Gluadin WP® es un hidrolizado parcial de gluten de trigo que se utiliza en surfactantes que contiene la preparación de productos de cuidado personal, por ejemplo, preparaciones de surfactantes suaves, y productos para la piel y para el cabello. Es un polvo de color claro, con un olor inherente leve, una materia seca de mínimo 94%, un nitrógeno total de 13,5-15,8%, y un valor de cenizas de máximo 3,0%.
| Name (CAS Number) | |
|---|---|
| Hydrolyzed protein (9015-54-7) | Sign in to view |
| Protein hydrolyzates, wheat gluten (100684-25-1) | Sign in to view |
| Glutens, enzyme-modified (70084-87-6) | Sign in to view |
| Name (CAS Number) | |
|---|---|
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Glutens, enzyme-modified (70084-87-6)
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Hydrolyzed protein (9015-54-7)
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Protein hydrolyzates, wheat gluten (100684-25-1)
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| Physical | Nominal Value | Unit |
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| pH (20°C, at 10%, H-III 1 DGF) | Sign in to view | |
BASF offers one of the most comprehensive ingredients portfolios in the personal care industry. We provide the resources of a global industry leader along with the consumer insights and innovative drive our customers expect. Our high-quality product range includes surfactants, emulsifiers, polymers, emollients, cosmetic active ingredients, UV filters, thickeners, protein products and lipid layer enhancers. With production and development sites as well as sales and marketing offices all over the world, we offer our customers the winning combination of global reach, technological excellence and formulation expertise. Our focus on consumer trends, specific industry requirements and ability to innovate and bring new products rapidly to the market contribute strongly to the success of our customers – and make BASF a valued partner for the personal care industry.
La información presentada aquí fue adquirida por UL desde el productor del material. UL hace un esfuerzo considerable para asegurar la exactitud de estos datos. Sin embargo, UL no asume responsabilidad por los valores de los datos y alienta firmemente a que tras la selección final del material, los puntos de los datos sean validados con el proveedor de la materia
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