Science
Mechanism of Action
As a surfactant, PEG-80 Hydrogenated Dimer Dilinoleate effectively lowers interfacial tension, facilitating the homogeneous blending of immiscible oil and water phases within a product. The polyethylene glycol (PEG) portion is anticipated to attract and retain moisture, thereby contributing humectant benefits to the skin. Concurrently, the Dimer Dilinoleate component functions as a skin-conditioning agent and can modulate product viscosity.
Research
Clinical Evidence
Low confidenceN/A
Transparency
Dusting Analysis
No specific data is available to assess whether this ingredient's marketed benefits are commonly overstated without supporting evidence for its exact form.
The Formula
Formulation
Stability
An optimal pH range for formulation stability is likely between 6.0 and 7.0, inferred from similar PEG-80 Sorbitan Laurate.
Synergies
- Compatibility with anionic and cationic surfactants is noted for PEG-80 Sorbitan Laurate, a related compound.
Conflicts
- Polyethylene glycols (PEGs) can potentially interfere with the performance of some thickeners and emulsifiers, which may lead to formulation instability or phase separation.
Safety
Safety Profile
The Cosmetic Ingredient Review (CIR) Expert Panel has not specifically reviewed PEG-80 Hydrogenated Dimer Dilinoleate. A Scientific Literature Review Notice for 'Dimer Dilinoleates' was issued in February 2025, highlighting substantial data deficiencies. However, related 'dialkyl dimer dilinoleates' have been deemed safe, with some used at concentrations up to 53% in lipsticks. Separately, 'PEG Sorbitan/Sorbitol Fatty Acid Esters' (which share a PEG-80 component) were concluded safe for cosmetic use up to 25%. The potential presence of 1,4-dioxane, a byproduct of ethoxylation, is a general consideration for all PEG ingredients.
Your Skin
Skin Compatibility
Our Assessment
Verdict
While PEG-80 Hydrogenated Dimer Dilinoleate is expected to perform valuable functions as an emulsifier and conditioning agent, comprehensive safety and efficacy data for this specific ingredient remain insufficient according to current scientific reviews.
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References
Sources