An emulsifying mixture of proteins extracted from soybeans. It has some soothing properties (e.g., it can help with the healing of sunburned skin) and contains various proteins, enzymes, and amino acids.
Soothing
Soothing
Soothing ingredients reduce the signs of sensitivity in irritated and inflamed skin. This includes anti-inflammatory ingredients, anti-itch agents, and topical analgesics.
Soothing
Soothing ingredients reduce the signs of sensitivity in irritated and inflamed skin. This includes anti-inflammatory ingredients, anti-itch agents, and topical analgesics.
Other functions
Emulsifying
Emulsifying
Emulsifying – helps to mix water and oil together.
Emulsifying
Emulsifying
Emulsifying – helps to mix water and oil together.
Origin
Botanical
Botanical
Ingredients derived from plants, mosses, and lichens: extracts, oils, powders, juices and other types of processed plant materials.
Botanical
Botanical
Ingredients derived from plants, mosses, and lichens: extracts, oils, powders, juices and other types of processed plant materials.
Glycine soja protein is a mixture of proteins extracted from soybeans (Glycine soja, or Glycine max seeds). The mixture contains various proteins, enzymes, and amino acids.
This mixture is used as an emulsifier in skincare products (helping to mix oil with water) and has some soothing properties (for example, it helps with the healing of sunburned skin). Some studies show that soy proteins may be able to increase the production of collagen and hyaluronic acid in the skin.
This protein mixture may have a very different composition and activity depending on the production. It might be heated to destroy the activity of all enzymes (some of them are beneficial for the skin, while some are not and may even be harmful), or it might be hydrolyzed (turning all proteins into their building blocks – small peptides and amino acids).
People that are allergic to soy should avoid this product.
Science
1
Blair, R. M., & Tabor, A. (2009). The Beauty of Soy for Skin, Hair, and Nails. Nutritional Cosmetics, 441–468.
2
Murphy, P. A. (2008). Soybean Proteins. Soybeans, 229–267.