Science
Mechanism of Action
Comprising small peptides typically ranging from 3–6 KDa, this extract acts topically as a humectant, drawing moisture into the skin to improve its water retention capacity. While primarily a skin conditioning agent when applied topically, ingested collagen peptides are known to stimulate dermal matrix synthesis, which can lead to improvements in skin elasticity and hydration by increasing the presence of water-binding proteoglycans.
Research
Clinical Evidence
Low confidenceN/A
Key findings
- 01 Ingested porcine-derived specific collagen peptides demonstrated an average 7% increase in skin elasticity.
- 02 Ingested bovine-derived specific collagen peptides led to an 18% improvement in skin hydration after 4 weeks, increasing to 26% after 8 weeks, attributed to enhanced proteoglycan synthesis.
Transparency
Dusting Analysis
Information regarding dusting potential is not available in the provided research data.
The Formula
Formulation
Stability
The extract demonstrates stability within a slightly acidic to neutral pH range. A 10% solution of gelatin hydrolysate from pork skin typically exhibits a pH of 5.75 ± 0.75, with reconstituted gelatin powder stable between pH 4.5 and 6.6. Broader pH ranges (e.g., 6.5-8.5) may be involved during enzymatic extraction processes.
Safety
Safety Profile
The Cosmetic Ingredient Review (CIR) Expert Panel concluded that Hydrolyzed Collagen, including porcine-sourced variants, is safe for use at concentrations up to 50%. Collagen peptides, a form of hydrolyzed collagen, have been awarded GRAS (Generally Recognized As Safe) status by the FDA. Human studies at 50% concentration showed no irritation, and a Human Repeat Insult Patch Test (HRIPT) at 20% demonstrated non-sensitizing effects, with no clinical reports of allergies.
Your Skin
Skin Compatibility
Our Assessment
Verdict
Hydrolyzed Pig Skin Extract is a valuable humectant and skin conditioning agent, effectively improving skin hydration and texture, backed by a strong safety profile across all skin types.
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