How we scored it
Amino acids released by hydrolysis of milk casein; the hydrolysis reagents leave no mass. 1.0.
What counts. ISO 16128-2 scores the atoms that remain in the final ingredient. Reagents, solvents, catalysts and protecting groups used during manufacture leave no mass behind and are not counted.
Where it comes from
Produced by acid, alkaline or enzymatic hydrolysis of milk casein into its constituent amino acids. No petrochemical material is introduced during hydrolysis.
In plain English
A conditioning ingredient made by breaking down milk casein protein into amino acids. Used in hair and skin products for moisture and feel.
CosIng definition: Caseins, hydrolyzates. The constituent amino acids produced by the hydrolysis of caseins
References
- 1ISO 16128-1:2016 and ISO 16128-2:2017 — Guidelines on technical definitions and criteria for natural and organic cosmetic ingredients and products. ISO, Geneva.
- 2HYDROLYZED CASEIN. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3HYDROLYZED CASEIN. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=HYDROLYZED%20CASEIN