CAS 70084-87-6 | Hydrolyzed Wheat Protein

Characteristics:

Hydrolyzed wheat protein is a mixture of peptides, amino acids, and oligopeptides obtained by enzymatic or chemical hydrolysis of wheat gluten (prolamin and glutenin).

Appearance: Light yellow to off-white powder

Solubility: water solubility is good, stable in acidic and neutral systems

Molecular weight distribution: Typically 500–5000 Da, depending on hydrolysis degree

Components: Glutamine-rich peptides, proline, glycine, and other amino acids

Properties:

High moisturizing and film-forming ability

Good compatibility with surfactants and cosmetic ingredients

Nutritious, easily absorbed, low allergenicity (after proper hydrolysis)

Excellent stability in formulations

 

Application:

Personal Care & Cosmetics

Hair care: Forms a protective film, repairs damaged hair, improves smoothness, shine, and elasticity.

Skin care: Moisturizes, soothes, enhances skin barrier function, used in lotions, creams, and serums.

Sensitive-skin formulas: Mild, non-irritating, suitable for baby care and gentle cleansing products.

Food & Beverage Industry

Nutritional supplements: Source of plant peptides and amino acids for sports nutrition and health foods.

Beverage fortification: Added to protein drinks, plant-based beverages, and meal replacements.

Baked goods & processed foods: Improves texture, water retention, and nutritional value.

Animal Feed

Improves feed palatability and protein digestibility

Promotes growth and immunity in livestock, aquaculture, and poultry

Daily Chemical & Detergent Products

Used in mild facial cleansers, body washes, and shampoo to reduce irritation and enhance conditioning effects.

 

 

Synonyms:
Glutens, enzyme-modified
Wheat gluten, enzyme-modified
Hydrolysis Wheat protein peptide
Hydrolyzed Wheat Protein Concentrate

 

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