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HYDROLYZED WHEAT FLOUR.

Valuable / SKIN CONDITIONING

Hydrolyzed Wheat Flour, typically referred to as Hydrolyzed Wheat Protein, is a water-soluble blend of peptides and amino acids derived from wheat. This ingredient is meticulously processed to optimize its molecular size, making it a powerful multi-functional agent in skincare, primarily recognized for its hydrating, film-forming, and skin-strengthening properties.

Summary

Moisturizer/humectant Film-forming Emollient Antioxidant Skin barrier support Elasticity improver Soothing agent

Science

Mechanism of Action

Hydrolyzed Wheat Flour creates a delicate, invisible film on the skin's surface, effectively minimizing transepidermal water loss and enhancing moisture retention. It acts as a humectant, drawing ambient moisture to the skin, while its fragmented peptides and amino acids can penetrate superficial layers to bind water molecules, functioning as an emollient. This action collectively improves skin elasticity and firmness, visibly reducing the appearance of fine lines, nourishing the epidermis, and fortifying the skin's natural barrier. Additionally, it exhibits antioxidant capabilities to combat free radicals and can alleviate irritation caused by cleansing agents.

Research

Clinical Evidence

Medium confidence
Effective range N/A
Optimal

1%

Transparency

Dusting Analysis

Not commonly dusted

The Formula

Formulation

Solubility
Water
Optimal pH N/A
0 7 14

Stability

Hydrolyzed wheat protein is generated by breaking down wheat proteins (gluten) into smaller peptides and amino acids through controlled acid or enzymatic hydrolysis. Acid hydrolysis typically proceeds under highly acidic conditions (pH < 2.5) and elevated temperatures, whereas enzymatic hydrolysis occurs at more neutral pH and moderate temperatures. These processes are specifically designed to enhance its solubility and stability in aqueous formulations.

Safety

Safety Profile

CIR Status
Safe with restrictions
Max tested
1.7%%
Sensitization risk Moderate

The Cosmetic Ingredient Review (CIR) Expert Panel concluded that hydrolyzed wheat protein is safe for cosmetic use under specific conditions: it must be formulated to restrict peptides to a weight-average molecular weight of 3500 Da or less (approximately 30 amino acids). It should not be applied to damaged skin, or included in products that may contact mucous membranes or be incidentally inhaled. While ocular and dermal irritation studies found it not to be a significant irritant, the SCCS acknowledges that products containing hydrolyzed wheat proteins can induce rare but severe allergic reactions (Type I hypersensitivity, contact urticaria, or anaphylaxis) in sensitized individuals, particularly with larger molecular weight peptides. The maximum reported use concentration for HWP was 1.7% in rinse-off non-coloring hair products. The FDA classifies peptones, including hydrolyzed wheat protein, as Generally Recognized As Safe (GRAS) for direct food use.

Your Skin

Skin Compatibility

Yes Normal
Yes Dry
No Oily
No Sensitive
Irritancy Unknown
Comedogenicity Unknown

Our Assessment

Verdict

Valuable

Hydrolyzed Wheat Flour is a valuable multi-functional ingredient offering significant hydrating, firming, and barrier-supporting benefits. However, precise formulation, limiting peptide size to 3500 Da, is critical to mitigate the moderate risk of sensitization in susceptible individuals.

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