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Enzymes for Research, Diagnostic and Industrial Use

Oat protein

Cat No.
EXTC-213
Description
Oat bran protein content highest 19.42%, which fat content was 10.57%, starch content was 49.54, moisture content was 7.74%, ash content was 3.40%, other is 9.33%. Oat bran in oat protein content is the highest, the nutritional value of good, high-quality protein, as health food it is a research and development, can also be as a natural cosmetics additive further development, its effect mainly lies in moisturize the skin soft, smooth, and gentle and without stimulation, used in all types of skin.
Applications
For food, skin care field
Appearance
Off withe powder
Function
Moisturizing properties, reduce the loss of skin moisture
Add skin nutrition, create a healthy skin, delay skin aging, reduce skin roughness
Can effectively prevent and reduce skin allergies
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