How we scored it
Sucrose hydrolysed to glucose + fructose (invert sugar); sugars are natural-origin; 360/360 = 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
Made by hydrolysing sucrose (from sugar cane or beet) into glucose and fructose. The hydrolysis acid/enzyme leaves no mass in the product.
In plain English
Invert sugar made by breaking down table sugar into glucose and fructose; used to draw and hold moisture in the skin.
CosIng definition: Invert sugar; the product of hydrolysis of sucrose. It consists mainly of glucose and fructose
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.
- 2SACCHARIDE HYDROLYSATE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3SACCHARIDE HYDROLYSATE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=SACCHARIDE%20HYDROLYSATE