Protein hydrolyzates, egg. Substance obtained by acidic, alkaline, or enzymatic hydrolysis of egg composed primarily of amino acids, peptides and proteins. It may contain impurities consisting chiefly of carbohydrates and lipids along with smaller quantities of miscellaneous organic substances of biological origin

이 원료는 산, 효소 혹은 다른 가수분해 방법으로 얻은 계란단백질의 가수분해물이다.

출처: MFDS cosmetics ingredient component information

식약처 원료 정의: 이 원료는 산, 효소 혹은 다른 가수분해 방법으로 얻은 계란단백질의 가수분해물이다.

출처: MFDS cosmetics ingredient component information

JCIA 표시명 加水分解卵タンパク: 本品は、卵たん白を酸、酵素、又は他の方法により加水分解して得られたものである。

출처: Japan Cosmetic Industry Association labelling names

Restriction Please consider whether entry 419 of Annex II to the Cosmetics Regulation 1223/2009 is applicable. According to entry 419, category 1 material and Category 2 material as defined in Articles 4 and 5 respectively of Regulation (EC) No 1774/2002, and ingredients derived therefrom are prohibited in cosmetics products. Regulation (EC) No 1774/2002 has been repealed and replaced by Regulation No. 1069/2009. For Category 1 and 2 materials in Regulation No. 1069/2009, please see Article 8 and 9, respectively.

출처: European Commission CosIng