Hydrolyzed Milk Protein

Common Name: Milk Protein, Lactis Proteinum

Class: Protein

Functions: Moisturizing, Conditioning, Film-forming, Softening

Typical Usage Rate: 1-5%

Phase: Water Phase or Cool-Down

Solubility: water

Used in: LotionMath, BubbleMath (surfactant calculator)

Notes: Derived from milk (casein/whey); rich in amino acids; softening and smoothing; dairy protein; may cause reactions in dairy-sensitive individuals; creamy texture

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