Hydrolyzed Vegetable protein
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This product is a complex mix of various protein substances derived from vegetables and broken down by water and hydrochloric acid to form a new complex with properties different from the original source.
Production and composition
Hydrolyzed vegetable protein is Produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. This then mimics the composition of NMF (Natural Moisturizing Factor) and is highly recommended for deep hydration and skin protection.
Helps to stabilize collagen fibers and prevent its degradation thereby helping to prevent premature aging of the skin. Hydrolyzed Vegetable Protein shows a significant moisturizing effect and penetrates the stratum corneum. It can be incorporated in cosmetic formulations such as emulsions, gels, sera, etc., where a skin regeneration effect is desired.
Vegetable Proteins are known to hydrate hair. They also do wonders for porous or damaged hair and split ends. Absorbs more easily into hair shaft than animal protein and leaves no build up.
It strengthens and moisturises hair and gives your hair a luxurious look and feel