Very important ingredient for a natural products. It is a combination of olive oil and wheat proteins to get a natural origin surfactant. Combining the best of both vegetable fatty acid sources and protein sources allows to achieve a new molecule having some interesting interfacial properties making it an original vegetable derived surfactant. The proteic part of the surfactant acts as a protective barrier on the skin, obstructing the direct attack of other much more aggressive chemical surfactants.
Olivoyl hydrolyzed wheat proteinΙωάννα Καψή