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AC MILK HYDROLYSATE SF

Presentation

Composed of hydrolyzed milk proteins with a molecular weight of approximately 2- 4 kDa. The proteins are broken down using proteolytic enzymes to give enhanced functional and nutritional properties. Hydrolyzed milk protein is essential for increasing moisturisation and helping reduce irritation caused by most surfactants. These proteins also have excellent solubility and emulsifying properties.

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