HYDROLYZED VEGETABLE PROTEIN
- Function
- antistatic, hair conditioning, skin conditioning
- CAS
- 100209-45-8
- Appears in
- 37 products in our catalogue
Definition
Protein hydrolyzates, vegetable. Substance obtained by acidic, alkaline, or enzymatic hydrolysis of mixed vegetables 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
Chemical definition from CosIng, the EU cosmetic ingredient register.