How we scored it
Protein hydrolysate from mixed vegetable protein; 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 mixed vegetable proteins (e.g. soy, corn, wheat) into amino acids and peptides. Hydrolysis reagents leave no mass in the product.
In plain English
A mix of amino acids and small proteins made by breaking down vegetable proteins such as soy, corn or wheat. Used to condition hair and skin. Entirely plant-derived.
CosIng definition: Protein hydrolyzates, vegetable. Substance obtained by acidic, alkaline, or enzymatic hydrolysis of mixed vegetables 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 VEGETABLE PROTEIN. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3HYDROLYZED VEGETABLE PROTEIN. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=HYDROLYZED%20VEGETABLE%20PROTEIN