|protein hydrolyzates from milk
protein hydrolyzates from milk
Used as a food additive [EAFUS]
Category: special dietary and nutritional additives
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
|Food Chemicals Codex Listed: ||No|
|Hydrolyzed Casein HCA-411
HCA-411 is a soluble, enzymatic digest of casein. It provides a rich source of short chain peptides suitable for food and nutritional applications.
Use: Excellent conditioning agent for the hair, derived from milk protein. Penetrates the cortex, elevating moisture levels and increasing the plasticity of the hair. Enhances body and gloss. Also used to maintain moisture at the skin's surface and imparts a pleasant skin feel.
|Hyprol™ Mildly Hydrolysed Milk Proteins
HyprolTM Mildly Hydrolysed Milk Proteins (comfort proteins) are partially hydrolysed whey and milk proteins produced using fresh Irish bovine milk. These comfort proteins are produced using specific temperature and processing parameters in combination with proprietary Kerry enzymes that meet both the EU and GB 2760 regulations. The enzyme hydrolysis process produces peptides which results in improved digestibility properties, while still maintaining excellent flavour characteristics.
|Fision Skin Lift
Use: FISION Skin Lift is a synergistic combination of two all natural skin tightening materials, hydrolyzed casein and acacia senegal gum, plus a natural tightening booster for a smooth and long lasting effect on the skin.
|Universal Preserv-A-Chem Inc.|
|HYDROLYZED MILK PROTEIN
Use: enzyme hydrolyzed milk proteins. Can be utilised even with quats incorporated in shampoos. Instantly repairs the transversal and terminal splitting as well thinning or frayed hair resulting from dyeing and permanent waves
| Classification of the substance or mixture|
|GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)|
| GHS Label elements, including precautionary statements|
|Oral/Parenteral Toxicity: |
|Dermal Toxicity: |
|Inhalation Toxicity: |
Safety in Use Information:
|Category: ||special dietary and nutritional additives|
|Recommendation for protein hydrolyzates from milk usage levels up to: |
| ||not for fragrance use.
|Recommendation for protein hydrolyzates from milk flavor usage levels up to: |
| ||not for flavor use.
|European Food Safety Authority (EFSA) reference(s): |
|Conclusion on the peer review of the pesticide risk assessment of the active substance hydrolysed proteins|
View page or View pdf
|Cancer Citations: ||Search|
|Toxicology Citations: ||Search|
|EPA ACToR: ||Toxicology Data|
|EPA Substance Registry Services (SRS): ||Registry|
|National Institute of Allergy and Infectious Diseases: ||Data|
|FDA Everything Added to Food in the United States (EAFUS): ||View|
Potential Blenders and core components note
Occurrence (nature, food, other): note
|hydrolyzed ||casein HCA-411|
| ||EPCH (Vevy)|
| ||hydrolactin 2500|
| ||milk amino acids|
|hydrolyzed ||milk protein|
| ||milk protein hydrolyzed|
| ||protein hydrolyzates from milk|