How we scored it
Amino acids from hydrolysed or autolysed yeast; fermentation-derived and 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
Yeast (typically brewer's or baker's Saccharomyces) is autolysed or hydrolysed and the amino acids are recovered. No synthetic route applies.
In plain English
A mixture of amino acids obtained by breaking down yeast protein. It is used as a humectant, helping skin and hair products attract and hold water.
CosIng definition: Yeast Amino Acids are the amino acids derived from Yeast
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.
- 2YEAST AMINO ACIDS. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3YEAST AMINO ACIDS. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=YEAST%20AMINO%20ACIDS