We use only the highest grade, ultra-pure ingredients. High-purity ingredients in cosmetics offer enhanced consistency, potency, and alignment with sustainability demands. They ensure reliable effects with minimal variation, reduce the risk of irritation due to fewer impurities, and are produced via environmentally friendly methods, meeting consumer expectations for quality and ethical sourcing. These benefits are supported by studies on biotechnology-derived ingredients, highlighting their significant role in cosmetic efficacy and sustainability​.

Disodium EDTA


- stabilize cosmetic formulations

- enhance the penetration of other active ingredients into the skin

- helping to soften and smooth the skin


- suitable for all skin types, including sensitive skin

- maintain the stability of cosmetic products


Disodium EDTA is a beneficial ingredient used in cosmetics that offers multiple advantages for your skin. It is a chelating agent, meaning it helps to bind and deactivate metal ions present in cosmetic formulations. One of the main benefits of Disodium EDTA is its ability to enhance the stability and shelf life of cosmetic products. By removing metal ions, it helps to prevent the degradation and oxidation of other ingredients, ensuring the efficacy and longevity of the product. Disodium EDTA also aids in improving the effectiveness of preservatives, allowing them to better protect the product against microbial growth. Additionally, it can enhance the penetration of other beneficial ingredients into the skin, maximizing their potential benefits. Disodium EDTA is a widely used ingredient in various skincare products, including cleansers, serums, and creams. By incorporating products with Disodium EDTA into your skincare routine, you can enjoy the benefits of improved product stability, enhanced preservation, and better ingredient absorption for a more effective and enjoyable skincare experience.
Ibim, Sobrasua EM, et al. "Depletion of essential elements by calcium disodium EDTA treatment in the dog." Toxicology 73.2 (1992): 229-237
Back to blog