INCI Nomenclature:
Hydrolyzed Corn Protein & Hydrolyzed Wheat Protein & Hydrolyzed Soy Protein
Appearance:
Clear to Hazy, Brown Colored Liquid
Color:
13 Minimum
Solubility:
Water Soluble
Suggested Use Levels:
1 – 5%
Suggested Applications:
Conditioning, Nourishing, Pro-Aging
pH Stability in Formulations:
4 – 7
Formulating Guidelines:
Incorporate into the aqueous phase
Odor:
Characteristic
Shelf Life:
12 months from date of manufacture.
Storage:
Store in a dry place at temperatures not exceeding 32°C. Based on stability studies, the optimum storage temperature for maximization of shelf life is 23 - 25°C. However, it may be stored at temperatures between 16 and 32°C if such specific temperature control is not available. Do not freeze.