Wheat (Triticum vulgare) gluten and Sodium C14-16 Olefin Sulfonate. Acts as a surfactant. It is a solution of non-hydrolysed wheat proteins in their original molecular size: solubility and stability are achieved by complexation with the anion C14-16 olefin sulphonate. The complexation involves electrostatic and hydrophobic bonds which do not alter the primary and secondary structure of the protein macromolecules which are reversibly unfolded. Used for skin and hair.
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