FSS Foaming Soy PF
Preserved with Leucidal Liquid
One of the most important steps in a skincare
regimen is cleansing. Today there is an emphasis on sulfate free systems and a
push toward natural protein chemistry. FSS Foaming Soy PF is a surfactant that is
naturally derived from soybean and fatty acids. This natural surfactant
produces mild foam that gently cleanses the skin to achieve a clean, fresh look
Soybeans contain isoflavones, saponins, phytic acid
and linoleic acid, all of which provide the skin and hair with powerful
benefits. Isoflavones can hydrate and give a smooth appearance to the skin and
hair while also the improving elasticity and reducing the effects of sun damage
and photo aging. A study conducted on isoflavones showed their anti-aging
effects on the skin by improving the skin’s appearance, collagen deposition and
epidermal thickness during exposure to UV radiation. Saponins are sterols,
which are naturally present in soy and are responsible for its natural foaming
ability. Some foaming products can strip the skin of all moisture causing dry,
Foaming Soy PF is developed by
hydrolyzing soy protein to a low molecular weight to potentiate its benefits
and increase solubility. This hydrolyzed soy protein is then reacted with fatty
acid condensate moieties to enhance and stabilize its foaming qualities. These
protein-fatty acid condensates have an anionic charge similar to that of the
skin and hair so they rinse away easily without leaving behind stickiness or a
film. FSS Foaming Soy PF is gentle enough for use in baby products as
well as skin and hair care products to provide gentle cleansing. FSS Foaming
Soy PF provides efficient yet mild cleansing properties while generating a
rich natural lather.
Click here to VIEW OUR FOAMING PROTEINS PRESENTATION
Sodium Cocoyl Hydrolyzed Soy Protein
Clear to Slightly Hazy Amber Liquid
Enhance and Stabilize Foam, Conditioning
Protected from direct light and humidity at a
temperature of 50°-77°F (10°-25°C)
Shelf life: 12 months, properly stored, in sealed container.
product should be added to a formulation at the recommended usage rate.
Henkel J. (May-Hune 2000). Soy: Health Claims for Soy Protein, Question About
Other Components. FDA (Food and Drug Administration) June 2000; 34
Protein Quality Evaluation: Report of the Joint FAO/WHO Expert Consultation.
Bethesda, MD (USA): Food and Agriculture Organization of the United
(Food and Nutrition Paper No.51). Dec 1989. 3)
Kim SY, Kim SJ, Kim WG, Park WS, Sim YC, Lee SJ. Protective Effects of dietary
soy isoflavones against UV-induced skin-aging in hairless mouse model.
of the American College of Nutrition. 2004 Apr; 23(2):157-62. 4)
Sudheer KM, Sridhar RB, Kiran BS, Bhilegaonkar PM, Shirwaikar A, Unnikrishnan MK.
Anti-inflammatory and Antiulcer Activities of Phytic Acid in Rats.
Journal of Experiemntal Biology (National Institute of Science Communication
and Information Resources) 2004 Feb;42(2)179-85.