How we scored it
Hydrolysate of milk (yogurt) protein; peptides and amino acids are natural origin, hydrolysis adds only water: 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
Milk proteins in yogurt are hydrolysed by acid or enzyme and the hydrolysate is purified. No petrochemical reagent leaves mass in the product.
In plain English
Yogurt protein broken down into smaller peptides and amino acids by acid or enzymes. It is used to condition skin and hair and helps them hold moisture. It comes from milk protein.
CosIng definition: Hydrolyzed Yogurt Protein is the hydrolysate of yogurt protein 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 YOGURT PROTEIN. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3HYDROLYZED YOGURT PROTEIN. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=HYDROLYZED%20YOGURT%20PROTEIN