Hydrolyzed milk protein = HMP

CAS number: 92797-39-2
EC number: 296-575-2
Molecular formula: CH2(OH)CH(OH)CH2OP(O)O2Mg

Hydrolyzed Milk Protein is one of the most nutrient rich proteins due to its complete amino acid content. 
Hydrolyzed Milk Protein offers the formulator an easy way to incorporate anti-irritant and protective properties unmatched by any other protein. 
With Hydrolyzed Milk Proteins readily available nutrients you'll see increased manageability and body in hair along with increased hydration and elasticity in skin. 
As with all proteins, Hydrolyzed Milk Protein is restructuring and healing, but along with those benefits you will also get an optimal balance and the building blocks for improved utilization in all of your skin bath, body and hair care products.

What is Hydrolyzed milk protein?
Hydrolyzed milk protein is obtained by hydrolysis of milk by acidic, alkaline or enzymatic reactions. 
Milk is a rich source of protein casein and whey protein. 
Hydrolyzed Milk Protein has almost all of the required amino acids that a human body need. 
In ancient times, milk has been used for bathing, especially it was very common in Royal families. 
Hydrolyzed Milk Protein comes as white, yellow or brownish-white in color..

APPLICATIONS of Hydrolyzed Milk Protein:
-skin care moisturizers and cleansing products
-bath and body washes, creams and lotions
-hair care
-shampoos, conditioners, balms and leave in hair care products (testing at 1.0%)
-improved wet and dry comb out
-increased elasticity for healthier hair
-increased strength to prevent breakage
-protection from styling damage
-after sun products
-healing products
-post treatment soothing products

Hydrolyzed Milk Protein Use & Benefits:
Milk protein is helpful in the restructuring of cells since it has good penetration into the skin. 
The amino acids contained in Hydrolyzed Milk Protein have two different groups attached in the same structure, which can make them water-loving as well as fat-loving at the same time. 
So, Hydrolyzed Milk Protein can get attached to dead skin cells and dirt and get washed away with water. 
Thus, Hydrolyzed Milk Protein can be used as cleansers. 
The milk protein also keeps skin hydrated and reduces allergic infections like rashes and dark spots on the skin. 
Hydrolyzed Milk Protein can form a film on the hair and skin surface and do not allow moisture to evaporate and retain it within the skin. 
Milk protein hydrates the skin and makes it smoother and lighter in shade. 
Hydrolyzed Milk Protein also repairs damaged hair, helps in the growth of healthy and shiny hair. 
Hydrolyzed Milk Protein is used in the formulations of many skincare and hair care products.

Hydrolyzed Milk Protein is used in 200 formulations; the majority of uses are in leave-on products. 
Whey Protein has the second greatest number of overall uses reported, with a total of 56; the majority of the uses are in leave-on formulations. 
Sodium Caseinate has the highest reported maximum concentration of use; it is used at up to 96.9% in bath oils, tablets and salts. 
The highest reported maximum concentration of use in a leave-on for this ingredient is 0.1% in a face and neck skin care product. 
Whey Protein is used at up to 89.1% in face and neck skin care products.
Bovine milk, milk proteins, and milk protein derivatives are GRAS, and daily exposures from food use would result in much greater systemic doses than those resulting from use in cosmetic products. 
The safety assessment focuses on the potential for irritation and sensitization from topical exposure to these milk ingredients.
Hydrolyzed Milk Protein was not mutagenic at concentration up to 5000 μg/plate in Salmonella typhimurium.
Casein and casein peptides are reported to have antimutagenic properties, and animal models for colon and mammary tumorigenesis have shown that Whey Protein suppressed tumor development. 
The tumor suppression observed in studies with Whey Protein have been attributed to the high content of cystine/cysteine and γglutamylcyst(e)ine dipeptides in the milk proteins, which are efficient substrates for synthesizing glutathione, an important cellular antioxidant.
Bovine milk protein is a major food allergen that can produce Type 1 (immediate) reactions in sensitized individuals, especially children. 

