Hydrolyzed Vegetable Protein

Hydrolyzed vegetable protein Produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. It mimics the composition of NMF (Natural Moisturizing Factor) and is highly recommended for deep hydration and skin protection.