How we scored it
Hydrolyzed milk protein — amino acids, peptides and protein from milk; hydrolysis leaves no synthetic 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 hydrolyzing milk casein/whey protein with acid, alkali or enzymes. No alternative petrochemical route exists for this material.
In plain English
Amino acids derived from milk protein, used to condition hair and skin and reduce static, drawing on milk's natural proteins.
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.
- 2MILK AMINO ACIDS. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3MILK AMINO ACIDS. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=MILK%20AMINO%20ACIDS