The IgE-mediated reaction may include cutaneous, respiratory, and gastrointestinal reactions that may on rare occasions result in systemic anaphylaxis. 
While the reactions may be to any of the proteins found in milk, reactions are most commonly linked to α-lactalbumin, β-lactoglobulin, and casein.
No dermal irritation was predicted to Hydrolyzed Milk Protein (concentration not reported) in an in vitro assay. 
No dermal sensitization was observed in a guinea pig maximization study of Hydrolyzed Milk Protein at up to 100%. 
No sensitization was observed in a study of Hydrolyzed Milk Protein in sensitized patients (concentration not reported).
Hydrolyzed Milk Protein was not a photoirritant or a photosensitizer in human subjects when tested at 5%.
No ocular irritation was predicted to Hydrolyzed Milk Protein (concentration not reported) in an in vitro assay. 
Hydrolyzed Milk Protein was not irritating to rabbit eyes when tested at up to 25%.
No adverse effects from cosmetic use of milk protein or protein-derived ingredients were discovered in the published literature.

Hydrolyzed Milk Protein USAGE
-2 TO 5%
-add to cool down phase below 110
-add to water phase in cold process formulas

Hydrolyzed Milk Protein
Hydromilk EN-20 is different from the traditional cosmetic proteins since it exists in a whole “globular” form, giving it different properties which may prove interesting from a cosmetic standpoint. 
Hydrolyzed Milk Protein behaves more like a whole native protein than a hydrolyzed protein.
Hydrolyzed Milk Protein is supplied at a pH of 7.0, however, if the pH is reduced below pH 4.0, precipitation will occur. 
Strong salt solutions or 2% sodium hydroxide will cause a thick rubbery gel to form at 5% protein level. 
Hydromilk EN-20 is stable up to 80°C. 
Hydrolyzed Milk Protein should be added to emulsions after they have started to set up, at the same time as the fragrance. 
Heat treatment at 45°C changes the characteristics of Hydromilk EN-20, creating a firmer, more adhesive film.

Hydrolyzed Milk Protein is produced from milk intended for human consumption.
The milk solids are separated and hydrolyzed with a protease for 2 hours. 
When the target molecular weight is achieved, the enzyme is inactivated by heating the solution to 140°C for 30 minutes. 
The inactivation step is repeated if gelatin mixed with a sample loses viscosity, indicating the presence of active

Hydrolyzed Milk Protein Cosmetic Properties
Hydrolyzed Milk Protein Benefits to the Hair:
Hydromilk EN-20 has the ability to improve the manageability and body of the hair and to improve the hair’s gloss and texture. 
Hydrolyzed Milk Protein will also form a continuous film on hair, thereby coating and sealing it. 
Hydrolyzed Milk Protein is especially important for damaged hair since it improves the feel and helps restore the hair’s normalcy. 
Hydrolyzed Milk Protein has good film forming properties which are important during styling and setting. 
The good moisturizing properties allow the maintenance of higher moisture levels, enhancing the hair’sflexibility and stretchability and giving it a healthier appearance.

Hydrolyzed milk protein Benefits to the Skin:
Milk has been associated with beautiful skin throughout history since Cleopatra bathed in it. 
Thus, there is a time-tested consumer benefit in Hydrolyzed Milk Proteins incorporation into high quality cosmetic formulations. 
Hydromilk EN-20 provides a protective colloid effect; the films that are produced help to protect the skin from the environment and keep the skin soft and supple.
The moisturizing properties will help to minimize dry skin conditions.
Since all the essential amino acids are present it may be considered a complete food for the skin and may help to nurture the skin.
Hydrolyzed Milk Protein will also help to combat the drying effects of surfactants and protect the skin from surfactant attack. 
Surfactants are known to be responsible for the removal of lipidic material from the skin which in turn causes further moisture loss and damage to the skin’s permeability barrier. 
Excessive dehydration causes dry, scaly or even cracked skin.
Hydrolyzed Milk Protein may be prevented by the protective action of Hydromilk EN-20.

