Cosmetic Raw Material Excellent Moisturizer Peg 100 Glyceryl Stearate Citrate

• Type: Skin Care
• Function: Anti-Aging, Whitening/Lightening, Acne Treatment, Firming, Nourishing, Anti-Wrinkle
• Main Ingredient: Other
• Group: Other
• Certification: MSDS, Coa
• Quality Guarantee Period: Two Years
• Model NO.: GLY
• Store Method: Place the Shade
• Cosmetics Approval No.: Chl
• Transport Package: 1kg/Bag, 25kg/Drum
• Specification: 99%
• Trademark: Greenway
• Origin: Jiangsu, China
• HS Code: 2942000000
• Production Capacity: 500 Kilograms/Month

Product Description

Cosmetic Raw Material Excellent Moisturizer PEG 100 Glyceryl Stearate Citrate

Product Description of Cosmetic Raw Material Excellent Moisturizer PEG 100 Glyceryl Stearate Citrate
 

{Product Name}:	Glyceryl Stearate
{Other Name}:	PEG 100
{Test Method.}:	HPLC
{Appearance}:	White Powder
{Specification}:	99%
{MOQ}:	1kg

 

The monoglyceride (MG) is called monoglyceride (or glycerol mono-fatty acid ester) and has two configurations, 1-MG and 2-MG. According to the name of the main constituent fatty acid, the monoglyceride can be classified into glyceryl monostearate, glycerin monoacetate, glycerol monooleate, etc., and the most widely used is glyceryl monostearate. Monoglycerides are generally oily, fatty or waxy in color, pale yellow or ivory, oily or odorless, which is related to the size and saturation of fat groups and has excellent organoleptic properties. Monoglycerides are insoluble in water and glycerin, but form stable hydration dispersions in water. In addition, monoglyceride is a polyol type nonionic surfactant which has a good surface activity and can be emulsified due to its structure having a oleophilic long-chain alkyl group and two hydrophilic hydroxyl groups. Foaming, dispersing, defoaming, anti-starch aging, etc., is the most widely used emulsifier in food and cosmetics.

Function of Cosmetic Raw Material Excellent Moisturizer PEG 100 Glyceryl Stearate Citrate

Emulsification, dispersion, defoaming, foaming, anti-starch aging and control of fat agglutination, it is applied as the additive of sweet, ice cream, cakes and bread.
1. It is applied in chocolate, sweet and ice cream to prevent granulated sugar crystallization and separation of oil and water and enhance the smoothness and luster.
2. It is applied in margarine to stabilize the emulsion.
3. It is applied in cream toffee and toffee to enhance the emulsification.
4. It is applied in bread to improve bread structure, enhance its softness and volume and extend quality guarantee period.

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