HYDROLYZED MILK PROTEIN

CAS Number	92797-39-2
Chem/IUPAC Name:	Hydrolyzed milk protein
EINECS/ELINCS No:	296-575-2
COSING REF No:	56562

Hydrolyzed milk protein or hydrolysed milk protein is a milk hydrolyzate. It is a hydrolyzed phosphoprotein with a mild flavor, that is created by extracting the best possible dairy protein from natural sources. This milk-derived protein is a fantastic moisturizer that gives the skin and hair the ideal ratio of nutrients.

Who supplies HYDROLYZED MILK PROTEIN ?

Croda

AQIA

Teluca

What is HYDROLYZED MILK PROTEIN used for?

Hydrolyzed milk protein works as a skin and hair conditioning agent and is found to a large extent in leave-on products, in the concentration of 0.00001-0.2%. It is a part of numerous products like body wash, lotions, creams, shampoos, conditioners, bar soaps, etc.

Skin care: Since milk protein has good skin penetration, it aids in the restructuring of cells. It contains amino acids that can be both water- and fat-loving at the same time because they have two different groups attached to the same structure. As a result, they can attach to dirt and dead skin cells and then be washed away by water. It can therefore be used as a cleanser. Additionally, the milk protein maintains skin hydration and lessens allergic infections like rashes and skin discolorations. It can create a film on the skin's surface, preventing moisture from evaporating and keeping it in the skin. The skin becomes more hydrated, smoother, and lighter in color thanks to milk protein
Hair care: Because of its anti-static, conditioning, strengthening, healing, and film-forming properties, it is used in hair care products. It works to repair the hair follicle while also lengthening and strengthening the hair. It prevents dryness by making it simple for water to enter the hair, keeping them hydrated. Due to its small molecule size, it can penetrate the hair, allowing them to benefit from all the protein they require for growth and health. Additionally, it restores damaged hair and aids in the development of strong, lustrous hair

Origin

Hydrolyzed milk protein is produced using milk meant for human consumption. The milk solids are separated and hydrolyzed for two hours with a protease. The enzyme is inactivated by heating the solution to 140°C for 30 minutes after reaching the desired molecular weight. The inactivation step is repeated if gelatin mixed with a sample loses viscosity, indicating the presence of active protease. Enzymatic hydrolysis at a high temperature over a specific time period is another method of producing it. The final hydrolyzed proteins contain di- and tri-peptides and have molecular weights between 2000 and 4000 Da.

What does HYDROLYZED MILK PROTEIN do in a formulation?

Antistatic
Film forming
Hair conditioning
Skin conditioning

Safety profile

Hydrolyzed milk protein is not restricted in any way under the rules governing cosmetic products in the European Union. The Cosmetic Ingredient Review (CIR) Expert Panel has not found it to give rise to any adverse effects and has found it to be non-irritating.