A study of sensitization to protein hydrolysates in hair care products was performed in 3 groups of patients.
The first group, which comprised 11 hairdressers with hand dermatitis, submitted to scratch and prick tests with 22 trademarked protein hydrolysates, including Hydrolyzed Milk Protein, as well as quaternized hydrolyzed proteins. 
The second test group was comprised of 2160 consecutive adults with suspected allergic respiratory disease: they were subjected to skin prick tests with 1 to 3 of the protein hydrolysates. 
The third group of patients was comprised of 28 adults with atopic dermatitis and was also tested with 1 to 3 protein hydrolysates via a skin prick test.
Positive reactions were seen in a total of 12 patients (all female with atopic dermatitis) from 3 of the 22 protein hydrolysates. 
All 12 had reactions to hydroxypropyl trimonium hydrolyzed collagen. 
One of the 12 also had a reaction to hydroxypropyl trimonium hydrolyzed milk protein while 3 others had a reaction to one trademarked version of hydrolyzed collagen. 
No adverse reactions Hydrolyzed Milk Protein were observed.

Hydrolyzed milk protein is a Hydrolysate of milk protein derived by acid, enzyme or other method of hydrolysis Hydrolyzed milk protein uses and applications include: 
-Antistat, skin conditioner, hair conditioner, protectant in cosmetics, hair care, skin care, sun care, eye care
-flavoring agent, binder, emulsifier, film-former in foods, pharmaceuticals, personal care products, nutritional products

Hydrolyzed Milk Protein SPECIFICATIONS
-light amber non viscous liquid*
-characteris odor
-water soluble
-store away from direct heat and light 
-1yr. when stored properly

Protein hydrolyzates, milk. 
Substance obtained by acidic, alkaline, or enzymatic hydrolysis of milk composed primarily of amino acids, peptides, and proteins. 
Hydrolyzed Milk Protein may contain impurities consisting chiefly of carbohydrates and lipids along with smaller quantities of miscellaneous organic substances of biological origin.

Milk protein hydrolysates have been used for populations with specific nutritional requirements linked to athletic performance, infant development, food protein allergies, and phenylketonuria (PKU). 
The DH depends on the final application: hypoallergenic formulas require extensive DH, while nutritional supplements are generally moderately hydrolyzed. 
Different enzymes are used to generate hypoallergenic formulas; however, this process mainly involves gastrointestinal enzymes. 
Subjects who suffer from PKU require a diet low in phenylalanine, and specific formulas consisting of hydrolyzed milk proteins have been developed for this purpose. 

Hydrolyzed Milk Protein, which has anti-irritant and protection benefits. 
These benefits are also found in the NPNF version; however, the company's recent rinse-off data supports the use of Milk Tein NPNF to improve and retain skin moisture.
The milk protein is a substantive film-former that immediately increases skin hydration but also improves the skin's moisture retention with repeated use in rinse-off applications. 
Hydrolyzed Milk Protein prevents dry skin caused by surfactants while protecting skin and improving skin feel. 
Hydrolyzed milk protein is gentle and can be used on delicate skin.
The ingredient of Hydrolyzed Milk Protein is recommended for rinse-off applications such as facial wash, body wash, shower gel, hand wash, antibacterial soap and facial masks.

Hydrolyzed milk protein
Protein hydrolysates, milk; Proteins, milk, hydrolysate

Extensively hydrolyzed casein formulas and partially hydrolyzed whey formulas are appropriate alternatives to breast milk for allergy prevention in infants at risk. 
Because atopic disease in children cannot be predicted, the use of these formulas in the general population should be considered, and one must weigh cost, compliance, and long-term benefits.

