Hydrolyzed Rice Protein - FSS Rice Hydrolysate PF
Preserved with Leucidal Liquid
Rice (Oryza sativa) is a cereal grain derived from wild grasses. At the moment, rice production represents 30% of the world’s cereal production and sustains 3 billion people daily as a means of nourishment. Humans have depended on rice as a dietary staple for thousands of years, however the exact origin of rice is unknown. One theory is that it originated in an area near the Eastern Himalayan Mountains. Remnants of cultivated rice have been found in the Yangtze Valley dating back to approximately 8500 B.C. Although there are over 120,000 different varieties of rice the three most commonly used varieties are: indica, which is fluffy and high in amylose, japonica, which is sticky and low in amylose and lastly javanica, which is slightly sticky with an intermediate level of amylose. Amylose is a polysaccharide within the rice granule.
Rice was introduced to the United States during the mid-1700s, and is now cultivated in California, Mississippi, Texas, Arkansas and Louisiana. Excess grain is exported to Europe and South America. Bangladesh,Thailand, China, India and Indonesia produce the majority of the half a billion metric tons of rice that is globally consumed per year.
Rice is comprised of approximately 8% protein. Protein extracted from rice and other plant sources has quickly become a popular replacement for animal derived proteins that were once the only protein sources available to cosmetic chemists. Aside from the benefits of a more economic renewable resource, the use of rice protein allows formulators to avoid the stigma associated with the use of animal based products. Rice protein is comprised of four different sub-units, with the greatest concentration being glutelin, and then globulin, albumin and prolamin respectively with each constituent having different solubility in liquids such as diluted acids, salt solutions, water and alcohol solutions.
Although proteins effectively function as film formers, moisturizers, emulsifiers and strengtheners, whole proteins are often large structures with molecular weights in excess of several hundred thousand kilodaltons. Structures with high molecular weights are often difficult for chemists to work with due to issues regarding solubility, molecular charge and pH. Often structures with high molecular weights have poor solubility when compared with low molecular weight structures. This is due partly to the increased steric hindrances present in larger molecules, which affect both charge and conformation. Molecular weight also affects the solubility of a species at various temperatures as well as its pH. Rendering proteins into smaller subunits via enzymatic and alkaline hydrolysis allows one to retain the functional properties of the protein while avoiding solubility, pH and reactivity issues.
Charge is the characterization of a molecule’s gain or loss of protons (hydrogen). A gain in protons results in a molecule becoming positively charged, while a loss results in a negative charge. The charge of a species also known as the ionic character is affected by the pH of the species. pH is a scale that quantifies the acidic or basic nature of the substance. If a compound is added to a system with a significantly different pH, the net charge of the compound will change and not perform optimally. Usually low molecular weight compounds are less likely to separate and react poorly in systems with a sub-optimal pH than higher molecular weight species. pKa is a logarithmic scale that can be used to determine how a species will react in terms of solubility at a specific pH. This is useful for predicting the way in which a species will perform before it is added to the system. Usually the concentration of cations within a species decreases as the pH increases, and half of the molecules in the species are said to be negative when the pKa value is equal to the pH value.
Hydrolyzed proteins are amphoteric molecules with both a positive and negative charge. At a specific pH, amphoteric structures have a neutral charge with even ratios of cations and anions. This is known as the isoelectric point, and it is also the point at which the material is least soluble if incorporated into a system at that pH.
Using both alkaline and enzymatic hydrolysis for hydrolysate production ensures the production of a randomly sequenced hydrolysate. This maximizes activity over a broad pH range of 3 to 11 whereas most hydrolysates are least soluble between the range of 6 and 7, and insoluble below a pH of 4 and above a pH of 10.
FSS Rice Hydrolysate PF is appropriate for use in shampoo, conditioner, hair treatments, leave-in products, styling products and fixatives, body wash, body lotion, skin treatments, cleanser, toner, facial moisturizer, face treatments, foundation, mascara, lipstick and eye shadow. It is intended to function as an effective film former, emulsifier and moisturizer, which makes FSS Rice Hydrolysate PF a multifunctional component useful in virtually any application.
INCI Nomenclature: Hydrolyzed Rice Protein
Appearance: Light Tan to Amber Liquid
Solubility: Water Soluble
Suggested Use Levels: 1.0-10.0%
Suggested Applications: Conditioning, Moisturizing
pH: 4.0-6.0
Storage: Protected from direct light and humidity at a temperature of 50°-77°F (10°-25°C)
Shelf life: 12 months from the date of manufacture.
This product should be added to a formulation at the recommended usage rate.
All products sold are cosmetic grade; External Use Only; Cosmetic & Personal Care Formulations Only.
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.
