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The material selection platform
Cosmetics Ingredients
The material selection platform
Cosmetics Ingredients
by SpecialChem
 
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8 products match your search
Product Name
Supplier
Description
Hydrolyzed corn protein. It is produced by the enzymatic hydrolyses of corn flour. Is highly moisturizing and nourishing for skin and hair care products... view more
INCI
  • HYDROLYZED CORN PROTEIN
Lactis proteinum (Milk Proteins). Possesses nourishing and emollient properties in skin care products as well as conditioning for hair care products. Reduces the skin irritations due to... view more
INCI
  • LACTIS PROTEINUM
Hydrolyzed oat protein. It is a derivative of whole oats with high moisturizing power. It is particularly recommended as a moisturizer for skin care products... view more
INCI
  • HYDROLYZED OAT PROTEIN
Hydrolyzed potato protein. Is produced by the enzymatic hydrolyses of potato proteins. It is highly nourishing and moisturizing for skin and hair. Has substantivating and conditioning effect in hair... view more
INCI
  • HYDROLYZED POTATO PROTEIN
Hydrolyzed rice protein. Is produced by an enzymatic hyrolysis of rice bran. Hydryolyzed rice protein, through the characteristic of the natural blend of rice aminoacids, ensures more protection and... view more
INCI
  • HYDROLYZED RICE PROTEIN
Hydrolyzed silk. Because of its structural affinity with keratin, gives to the skin a sensation of softness, smooth and a velvey aspect. Moreover, it has protective properties for skin, eyelashes... view more
INCI
  • HYDROLYZED SILK
Hydrolyzed soy protein. Is moisturizing and nourishing for skin care products, conditioning as well as substantivating in hair products. It reduces the skin irritations due to surfactants effect... view more
INCI
  • HYDROLYZED SOY PROTEIN
Hydrolyzed wheat protein. Has high nourishing and moisturizing properties for skin. It is conditioning and substantivating for hair. Creates a perceptible film on hair that interacting with keratin... view more
INCI
  • HYDROLYZED WHEAT PROTEIN
Lipoid Hydration Booster
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