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Category: cosmetic ingredient for hair conditioning
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
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| Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | cosmetic ingredient for hair conditioning |
| Recommendation for hydrolyzed yogurt usage levels up to: | | | not for fragrance use.
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| Recommendation for hydrolyzed yogurt flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
Other Information:
Potential Blenders and core components notePotential Uses:
Occurrence (nature, food, other): noteSynonyms:
| | hydrolysate of yogurt derived by acid, enzyme or other method of hydrolysis |
Articles:
| PubMed: | Lactase Non-persistence and Lactose Intolerance. |
| PubMed: | Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties. |
| PubMed: | Fate of dietary phytosteryl/-stanyl esters: analysis of individual intact esters in human feces. |
| PubMed: | Inhibition of fried meat-induced colorectal DNA damage and altered systemic genotoxicity in humans by crucifera, chlorophyllin, and yogurt. |
| PubMed: | Comparison of yogurt, soybean, casein, and amino acid-based diets in children with persistent diarrhea. |
| PubMed: | Proteolysis of yogurts made from ultra-high-pressure homogenized milk during cold storage. |
| PubMed: | Enzymatically hydrolyzed lactotripeptides do not lower blood pressure in mildly hypertensive subjects. |
| PubMed: | Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria. |
| PubMed: | Effect of partially hydrolyzed guar gum (PHGG) on the bioaccessibility of fat and cholesterol. |
| PubMed: | New capillary electrophoresis method for the determination of furosine in dairy products. |
| PubMed: | Suppressive effects of dietary fiber in yogurt on the postprandial serum lipid levels in healthy adult male volunteers. |
| PubMed: | Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage. |
| PubMed: | Determination of inulin in foods. |
| PubMed: | Lactose maldigestion is not an impediment to the intake of 1500 mg calcium daily as dairy products. |
| PubMed: | The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt. |
| PubMed: | Lactose digestion from unmodified, low-fat and lactose-hydrolyzed yogurt in adult lactose-maldigesters. |
| PubMed: | Lactose and cataract in humans: a review. |
| PubMed: | Relative efficiency of yogurt, sweet acidophilus milk, hydrolyzed-lactose milk, and a commercial lactase tablet in alleviating lactose maldigestion. |
| PubMed: | Influence of lactose concentration of milk and yogurt on growth rate of rats. |
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