How we scored it
Amino acids and peptides released by hydrolysis of milk protein; the acid, alkali or enzyme used leaves 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 protein into amino acids, peptides and proteins. The hydrolysis reagents contribute no mass to the finished ingredient.
In plain English
A conditioning ingredient made by breaking down milk proteins into smaller amino acids and peptides. Used in skin and hair products to help with moisture and feel.
CosIng definition: Protein hydrolyzates, milk. Substance obtained by acidic, alkaline, or enzymatic hydrolysis of milk 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 MILK PROTEIN. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3HYDROLYZED MILK PROTEIN. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=HYDROLYZED%20MILK%20PROTEIN