Vegetable keratin obtained from a combination of proteins from different natural sources, in which a composition of amino acids in similar proportions to those found in the keratin fibers of human hair is achieved.
The obtention of this active ingredient is based on successive protein purification processes, followed by a controlled hydrolysis in order to obtain peptides with an average molecular weight of 1000 to 3500 Dalton. These molecular weights ensure a high degree of substantivity, which is defined as the amount of non-water extractable peptides that form bonds with hair proteins.
Its mechanism of action is both by film formation and by direct penetration into the cortex, depending on the degree of hair deterioration.
Soy, Wheat and Corn.
1.0 – 5.0%
Eliminates frizz, improves straightening, adds shine and hydration, strengthens and seals the cuticle, provides amino acids that revitalize hair, improves silkiness and combability, increases hydration and smoothness of the skin.