How we scored it
Wheat protein hydrolysate amino acids + fatty acyl (CosIng says octanoyl, name says stearoyl; both oleochemical) + Na+ mineral; acyl chloride Cl leaves; all retained atoms natural, 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
Hydrolysed wheat protein is acylated with a coconut- or palm-derived fatty acid chloride and neutralised with sodium hydroxide. No significant alternative route exists.
In plain English
A cleansing and conditioning ingredient for skin and hair. It is made by attaching a fatty acid from vegetable oils to wheat protein fragments and neutralising it to the sodium salt.
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.
- 2SODIUM STEAROYL HYDROLYZED WHEAT PROTEIN. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3SODIUM STEAROYL HYDROLYZED WHEAT PROTEIN. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=SODIUM%20STEAROYL%20HYDROLYZED%20WHEAT%20PROTEIN