Chemyprotein Milk

Like other albumins, the α-lactoalbumin of the milk manifests good solubility and a high capacity for water retention, resulting in enhanced skin hydration. The α- lactoalbumin contains particular affinity with water and protein molecules, acting as a texture agent in food and cosmetics. The α-lactoalbumin produces a tensor effect on the skin, differing from what happens when egg albumin is used.