1-9 A-D E-G H-M N-P Q-S T-Z


CAS Number 100684-29-5
HYDROGENATED VEGETABLE GLYCERIDES; Vegetable glycerides; VEGETABLE OIL; hydrogenated; Glycerides; vegetable-oil mono-; hydrogenated; Glycerides; C8-21 and C8-21-unsatd; mono- and di-; citrates; glycerides; vegetable-oil; hydrogenated vegetable oil glycerides hydrogenated; Hidrojenize Bitsikel Gliserin; Hidrojenize Bitkisel Yağlar; hidrojenli gliserin; hidrojenli glyserin; bitkisel gliserin; Gliserine; DOĞAL GLİSERİN; hidrojenli gliserit; bitkisel hidrojenlenmiş gliserit; bitkisel teknik gliserin; hidrojen gliserol; VEGAN GLYCERIN; VEGAN GLİSERİN; VEGAN GLİSERİT; HİDROJENLİ VEGAN GLİSERİN


Skin conditioning
Viscosity controlling
EINECS/ELINCS No: 309-701-9
COSING REF No: 34411
Chem/IUPAC Name: Glycerides, vegetable-oil, hydrogenated
Name Technology Supplier Docs & SupportAXIMOL PSE-HHG
Conditioning Agents Emollients Moisturizing Agents Soothing Agent Axiom Ingredients 
Cutina® HVG
Waxes Consistency Factors BASF 
PhytolTM HVO
Conditioning AgentsMoisturizing Agents Custom Ingredients A hydrogenated blend of vegetable glycerides that functions chiefly as an emollient and texture enhancer in cosmetics. In this case, the vegetable glyceride component is mixed with citric acid, at which point it can also help to stabilize cosmetic formulas.Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: emollients,emulsifying agents,skin conditioning,surfactants,viscosity controlling agents
Suppliers:None found
Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS): None found.
GHS Label elements, including precautionary statements
Hazard statement(s): None found.
Precautionary statement(s) None found.
Oral/Parenteral Toxicity: Not determined. Production and uses
Dermal Toxicity: Not determined
Inhalation Toxicity: Not determined
Safety in Use Information:
Category: emulsifiers, viscosity controlling
Recommendation for hydrogenated vegetable glycerides usage levels up to: not for fragrance use. 
Recommendation for hydrogenated vegetable glycerides flavor usage levels up to: not for flavor use.
Safety References:
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Pubchem (sid): 135288938
Other Information:
HMDB (The Human Metabolome Database): Search
Potential Blenders and core componentsnote None Found
Potential Uses: emollients, emulsifying agents
Occurrence (nature, food, other):note,not found in nature
Synonyms: glycerides, vegetable-oil, hydrogenated vegetable oil glycerides hydrogenated. 
Cutina HVG
Hydrogenated Vegetable Glycerides
Product Categories: Structuring Agent
Product Applications: Anti-Aging, Baby Care, Body Care, Face Care, Hand & Nail Care, Lip Care, Skin Care, Skin Cleansing
Green Criteria: From renewable resources
Green Certifications: COSMOS , Ecocert , Natural Products Association , Nature , NSFDescription
Cutina HVG is a highly efficient consistency wax that is compatible with most commonly used raw materials. Its excellent crystallization behavior has a positive impact on the stability and viscosity of the final emulsion.
