How we scored it
Protein hydrolysate of egg, composed of amino acids/peptides; per instructions, hydrolysed proteins = 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
Made by acid, alkaline or enzymatic hydrolysis of whole egg protein. This is the only commercial route.
In plain English
Egg proteins broken down into smaller amino acids and peptides, used to condition hair by coating and smoothing the hair shaft.
CosIng definition: Protein hydrolyzates, egg. Substance obtained by acidic, alkaline, or enzymatic hydrolysis of egg composed primarily of amino acids, peptides and proteins. It may contain impurities consisting chiefly of carbohydrates and lipids along with smaller quantities of miscellaneous organic substances of biological origin
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 EGG PROTEIN. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3HYDROLYZED EGG PROTEIN. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=HYDROLYZED%20EGG%20PROTEIN