Database/Film Forming/Hydrolyzed Wheat Protein/PVP Crosspolymer
Mostly natural · ISO 16128

Is Hydrolyzed Wheat Protein/PVP Crosspolymer natural?

Mostly. Wheat protein hydrolysate is natural, but the N-vinylpyrrolidone units come from petrochemical acetylene and 2-pyrrolidone, so the value depends on the protein share.

INCI nameHydrolyzed Wheat Protein/PVP Crosspolymer
FunctionFilm Forming · Hair Conditioning
FeedstockWheat gluten is hydrolysed to peptides and then…

How we scored it

Assumed 60:40 by weight wheat protein hydrolysate (natural amino acids) to polyvinylpyrrolidone (N-vinylpyrrolidone, petrochemical). 0.60 x 1 + 0.40 x 0 = 0.60; grade ratio not supplied.
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

Wheat gluten is hydrolysed to peptides and then reacted or grafted with N-vinylpyrrolidone (made from petrochemical acetylene and 2-pyrrolidone). The protein-to-PVP ratio varies by supplier and no data were supplied, so 60% protein is assumed.

In plain English

A film-forming conditioning polymer for hair care that coats hair and helps hold styles. It combines hydrolysed wheat protein with polyvinylpyrrolidone (PVP), a synthetic polymer made from petrochemical starting materials.

CosIng definition: Protein hydrolyzates, wheat, crosspolymer with 2-pyrrolidinone, 1-ethenyl-.

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References

  1. 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.
  2. 2HYDROLYZED WHEAT PROTEIN/PVP CROSSPOLYMER. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
  3. 3HYDROLYZED WHEAT PROTEIN/PVP CROSSPOLYMER. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=HYDROLYZED%20WHEAT%20PROTEIN/PVP%20CROSSPOLYMER