Hydrolyzed Vegetable Protein



Hydrolyzed Vegetable Protein description

Hydrolyzed vegetable protein is composed of various protein substances derived from vegetables and broken down by water and hydrochloric acid to form a new complex with properties different from the original source. Used as a water-binding agent.

Hydrolyzed Vegetable Protein references

  • Nutrition Research, February 2015, pages 127-135
  • Industrial Crops and Products, March 2013, pages 469-479
  • https://www.cir-safety.org/sites/default/files/Plant%20Proteins.pdf

Peer-reviewed, substantiated scientific research is used to assess ingredients in this dictionary. Regulations regarding constraints, permitted concentration levels and availability vary by country and region.

Ingredient ratings


Proven and supported by independent studies. Outstanding active ingredient for most skin types or concerns.


Necessary to improve a formula's texture, stability, or penetration.


Generally non-irritating but may have aesthetic, stability, or other issues that limit its usefulness.


There is a likelihood of irritation. Risk increases when combined with other problematic ingredients.


May cause irritation, inflammation, dryness, etc. May offer benefit in some capability but overall, proven to do more harm than good.


We couldn't find this in our ingredient dictionary. We log all missing ingredients and make continuous updates.

Not rated