How we scored it
Extract of fermented milk: milk components and bacterial metabolites are animal/microbial material (n = 1); extraction solvent leaves no counted mass. Natural mass / total mass = 1.00.
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
Dominant feedstock is cow's milk fermented by Streptococcus thermophilus and Lactobacillus bacteria, then extracted with water or a glycol/glycerin solvent. No synthetic route exists; any carrier solvent is declared as a separate INCI line.
In plain English
An extract of yogurt, the milk product made when lactic acid bacteria ferment milk. It is added to hair- and skin-care products as a conditioning ingredient. It comes from fermented milk, usually cow's milk, and is made by extracting the yogurt with water or another solvent.
CosIng definition: Yogurt Extract is an extract of yogurt
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.
- 2YOGURT EXTRACT. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3YOGURT EXTRACT. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=YOGURT%20EXTRACT