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What is Hydrolysed Wheat Protein?

January 15, 2025

Latest company news about What is Hydrolysed Wheat Protein?
What is Hydrolysed Wheat Protein?
Hydrolysed wheat protein (HWP Powder) is a plant-derived ingredient widely used in cosmetics, personal care products, and food. It is obtained by breaking down wheat protein into smaller peptides or amino acids through a chemical or enzymatic process called hydrolysis. This process reduces the molecular size of the protein, making it more soluble and easier to absorb by the skin and hair. it is valued for its moisturizing, strengthening, and volumizing properties.
 
Hydrolysed wheat protein contains a mix of amino acids, peptides, and small proteins. These components are rich in glutamine, an amino acid known for its hydrating and repair-enhancing properties. It is typically available in liquid or powder form and is water-soluble, making it suitable for a wide range of applications. Le-Nutra's blog explores its nature, key properties, what sets it apart from regular wheat protein, and its diverse uses in various products.
 
What Are The Key Properties of Hydrolysed Wheat Protein?
Hydrolysed wheat protein is derived from wheat gluten through a process called hydrolysis. This process breaks down the large protein molecules into smaller peptides, resulting in a product with several beneficial properties:
 
Enhanced solubility: The hydrolysis process significantly improves the solubility of wheat protein, making it easier to incorporate into various formulations. This increased solubility allows for better dispersion and integration in both liquid and solid products.
Improved absorption: The smaller peptide chains in HWP powder are more readily absorbed by the skin and hair. This enhanced absorption leads to better moisturizing and conditioning effects, making it a popular ingredient in cosmetic and personal care products.
Film-forming ability: It has excellent film-forming properties, creating a protective layer on surfaces it's applied to. This characteristic is particularly beneficial in hair care products, where it can help protect hair from environmental damage and improve its overall appearance.
Moisture retention: The hydrophilic nature of hydrolysed wheat protein allows it to attract and retain moisture. This property makes it an effective humectant in skincare and haircare formulations, helping to keep skin and hair hydrated.
Emulsification: Wheat oligopeptide powder can act as an emulsifier, helping to stabilize mixtures of oil and water-based ingredients. This property is valuable in creating stable and consistent product formulations.
These key properties of hydrolysed wheat protein contribute to its versatility and effectiveness in various applications, from cosmetics to food products.
 
What Makes Hydrolysed Wheat Protein Different from Regular Wheat Protein?
Molecular size: The most significant difference lies in the size of the protein molecules. Regular wheat protein consists of large, complex protein structures, while wheat oligopeptide powder is composed of smaller peptide chains. This reduction in molecular size is achieved through the hydrolysis process, which breaks down the protein using enzymes or acids.
Solubility: Due to its smaller molecular size, it is much more soluble than regular wheat protein. This increased solubility makes it easier to incorporate into various formulations and allows for better dispersion in both aqueous and non-aqueous systems.
Absorption and penetration: The smaller peptide chains in hydrolysed wheat protein can more easily penetrate the hair shaft and skin barrier. This enhanced absorption leads to improved moisturizing and conditioning effects, making HWP powder more effective in personal care products.
Allergenicity: While both forms of wheat protein can potentially cause allergic reactions in sensitive individuals, the hydrolysis process may alter the protein structure in a way that reduces its allergenicity. However, it's important to note that hydrolysed wheat protein can still cause allergic reactions in some people with wheat allergies.
Functionality in food products: In food applications, it often has different functional properties compared to regular wheat protein. For example, it may have improved emulsification capabilities and can be used to enhance the texture and mouthfeel of certain food products.
These differences make hydrolysed wheat protein a more versatile and effective ingredient in many applications, particularly in the cosmetic and personal care industries.
 
 
Where Is Hydrolysed Wheat Protein Used in Products?
Hydrolysed wheat protein finds applications in a wide range of products across various industries. Its unique properties make it a valuable ingredient in:
 
Hair care products: Wheat oligopeptide powder is commonly used in shampoos, conditioners, and hair treatments. Its film-forming properties help to protect and strengthen hair, while its moisturizing effects improve hair's texture and manageability. It can also help reduce frizz and add shine to hair.
Skincare formulations: In skincare products, it acts as a moisturizer and skin-conditioning agent. It helps to improve skin hydration, reduce the appearance of fine lines, and enhance skin's overall texture. You can find it in moisturizers, serums, and anti-aging products.
Cosmetics: HWP powder is used in various cosmetic products, including foundations, mascaras, and lip products. It can help improve the texture and application of these products while providing moisturizing benefits.
Body care products: Products such as body lotions, shower gels, and hand creams often contain hydrolysed wheat protein for its moisturizing and skin-conditioning properties.
Food and beverage products: In the food industry, it is used as a protein supplement and texture enhancer. It can be found in protein bars, sports drinks, and other functional foods. Its emulsifying properties also make it useful in certain food formulations.
Pet care products: Some pet shampoos and conditioners incorporate hydrolysed wheat protein for its moisturizing and conditioning effects on animal fur.
Textile industry: it is sometimes used in fabric treatments to improve the softness and moisture retention of textiles.
The versatility of hydrolysed wheat protein makes it a popular choice across these diverse applications, where its unique properties can enhance product performance and user experience.
 
Hydrolysed Wheat Protein Supplier
Le-Nutra, with a decade of experience in the natural ingredients industry, is dedicated to providing high-quality natural products for our clients. Our latest offering, Wheat oligopeptide, is crafted from non-GMO wheat gluten through a sophisticated process. It boasts a protein content (on a dry basis) of over 90.0%, an oligopeptide content (on a dry basis) of over 75.0%, and a remarkable proportion of protein hydrolysates with a relative molecular weight of less than 1000U, exceeding 85.0%. This makes Wheat Oligopeptide exceptionally effective in terms of bioactivity and absorption efficiency, offering significant health benefits and competitive edge for your products.
 
If you are interested in wheat oligopeptide or have any questions regarding product applications, customization needs, or other inquiries, please feel free to contact us at info@lenutra.com. Our professional team is here to serve you, providing detailed product information, application solutions, and excellent after-sales service to support your business growth and create a bright future together!
 
References:
Wang, J., et al. (2017). Hydrolyzed wheat proteins: Properties, methods of production, and applications. Comprehensive Reviews in Food Science and Food Safety, 16(5), 942-956.
Secchi, G. (2008). Role of protein in cosmetics. Clinics in Dermatology, 26(4), 321-325.
Gao, Y., et al. (2013). Film-forming properties of hydrolyzed wheat proteins. Journal of Agricultural and Food Chemistry, 61(7), 1542-1548.
Gorouhi, F., & Maibach, H. I. (2009). Role of topical peptides in preventing or treating aged skin. International Journal of Cosmetic Science, 31(5), 327-345.
Zayas, J. F. (1997). Functionality of proteins in food. Springer Science & Business Media.
Wouters, A. G., et al. (2016). Protein hydrolysates as texture-improving agents in food applications. Food Hydrocolloids, 60, 225-242.
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