Vegetable Hydrolysate plant-derived protein, great for skin & hair powerful conditioning, smooth & silky
Vegetable Hydrolysate PF is a plant derived protein that is hydrolyzed to a lower molecular weight, allowing for easier skin penetration to enhance moisturization properties. Vegetable Hydrolysate PF can be used to capitalize on the many benefits of hydrolyzing natural proteins found in corn, wheat and soy, to deliver the full benefits of hydrolyzed protein to skin and hairSCIENCE
Just as proteins are the building blocks of nature, they are also basic ingredients important to many cosmetic formulations. Many skin care and hair care formulations are built around the utilization of proteins. Proteins within cosmetic formulations are valued for their strong moisturizing and film forming properties. For haircare, proteins are used for strength, for shine, for hydration and to reduce breakage. Protein helps temporarily repair damaged areas in hair by filling in gaps in the cuticle. Protein keeps hair hydrated by slowing the loss of water from hair. Unfortunately due to their high molecular weight, whole proteins have limited use in cosmetic applications as they exhibit poor solubility and create pH limitations. Breaking the proteins down into smaller pieces enhances ease of use in cosmetics. This can be done by using a combination of acid, alkaline or enzymes to cut the proteins into smaller pieces with water. If one were to separate the word hydrolysis into its separate roots, there would be hydro for water and lysis for lyse, which means to break apart.
BACKGROUND
Proteins are complex organic macromolecules essential for sustaining life. In the body they are the basic components of antibodies, hormones and enzymes, and on a larger scale they are vital components of our hair and skin. Proteins also play a large multifunctional role in the cosmetics industry. They can be used as moisturizers, emulsifiers and strengtheners, until recently animal proteins were used for most of these functions. However due to health safety concerns the market has shifted to using proteins from alternative sources, such as from vegetables.
Benefits of Vegetable Hydrolysate PF:
•Conditioning
•Nourishing
•Rejuvenating
INCI Name: Hydrolyzed Vegetable Protein
INCI Status: Conforms
REACH Status: Compliant
CAS Number: 100209-45-8
EINECS Number: 309-353-8
Origin: Botanical Processing:
GMO Free
No Ethoxylation
No Irradiation
No Sulphonation
Additives:
Preservatives: None
Antioxidants: None
Other additives: None
Appearance: Clear to Hazy Liquid,
Yellow to Amber
Soluble/ Miscible: Water
Microbial Count: < 100 CFU/g,
No Pathogens
Suggested Use Levels: 1.0 – 10.0%
Suggested Applications: Nourishing,
Conditioning
