FSS Vegan Keratin SF offers a biomimetic and vegan alternative to hydrolyzed keratin protein.
FSS Vegan Keratin SF
Background: Chickpea, lentil, and quinoa are superfoods plentiful in nature and provide an easily accessible path to mimic the amino acid composition of hydrolyzed animal keratin. Chickpeas and lentils are old world pulses in the legume family and have traditionally been incorporated into many culinary creations. Lentils and chickpeas are sources of high quality protein, rich in amino acids such as arginine, aspartic and glutamic acids, and leucine.3,4 Quinoa, also known as ‘the mother grain’, is best known as a food ingredient and offers a complete amino acid profile– the highest level of protein of all grains.5 Quinoa contains an amino acid profile rich in lysine, methionine, and cysteine.5 The use of plant based protein as source for cosmetic innovation satisfies the growing consumer demand for vegan beauty and ingredient transparency.
BENEFITS
FSS Vegan Keratin SF offers a biomimetic and vegan alternative to hydrolyzed keratin protein. The selective combination of quinoa, lentil, and chickpea peptides provides a plant-based, non-GMO, gluten-free functional equivalent to water soluble hydrolyzed keratin. FSS Vegan Keratin SF effectively increases hair hydration and smooths hair to reduce frizz. Perfect for emulsions, shampoos, conditioners and sprays, FSS Vegan Keratin SF allows brands to capture eco-conscious beauty without compromise.
• Increases Hair Hydration
• Reduces Hair Frizz
• Improves Wet and Dry Combability
References:
1. McDougall, Andrew. “How Beauty Brands Can Leverage Veganism’s Popularity.” Mintel, 26 July 2019.
2. Mintel. “How Will Veganism Develop around the World in 2020?” 10 Jan. 2020.
3. Wallace, T. C., Murray, R., & Zelman, K. M. (2016). The Nutritional Value and Health Benefits of Chickpeas and Hummus. Nutrients, 8(12), 766.
4. Ahmed, J, Mulla, M, Al‐Ruwaih, N, Arfat, YA. Effect of high‐pressure treatment prior to enzymatic hydrolysis on rheological, thermal, and antioxidant
properties of lentil protein isolate. Legume Science. 2019; 1:e10.
5. The Chenopodium. Grains of the Andes: Inca Crops for Modern Agriculture. 1994. J.C. Risi and N.W. Galwey, In: Advances in Applied Biology V. 10, T.H. Coaker
(ed.), pp. 145-216. Academic Press, London.
6. Kajiura Y, Watanabe S, Itou T, Nakamura K, Iida A, Inoue K, NYagi N, Shinohara Y, Amemiya Y. Structural analysis of human hair single fibres by scanning
microbeam SAXS. J Strut Biol. 2006;155(3):438–444. doi: 10.1016/j.jsb.2006.04.008.
7. Costa F, Silva R, Boccaccini A. (2018). Fibrous protein-based biomaterials (silk, keratin, elastin, and resilin proteins) for tissue regeneration and repair. 10.1016/
B978-0-08-100803-4.00007-3.
8. Karthikeyan R, Balaji S, Sehgal P. Industrial applications of keratins – a review. J Sci Ind Res India. 2007;66:710–715.
9. Villa, A. L., Aragao, M. R., Dos Santos, E. P., Mazotto, A. M., Zingali, R. B., de Souza, E. P., & Vermelho, A. B. (2013). Feather keratin hydrolysates obtained from
microbial keratinases: effect on hair fiber. BMC biotechnology, 13, 15.
Our products are for cosmetic and personal care formulations only; External Use Only. We recommend working with a chemist or a formulator if you’re not advanced in formulating.
Statements contained herein have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat and cure, or prevent disease.
