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Public Health
Expert opinion

Revision of the opinion on Hydrolysed wheat proteins - Sensitisation only

Final Opinion


Publication date
22 October 2014
Scientific Committee on Consumer Safety (SCCS)


WG on Cosmetic Ingredients
SCCS members: U. Bernauer, P.J. Coenraads (rapporteur), G. Degen, M. Dusinska, W. Lilienblum, A. Luch, E. Nielsen, T. Platzek, S.C. Rastogi (chairman), C. Rousselle, J. van Benthem
Contact:SANTE-C2-SCCSatec [dot] europa [dot] eu (SANTE-C2-SCCS[at]ec[dot]europa[dot]eu)
On request from: European Commission
SCCS Number: SCCS/1534/14
Doi: 10.2772/47567
Adopted on: 22 October 2014

Conclusion of the opinion:

The SCCS is of the opinion that, in view of the numbers of reported cases of immediate-type contact urticarial and systemic allergic reactions, the overall risk of sensitization to Hydrolysed Wheat Proteins (HWP) appears to be low, with the exception of an ‘epidemic’ in Japan associated with one particular HWP product used in some brands of soap. Scientific concerns with regard to the use of HWP in cosmetic products include that (i) there is evidence that sensitisation to HWP is via exposure to cosmetics, not via food and (ii) there are indications that the risk of sensitisation is higher when HWP’s of higher molecular weight are used on the skin, in particular as an ingredient of products that have strong surfactant properties such as soaps and liquid soaps. The SCCS considers the use of hydrolysed wheat proteins safe for consumers in cosmetic products, provided that the maximum molecular weight of the peptides in hydrolysates is 3,5 kDa.


SCCS, scientific opinion, cosmetic ingredients, hydrolysed wheat proteins, Regulation 1223/2009, CAS 94350-06-8 / 222400-28-4 / 70084-87-6/ 100209-50-5, EC 305-225-0

Opinion to be cited as:

SCCS (Scientific Committee on Consumer Safety), Opinion on the safety of hydrolysed wheat proteins in cosmetic products, submission I, 18 June 2014, SCCS/1534/14, revision of 22 October 2014.