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SODIUM STEAROYL HYDROLYZED WHEAT PROTEIN.

Valuable CAS 222400-07-9 / CLEANSING, HAIR CONDITIONING, SKIN CONDITIONING, SURFACTANT - CLEANSING

Sodium Stearoyl Hydrolyzed Wheat Protein is a versatile lipoaminoacidic surfactant derived from stearic acid and hydrolyzed wheat protein. It deeply hydrates, strengthens the skin barrier, and offers protective and conditioning benefits. This ingredient enhances product spreadability while improving skin texture and resilience.

Summary

skin conditioning hair conditioning surfactant emulsifying hydrating protective antioxidant firming

Science

Mechanism of Action

As a lipoaminoacidic surfactant, Sodium Stearoyl Hydrolyzed Wheat Protein facilitates the even distribution of cosmetic products by reducing surface tension and acts as an effective cleansing agent. Its hydrolyzed wheat protein component, characterized by a low molecular weight, enables deep skin penetration. This action provides profound hydration, aids in the restoration of damaged epidermal structures, and contributes to increased skin firmness, softness, and overall hydration. It establishes an imperceptible protective film on the skin's surface, shielding against environmental aggressors like pollutants and UV radiation, thereby maintaining the natural moisture balance and imparting antioxidant properties. Furthermore, it supports the functional integrity of the epidermal barrier, mitigating feelings of tightness and irritation, and helps to visibly reduce the appearance of wrinkles.

Research

Clinical Evidence

Medium confidence
Effective range N/A
Optimal

N/A

Transparency

Dusting Analysis

Not commonly dusted

The Formula

Formulation

Solubility
Both
Optimal pH 4 – 6.5
0 7 14

Stability

The hydrolyzed wheat protein component is water-soluble. As a stearoyl derivative, Sodium Stearoyl Hydrolyzed Wheat Protein exhibits both hydrophilic and lipophilic characteristics, allowing for solubility or dispersibility in both aqueous and oil phases, thereby functioning effectively as an emulsifier or surfactant. The optimal pH range for its stability and performance, primarily observed for the hydrolyzed wheat protein component, is between 4.0 and 6.5.

Safety

Safety Profile

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

The CIR Expert Panel deems Hydrolyzed Wheat Protein and Hydrolyzed Wheat Gluten safe for cosmetic use when formulated with peptides having a weight-average molecular weight of 3500 Da or less, or polypeptide lengths not exceeding 30 amino acids. It is advised against use on damaged skin, in products contacting mucous membranes, or those that could be incidentally inhaled. While general ocular and dermal irritation studies indicate low irritation, the SCCS has concluded a sensitization risk with hydrolyzed wheat proteins in soaps and liquid soaps, particularly with high molecular weight forms (40-50 kDa). However, it is considered safe for other personal care products when formulated responsibly. The FDA recognizes peptones, including hydrolyzed wheat protein, as Generally Recognized As Safe (GRAS) for direct food use.

Your Skin

Skin Compatibility

Yes Normal
Yes Dry
Yes Oily
Yes Sensitive
Irritancy Unknown
Comedogenicity Unknown

Our Assessment

Verdict

Valuable

Sodium Stearoyl Hydrolyzed Wheat Protein is a valuable multi-functional ingredient that provides deep hydration, barrier support, and conditioning benefits across all skin types, provided it is formulated within established safety parameters concerning molecular weight and product type.

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