FSS Soy Hydrolysate OS
Proteins are beneficial in many cosmetic
formulations. The absorption of the protein into the hair and skin increases with
a decreased molecular weight of the protein. It has been shown that there is
better penetration of proteins within the 1000-2000 molecular weight range.
Therefore, by hydrolyzing any protein, the molecular weight is decreased and
the function may be increased. Another benefit of using protein hydrolysates
are that they are able to decrease the irritation effects without decreasing
the effectiveness of the formulation.
Soy has many functions in skin care in both skin
and hair care. For skin care this includes smoothing effects, for minimizing
the appearance of wrinkles, and film forming effects,which allow the skin to retain and hold in moisture.
For hair care, benefits of soy include improved manageability and texture. Soy
also provides conditioning effects as well as
allowing the hair to retain moisture leaving it
looking healthy. FSS Soy Hydrolysate OS would be ideal to be used in the oil phase of
lotions, or in a product such as a lip gloss.
FSS Soy Hydrolysate OS is a plant derived protein that is hydrolyzed down
to a lower molecular weight, allowing for easier skin penetration to enhance
moisturization properties. Soy hydrolysis also provides anti-irritant properties
and makes it compatible with a wider pH range. This product may be easily
incorporated into the oil phase of formulations. FSS Soy Hydrolysate OS helps with moisturization and conditioning of the
skin. In hair care formulations, it acts as a protective colloid, helping to
reduce the irritation effects that may be caused by shampoo.
Formulation Guideline: This product can easily be incorporated into
anhydrous formulations or added to the oil phase of an emulsion
Cocoyl Hydrolyzed Soy Protein
Clear, Light Yellow Liquid
pH (1% SLN 70 IPA: 30 H2O)
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.
1) Henkel J.
(May-Hune 2000). Soy: Health Claims for Soy Protein, Question About Other
Components. FDA (Food and Drug Administration) June 2000; 34
(3):18-20.2) Protein Quality
Evaluation: Report of the Joint FAO/WHO Expert Consultation. Bethesda, MD
(USA): Food and Agriculture Organization of the United
Nations (Food and
Nutrition Paper No.51). Dec 1989. 3) Secchi, G. Role of
Protein in Cosmetics. Clinics in Dermatology. 2008; 26:321-325.