Explanation of Color Change when Mixing WhiteCumin™ 2x and Hydrolyzed Milk (Casein) Protein

You observed a change from clear to dark yellow when mixing WhiteCumin™ 2x and Hydrolyzed Milk (Casein) Protein in distilled water. This color change is likely due to an interaction between the two ingredients when dissolved in water.

• WhiteCumin™ 2x contains Tetrahydrocurcuminoids, derived from turmeric. While specially processed to be less colored than traditional turmeric extracts, it is a yellow liquid.
• Hydrolyzed Milk (Casein) Protein is a light yellow powder composed of various amino acids and peptides.

When these two ingredients are combined in water, the Tetrahydrocurcuminoids can interact with the amino acids and peptides present in the Hydrolyzed Milk Protein. This interaction can lead to a change in the chemical structure or formation of new compounds that exhibit a darker yellow color.

A color change upon mixing different cosmetic ingredients is not uncommon and often indicates a chemical reaction or interaction occurring in the solution. It doesn't necessarily mean the ingredients are incompatible or that the resulting mixture is unstable or ineffective, but it is a visual indicator of a chemical process.

Both ingredients are water-soluble and intended for use in the water phase of cosmetic formulations. Hydrolyzed Milk Protein, being a natural ingredient, requires the addition of a suitable preservative in the final product to prevent microbial growth.

In summary, the observed dark yellow color is most likely a result of the chemical interaction between the Tetrahydrocurcuminoids in WhiteCumin™ 2x and the components of Hydrolyzed Milk (Casein) Protein when mixed in distilled water.