Knowde Enhanced TDS
Identification & Functionality
- Carrier
- INCI Name
- Ingredient Origin
- Cosmetic Ingredients Functions
- Technologies
Features & Benefits
- Labeling Claims
- Product Highlights
Plant keratin or phyto-keratin is the green alternative to animal derived protein created to meet the demands of a cosmetic sector which increasingly emphasis on plant derived cosmetic ingredients. Obtained from a selected combination of hydrolysed hemp and rice proteins, plant keratin has a proteic structure similar to the animal derived keratin and is therefore particularly rich in sulfurous amino acids, which are essential for healthy and strong nails and hair.
- Benefits for Formulators
ArdaQuat Keratin Veg is perfectly soluble in water and is compatible with surfactants commonly used in cosmetic preparations. It can be used effectively in conditioners, shampoos and leave-on hair products. The percentage of use of the product varies from 1 to 5%.
Applications & Uses
- Markets
- Application Format
- Hair Care Applications
- Skin Care Applications
- Formulation Ideas
INGREDIENTS INCI % PHASE A 1 PURIFIED WATER FU. Aqua/Water q.b. 100 2 VEGETABLE GLYCEROL 99.7% Ph.Eur. E422 COSMOOS Glycerin 2 PHASE B 3 ACEMULGOR LAM "V" Potassium Palmitoyl Hydrolysed wheat Protein, GIlyceryl Stearate, cetearyl Alcohol 5000 4 CETEARYLALCOHOL TA 1618 Cetearyl Alcohol 2,000 PHASE C 5 ARDAQUAT KERATIN VEG Aqua Water, Methylpropanediol, Palmitamidopropyitrimonium Chioride, Propylene Glycol, Betaine, Hydroxypropyl Guar Hydroxypropytrimonium Chloride, Caprylyl Glycol, Hydrolysed Rice Protein, Hydrolysed Hemp Seed Extract, Phenylpropanol, Citric Acid 5000 6 MULTIVITAMIN COMPOUND PE Aqua/ Water, Sodium Ascorbate, Niacinamide, Panthenol, Polysorbate 20, Calcium Pantothenate, Pyridoxine HCl, Thiamine HCl, TocopheryM Acetate, Biotin 2000 PHASE D 7 FRAGRANCE, PRESERVATIVES, pH correctors Fragrance, preservatives, pH correctors q.b pH 5.62, Brookfield viscosity (Mod. DV-I+) 1630 mPas (20 °C impeller 2 - 20 rpm); after 24 hours 2160 mPas (20 °C impeller 3 - 20 rpm).
Processing:
- In a stainless steel melter add ingredients 1 and 2 under slow stirring and heat up to 65°C.
- In reactor add 3 and 4 and heat up to 65°C under stirring until completely melted.
- Add phase B to phase A under fast stirring using a turbo for 5 min.
- Cool down under stirring.
- At 30°C add ingredients 5 and 6 under stirring cooling down at room temperature add perfume and the chosen preservative system. Stirr until complete homogeneity
- Verify viscosity and pH adding if necessary citric acid (30% solution).
Properties
- Physical Form
- Appearance
- Pale yellow liquid
- Odor
- Characteristic
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Total Viable Count | max. 100 | ufc/g | - |
| Yeasts and Moulds | max. 10 | ufc/g | - |