the hydrosol from cacao husks (the thin shells removed from cocoa beans during chocolate processing). It is a sustainable upcycled ingredient rich in polyphenols (proanthocyanidins, catechins), amino acids, and small amounts of the methylxanthine alkaloid theobromine (<<1% of the husk material). The parent food is exhaustively characterized. Topical exposure at cosmetic hydrosol concentrations presents no toxicity concern. Used as antioxidant and natural-positioning water-phase ingredient at 5-30% in toners and mists.
Function
Skin benefits
- Cacao husk hydrosol — upcycled food byproduct
- Contains polyphenols (proanthocyanidins), methylxanthines (theobromine trace)
- Antioxidant and natural-positioning
- Pleasant mild cacao note
Known concerns
- Theobromine is a methylxanthine — very low concern at cosmetic concentrations
- Variable composition by origin
- Requires preservation
- Possible cacao allergy (rare)
References
EU CosIng database
European Commission cosmetic ingredient registry — regulatory status, restrictions, authorised functions.
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This profile is for educational purposes and does not constitute medical advice. Regulatory status and scientific understanding evolve — always read the physical product label and consult a healthcare professional for personal concerns.