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FSS Milk Hydrolysate PF
FSS Milk Hydrolysate PF


 

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Product Code: FSS20575PF


FSS Milk Hydrolysate SF:
2 oz
8 oz
1 kg (2.2 lbs)
3 kgs (6.6 lbs)
4 kgs (8.8 lbs)

Qty:  
Description
 

FSS Milk Hydrolysate PF

Preserved with Leucidal Liquid

Water Soluble

FSS Milk Hydrolysate PF is composed of milk proteins with a molecular weight of approximately 2,000 – 4,000 Da that were hydrolyzed using proteolytic enzymes to give enhanced functional and nutritional properties. There is increasing demand for these lower molecular weight hydrolyzed protein ingredients in cosmetic and personal care products.

FSS Milk Hydrolysate PF provides hydrolyzed milk proteins that are essential for enhancing moisture and can also help to reduce irritation caused by most surfactants. The proteins are isolated by membrane filtration and have excellent solubility and emulsifying properties. FSS Milk Hydrolysate PF is non-toxic and non-irritating. Milk products are also known for their dispersion capabilities and whitening control. The hydrolyzed proteins are stable in lower pHs and can be heated up to 70°C, so they can be added to a variety of skin and hair care products that are designed to deliver intense moisturization.

INCI Nomenclature:

Hydrolyzed Milk Protein

Suggested Use Levels:

1-5%

Appearance:

Pale Amber Liquid

Suggested Application:

Hair and Skin Conditioning, Hydrating

pH:

5.5-7.0

Storage: 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.

This product should be added to a formulation at the recommended usage rate.

References: 1) Champe, Pamela (2008). "Introduction to Carbohydrates". Lippincott's Illustrated Reviews: Biochemistry, 4th ed.. Baltimore: Lippincott Williams & Wilkins. p. 88 2) Goff, Douglas (2010). "Introduction to Dairy Science and Technology: Milk History, Consumption, Production, and Composition". Dairy Science and Technology. University of Guelph. http://www.foodsci.uoguelph.ca/dairyedu/intro.htm... Retrieved 8 February 2011.3) J. Henriksen, "Milk for Health and Wealth". FAO Diversification Booklet Series 6, Rome 4) Goff, Douglas (2010). "Dairy Chemistry and Physics". Dairy Science and Technology. University of Guelph. http://www.foodsci.uoguelph.ca/dairyedu/ chem.html. Retrieved 8 February 2011. 5) Morales, Edmundo (1995). The Guinea Pig : Healing, Food, and Ritual in the Andes. University of Arizona Press


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