Hydrolyzed Wheat Protein CAS 70084-87-6

Hydrogenated lecithin is light yellow or milky white powder. Due to the use of catalysis and hydrogenation processes, the unsaturated chains of unsaturated fatty acids in the molecular structure of soybean lecithin disappear, thereby greatly improving the chemical stability, dispersibility, and emulsification of lecithin. It has decolorization and deodorization effects, which is more conducive to storage and preservation, and improves its role in medicine, high-end cosmetics, and light industry. It is especially suitable for intravenous fat emulsifiers and nutrients. It is used as a blood lipid emulsifier to prevent arteriosclerosis, and has the advantages of being easy to digest, easy to absorb, and almost not remaining in the internal organs.

Monostearin is a versatile emulsifier and emollient derived from glycerol and stearic acid. It is instrumental in stabilizing emulsions and enhancing the texture and consistency of a wide range of products in the cosmetics, food, and pharmaceutical sectors.