Wheat Germ Glycerides

Wheat Germ Glycerides is a mixture of mono-, di-, and triglycerides produced by the transesterification of Wheat Germ Oil. Glyceryl esters comprise a subgroup of esters which are primarily fatty acid mono- and diglycerides or triglycerides modified by reaction with other alcohols. Also included are the fatty acid esters of polyglycerin, the complex dehydration product of glycerin. Like natural fats and oils, glyceryl esters are subject to hydrolysis.

They are used in cosmetics as emollients, lubricants, vehicles and thickening agents. In addition, the monoglycerides are important emulsifiers. In cosmetics and personal care products, Wheat Germ Glycerides functions as a skin conditioning agent - emollient and Triticum Vulgare (Wheat) Gluten functions as a skin conditioning agent - miscellaneous.

Triticum Vulgare (Wheat) Gluten can also be used as a binder and a hair conditioning agent. Gluten is an amorphous mixture of proteins found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin. Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened, as well as the "chewiness" of baked products like bagels. It is the glutenins (specifically, high molecular weight glutenins) that are especially critical to gluten quality.