Entry Bio
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Hydrolyzed Oat Protein is a bioactive ingredient produced by enzymatically breaking down the protein derived from oats. This process yields a mixture of peptides and amino acids that are not only easier to absorb but also possess enhanced functional properties. It is particularly valued in the cosmetic and personal care industry for its exceptional skin and hair benefits, and it is increasingly used in functional foods and beverages for its emulsifying and nutritional qualities.
| Items | Control Standard |
|---|---|
| Appearance | Yellowish Cream |
| Taste and Odor | Bland |
| Particle Size | 100 mesh |
| Protein (on dry basis, N*6.25) | ≥85% |
| Moisture | ≤10% |
| Ash | ≤8% |
| pH | 6.5-8.5 |
| As | ≤ 0.5 mg/kg |
| Pb | ≤ 0.3 mg/kg |
| Gluten | < 20mg/kg |
| Total Plate Counts | ≤ 30000 cfu/g |
| Yeasts/Molds | ≤ 100 cfu/g |
| Salmonella | ND/25g |
| Escherichia Coli | ND |
| Staphylococcus aureus | ND/25g |
| Aflatoxin B1 | < 5μg/kg |
Hydrolyzed Oat Protein forms a protective, moisture-retaining barrier on the skin and hair. It helps lock in hydration, soothe irritation, reduce inflammation, and enhance the overall texture and feel of cosmetic formulations.
Yes, it is highly gentle and hypoallergenic. It is frequently used in formulations designed for sensitive, dry, or irritated skin, including baby care products, due to its natural soothing and anti-inflammatory properties.
In hair care, the small peptides penetrate the hair shaft to repair damage, increase elasticity, and coat the hair cuticle to improve shine, manageability, and volume.
Based on the specification standards, the gluten content is strictly controlled to be less than 20 mg/kg, meeting typical definitions for gluten-free classification.
It should be stored in a cool, dry place, away from direct sunlight and moisture. Keeping the container tightly sealed will preserve its stability and prevent moisture absorption.
This high-quality product features a protein content of ≥85% on a dry basis, ensuring high efficacy for both cosmetic formulations and nutritional applications.
