How we scored it
Protein hydrolysate; amino acids and peptides from wheat gluten, 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, enzyme or other hydrolysis of Triticum vulgare (wheat) gluten protein into peptides and amino acids. Hydrolysis reagents leave no mass in the product.
In plain English
A mix of small proteins and amino acids made by breaking down wheat gluten. Used to condition and moisturise skin and hair. Comes directly from wheat protein via a breakdown process.
CosIng definition: Hydrolyzed Wheat Gluten is the hydrolysate of Triticum Vulgare (Wheat) Gluten derived by acid, enzyme or other method of hydrolysis
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 WHEAT GLUTEN. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3HYDROLYZED WHEAT GLUTEN. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=HYDROLYZED%20WHEAT%20GLUTEN