CLASS: Specialty Chemicals 
FUNCTIONS: Enzyme,  Emulsifier,  Acid,  Flavor 
INDUSTRY: Flavor,  Cosmetic,  Nutrition,  Pharmaceutical,  Personal Care 

To obtain the hydrolyzed milk proteins (HMP), a neutral endoprotease B500 from Bacillus amyloliquejaciens was used. 
This protease was previously used in milk for the production of bitter peptides. 
On the basis of preliminary assays, the enzyme was added (.2 gIL) to UHT skim milk (pH 6.67; protein 3.2%; lactose 4.5%) for 30 min at 55·C to exclude extensive casein proteolysis. 
The CAP were added (20% wtIvol) to the HMP for 90 min at 37·C, the optimal temperature for the peptidase activity. 
To monitor the behavior of CAP at the usual storage temperature of UHT milk, the activity was also determined at 20·C. 
The CAP activity also was tested under the same conditions on unhydrolyzed UHT skim milk (control). 
The activity of the added endoprotease B500 was determined similarly at 20 and 37·C without addition of CAP.

Milk protein hydrolysates are prepared via enzymatic hydrolysis of milk protein and have applications in dietetic and medical foods. 
Preparation of milk protein hydrolysates is carried out to decrease allergenicity, increase adsorption, and improve functional properties of proteins for its end-use applications. 
These hydrolysates are also used in preparation of protein-enriched nutritious foods and beverages. 
For enzymatic hydrolysis, milk proteins are dispersed in water and then the desirable pH and temperature is maintained at optimum value for the enzyme activity. 
The specific enzyme is then added to the substrate solution (protein) at a particular enzyme to protein ratio. 
In these specific conditions, enzyme hydrolyzes the peptide bond and allowed to continue the reaction till the desired degree of hydrolysis is achieved. 
The various unit operation involved in manufacture of milk protein hydrolysates are clarification, reduction of flavor, concentration/evaporation, spray drying, packaging, and storage. 
There is an important role of hydrolysis conditions in end product’s functional properties. 
Differentiation between different hydrolysates can be done by assessing the degree of hydrolysis. 

What are whey protein hydrolysates?
Dairy protein is broken into two major categories: milk protein and whey protein, with subcategories whey protein isolate, concentrate and hydrolysate and milk protein isolate and concentrate, micellar casein and lactose. 
Whey protein isoloate can be hydrolyzed, breaking the protein down into small chains of amino acids, known as peptides1. 
The hydrolysis process mimics your body’s own digestion in the stomach. 
The degree of hydrolysis (DH) is defined as the proportion of cleaved peptide bonds in a protein hydrolysate – how much protein is pre-digested.
The DH in WPH is what affects the function and flavor, and is highly controllable. 
For MSG hydroylsates, anything below a DH of 7 will have little to no flavor changes from WPI, while still having all the advantages of a hydrolysate. 
Common DHs are 3 and 5 at this level. A DH of over 7-20 will have flavor changes. 
However, this is key, flavor is negligible as WPH will be: Hydrolyzed milk protein used in combination with other proteins in a finished formula (adjust inclusion rate up or down), used in a highly flavored system or used for finished tablets. 
Common DHs are 10 and 20.

Appearance: Light Amber Non Viscous Liquid
Odor: Characteristic
Solubility: Water
Molecular Weight: 3299 Da
Storage: Tightly Sealed, Protected from Freezing / Direct Heat / Sunlight
Shelf: 12mos. Stored / Handled Properly
Hydrolyzed milk protein may sediment on standing, this is normal. 
Shake Hydrolyzed Milk Protein before use if necessary.

Hydrolyzed Milk Protein is not vegan. 
Hydrolyzed Milk Protein is a chemically altered form of Milk Protein which is derived from the Milk of captive mammals. 
Hydrolyzed Milk Protein is used in cosmetics as a skin and hair conditioner, and anti-static agent.

