Hydrolyzed Vegetable Protein
Used in cosmetic products as antistatic, hair conditioning and skin conditioning. 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.
The chemical behind this ingredient
Structure, properties, safety data and price information live on the chemical page.
Frequently asked questions
What is Hydrolyzed Vegetable Protein used for in cosmetics?
Hydrolyzed Vegetable Protein is used in cosmetic products as antistatic, hair conditioning and skin conditioning. 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.
Is Hydrolyzed Vegetable Protein restricted in cosmetics in the EU?
No EU restriction annex is recorded for Hydrolyzed Vegetable Protein in our records. Rules change and differ by market, so always check the current regulation before you formulate.
What is the CAS number of Hydrolyzed Vegetable Protein?
Hydrolyzed Vegetable Protein is listed with CAS number 100209-45-8 and EC number 309-353-8.