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INCI: Hydrolyzed Soy Protein Appearance: Clear yellow to light amber liquid, may sediment with aging PH Level: 4.0 - 6.0 Usage Rate: 1-10% in cosmetic formulations. Solubility: Soluble in water phase Country of Origin: USA Manufacture: Soy flour undergoes enzymatic hydrolysis which is then sanitized. Further pH is adjusted, preservative