Description

Laurdimonium Hydroxypropyl Hydrolyzed Wheat Protein is a cationic, protein-derived conditioning agent designed to deliver substantive moisturization and film-forming properties to hair and skin. This specialty ingredient matters because it provides superior detangling, softness, and manageability by electrostatically binding to keratin, repairing damage and improving overall sensory appeal. It is primarily needed by formulators in the personal care industry for high-performance shampoos, conditioners, leave-in treatments, and skin care products targeting damaged or dry hair and skin.

Application

• Hair Care Conditioning: A key substantive conditioning agent in shampoos, conditioners, and hair masks to improve combability, reduce static, and impart softness and shine.
• Leave-In Treatments: Used in detangling sprays, creams, and serums to provide long-lasting manageability and protection from environmental stress.
• Skin Care Formulations: Incorporated into lotions, creams, and body washes for its moisturizing and film-forming properties, enhancing skin feel and barrier function.
• Color Protection & Repair: Formulated in products for color-treated or chemically processed hair to help repair the hair shaft and improve color retention.
• Anti-Frizz & Styling Products: An effective ingredient in serums, pomades, and creams designed to control frizz and enhance style definition.
• Professional Salon Products: Used in high-end professional hair care lines for its reliable performance and superior conditioning effects.

Basic Information

Product Name	Laurdimonium Hydroxypropyl Hydrolyzed Wheat Protein
CAS No.	130381-06-5
Molecular Formula	Typically a complex mixture; based on hydrolyzed wheat protein backbone modified with lauryldimonium and hydroxypropyl groups.
Molecular Weight	Variable (Polymer)
Synonyms	Hydrolyzed Wheat Protein Lauryldimonium Hydroxypropyl; Lauryldimonium Hydroxypropyl Hydrolyzed Wheat Protein; Wheat Protein, Hydrolyzed, Lauryldimonium Hydroxypropyl; Cationic Wheat Protein; Laurdimonium HP Hydrolyzed Wheat Protein; Conditioning Agent WKP; Lauryldimonium Hydroxypropyl Wheat Amino Acids
EINECS	Contact for details

Quality Control

Our Laurdimonium Hydroxypropyl Hydrolyzed Wheat Protein is manufactured under a strict quality management system. Each batch is tested to ensure consistent performance, safety, and compliance with relevant cosmetic ingredient standards. Certificates of Analysis (COA) documenting key parameters such as identification, assay, pH, and microbial limits are available upon request to support your quality assurance and regulatory needs.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry, well-ventilated area at room temperature (15-25°C). This material is hygroscopic (moisture-sensitive); the container must be kept tightly sealed after opening to prevent moisture absorption and caking.

Specification

Item	Specification
Appearance	Clear to pale yellow viscous liquid
Identification (IR)	Conforms
Assay (Nitrogen Content)	Contact for details
pH (as is or in solution)	4.0 - 7.0
Solids Content	Contact for details
Viscosity	Contact for details
Heavy Metals (as Pb)	< 10 ppm
Microbial Count	Meets cosmetic grade requirements

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.