Egg protein broken down by hydrolysis, listed as a hair-conditioning ingredient.
What it is
Hydrolyzed egg protein is, according to CosIng, a substance obtained by acidic, alkaline or enzymatic hydrolysis of egg, composed mainly of amino acids, peptides and proteins; it may contain small amounts of carbohydrates and lipids. CosIng lists it as a hair-conditioning ingredient.
Where it is used
Appears on the ingredient lists of a small number of products.
Limits of interpretation
The INCI list shows which ingredients are present, not how much of each. Above 1%, ingredients are listed in descending order of weight; below 1% the order is free.
The INCI name does not show the hydrolysis method or the molecular weight of the peptides.
Functions
- Hair conditioning
- Enhancing the appearance and feel of hair. Leaving the hair easy to comb, supple, soft and shiny and/or imparting volume, lightness, gloss, texture, etc.
EU regulation
This ingredient is not listed in the annexes of Regulation (EC) No 1223/2009 in the CosIng data.