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When is a Protein a Protein?

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We at Ingredients To Die For are very pleased to bring you a new line of proteins which are not cationic and are compatible with most ingredients. Like the current proteins they will offer exceptional hair and skin care benefits while also improving the feel and texture of your shampoos, conditioners and bath and body products.

We still love the current quaternized proteins for their attraction, and bonding, to damaged skin and hair facilitating repair and rejuvenation. The quaternized proteins are still an excellent choice in formulas that do not contain any nonionic or amphoteric ingredients, just like the guar conditioner, the smoothing, softening effect on hair and skin is unmatched.

The new proteins do not have the positive charge so they can be used in lactylate, and virtually any other, systems. They may not attract and bond to damaged skin and hair, but they will contribute softening and moisturizing benefits to all hair and bath and body, care formulations. We have brought in three types of standard hydrolyzed proteins, silk, wheat and soy. They are all wonderful for moisturizing and smoothing hair, the differences are subtle.

Hydrolyzed Silk Protein will offer enhanced lustre in hair products and a luminous plumping effect, which works to diminish the appearance of wrinkles and sag, in skin care and bath and body products.

Hydrolyzed Wheat will offer enhanced film forming and cuticle tightening, which works to improve manageability, in hair care.

Hydrolyzed Soy Protein is an excellent alternative for those who do not wish to use wheat or silk. It will offer excellent moisturizing benefits to hair and bath and body care products.

Hydrolyzed Soy Protein
Hydrolyzed Wheat Protein
Hydrolyzed Silk Protein
Milk Protein, Hydrolyzed

Baobab Protein, Hydrolyzed
Quinoa (Keenwa) Protein, Hydrolyzed
Oat Protein, Hydrolyzed
Rice Protein, Hydrolyzed

Please see the main category page for Proteins - Protein Quick Comparison for a helpful chart to see the attributes of each, at a glance.

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