Hydrolyzed Milk Protein rich in Glutamic and Proline Amino Acids noticeably increase styling manageability, while protecting the hair to chemical, UV and heat stress leaving hair looking revitalised, soft, supple and smooth. 
Inci name
Hydrolyzed milk protein
French name
Hydrolyzed Milk Protein
CAS number: 92797-39-2
EC number: 296-575-2
Other appellations
Hydrolyzed milk protein

The main limitation of protein hydrolysates is their bitter taste which limits their food application. 
The number of hydrophobic amino acids is mainly responsible for the bitter taste of milk protein hydrolysate. 
Certain peptidases are capable of hydrolyzing the hydrophobic amino acids and hence they can be utilized as debittering agent. 
Milk protein hydrolysates have certain physiological functions such as decreased allergenicity, antigenicity, enhanced protein absorption, and bioactive peptides having certain physiological functions such as antihypertensive peptides for reduction in blood pressure which is related to the inhibition of the angiotensin-converting enzyme. 
Milk protein hydrolysates are appropriate for the substitution of native proteins in infant and adult foods and beverages due to their decreased allergenicity. 
Antigenicity of protein is associated with its potential to instigate allergic reaction. 
Higher degree of hydrolysis in milk protein hydrolysates leads to lower antigenicity. 
Milk protein hydrolysates have high absorption as compared to native milk protein due to their peptide size. 
Hydrolysis of milk proteins also leads to release of bioactive peptide which is embedded in complex structure of protein molecule.

While no experimental data were available for the dermal absorption of Hydrolyzed Milk Protein, it was noted that gastro-intestinal absorption allows for substantially greater bioavailability than dermal absorption.
In worst-case scenarios of oral exposures greater than 2000 mg/kg, no signs of systemic toxicity were observed and, therefore, Hydrolyzed milk protein was concluded that no systemic toxicity would occur with cutaneous exposure. 

Hydrolyzed protein formula milk is processed by heating, ultrafiltration, hydrolysis, etc., which converts large molecules of milk protein into small molecules of short peptides or even free amino acids. 
The hydrolyzed protein destroys the spatial conformation and changes the epitope. 
Hydrolyzed milk protein reduces the antigenicity and is recommended for clinical therapy of children with moderate/severe milk protein allergy and preventive therapy of children with high risk of allergy.
However, the application of Hydrolyzed milk protein formula is not limited to allergic diseases. 
Some clinical studies have found that compared with SPIF, hydrolyzed protein formula can speed up gastrointestinal transit, promote gastric emptying, reduce feeding intolerance and the incidence of necrotizing enterocolitis and other gastrointestinal diseases, which is more easily accepted by the immature gastrointestinal tract of newborns, and quickly establishing the total enteral feeding, reducing the risk of adverse reactions, such as infections caused by prolonged parenteral nutrition. 
In view of the above advantages, there are opinions that hydrolyzed protein formula milk can be used as the first choice for breast milk instead of formula milk.
However, some studies hold the opposite view, they think that hydrolyzed protein formula cannot reduce the incidence of feeding intolerance and necrotizing enterocolitis. 
Hydrolyzed protein formula milk is expensive and the smell and taste are unacceptable, which can lead to reduced intake and insufficient feeding, the osmotic pressure of the hydrolyzed formula milk has increased, and the hypertonic fluid passes through the gastrointestinal tract can increase the risk of neonatal necrotizing enterocolitis. 
In addition, the short peptides produced by artificial hydrolysis may have potential risks to the gastrointestinal tract and it will affect the absorption of nutrients.
At present, there are some controversies about the application of hydrolyzed protein formula milk and SPIF in nutritional support therapy of premature infants, this study conducts a meta-analysis on the published clinical randomized controlled trials of preventive hydrolyzed protein formula milk for newborns. 
To the newborns who cannot breastfeeding, Hydrolyzed milk protein will adopt a scientific evaluation system to compare the effectiveness and safety of preventive use of hydrolyzed protein formula milk and SPIF in the nutritional support therapy of premature infants, and the effectiveness and safety of preventive use of hydrolyzed protein formula milk in reducing gastrointestinal diseases and promoting physical development of premature infants.

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