Highly efficient consistency wax
Positive impact on stability and viscosity of O/W emulsions
Compatible with nonionic, cationic and anionic ingredients
Contributes to improved skin feel in formulations
Can reduce whitening effect in some formulations
Suitable for a wide range of personal care formulations. HYDROGENATED VEGETABLE GLYCERIDES CITRATE
Ingrédient "bien" 
N° CAS : 97593-31-2
N° EINECS/ELINCS : 307-334-9
Classification : Huile hydrogénée
Ses fonctions (INCI)
Emollient : Adoucit et assouplit la peau
Agent émulsifiant : Favorise la formation de mélanges intimes entre des liquides non miscibles en modifiant la tension interfaciale (eau et huile)
Agent d'entretien de la peau : Maintient la peau en bon état
Agent stabilisant : Améliore les ingrédients ou la stabilité de la formulation et la durée de conservationPRODUCT DESCRIPTION
PRODUCT Hydrogenated vegetable glycerides citrate
CAS # 97593-31-2
SYNONYM Hydrogenated vegetable glycerides citrate;Glycerides, C8-21 and C8-21-unsaturated mono- and di-, citrates
EINECS 307-334-9
NOTES: Hydrogenated vegetable glycerides citrate is a Citric acid ester of hydrogenated vegetable glycerides Hydrogenated vegetable glycerides citrate uses and applications include: Emulsifier, emollient, and stabilizer in cosmetics; skin conditioner
CLASS:Specialty Chemicals 
FUNCTIONS: Emulsifier, Acid, Stabilizer 
INDUSTRY Cosmetic Cutina® HVG
Company: BASF
INCI Name: Hydrogenated Vegetable Glycerides
DOCUMENTS Cutina® HVG Datasheet
NaTrue Guidelines and Formulations
Our COSMOS Approved Products
"Phyto-care" Complex Conditioner (Formulation #HB-DE-15-179-7)
Butterfly Kiss Face Serum (Formulation SC-DE-13-191-10)
Cleansing Clay Masque (Formulation #SC-RU-17-CM-03)
Cocooning Body Lotion Formulated according to NATRUE Standard for Natural Cosmetics (Formulation #SC-IT-18-001-3-1-3)
Delicious Touch - Face Care Cream Smoothing and Softening (Formulation #SC-DE-14-068-2)
Emulsion for Oily Skin Beautify Your Skin (Formulation #SC-ES-17-1732-19)
View All
BASF makes their documentation available in the regions indicated below:
Cutina® HVG is a consistency wax for the viscosity adjustment in O/W emulsions.
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Glycerides, C14-18 mono- and di- (67701-33-1) Sign in to view
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Glycerides, C14-18 mono- and di- (67701-33-1)
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COMPANY BASF offers one of the most comprehensive ingredients portfolios in the personal care industry. We provide the resources of a global industry leader along with the consumer insights and innovative drive our customers expect. Our high-quality product range includes surfactants, emulsifiers, polymers, emollients, cosmetic active ingredients, UV filters, thickeners, protein products and lipid layer enhancers. With production and development sites as well as sales and marketing offices all over the world, we offer our customers the winning combination of global reach, technological excellence and formulation expertise. Our focus on consumer trends, specific industry requirements and ability to innovate and bring new products rapidly to the market contribute strongly to the success of our customers - and make BASF a valued partner for the personal care industry.Akoline GCTM
Company:AAK AB
INCI Name: Hydrogenated Vegetable Glycerides Citrate
Approvals and Certifications
Verification of the Raw Materials Conformity to the ECOCERT Natural And Organic Cosmetic Standard
Light Day Cream (Formulation #AAK-13-207tili)
Moisturising Scalp Serum (Formulation #AAK-14-225tili)
AAK AB makes their documentation available in the regions indicated below:
Akoline GCTM is a mixture of citric acid ester of monoglyceride and monoglycerides (mainly glycerol stearate) made from edible fully hydrogenated vegetable fat. The main fatty acids are C16 and C18. The delivery form is ivory flakes with a faint characteristic odor. Akoline GCTM is an ionic emulsifier, primarily for o/w emulsions. This product has a saponification value of 225-255mg KOH/g and an acid value of 15-35mg KOH/g.
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Glycerides, C8-21 and C8-21-unsaturated, mono- and di-, citrates (97593-31-2) Sign in to view
Retailer Compliance Lists Reviewed​
Glycerides, C8-21 and C8-21-unsaturated, mono- and di-, citrates (97593-31-2)
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AAK Personal Care is a leading supplier of natural based functional ingredients for use in skin care, hair care, colour cosmetics and other personal care applications. AAK is a Swedish company with over a century's experience in processing high-performing lipids derived from natural, renewable raw materials. AAK Personal Care Functional Ingredients include naturally-derived bioactive lipids, bioactive emollients, performance emollients, high stability base emollients, surfactants, structuring agents, and emulsifiers.Hydrogenated Vegetable Oils and Trans Fatty Acids: Profile and Application to Diabetes
Parvin Mirmiran, ... Somayeh Hosseinpour-Niazi, in Bioactive Food as Dietary Interventions for Diabetes (Second Edition), 2019
Hydrogenated vegetable oils (HVOs) have been used due to some benefits like longer shelf-life; however, their adverse effects on health have recently been considered. The HVOs are main sources of trans fatty acids (TFAs), which are of interest due to their effects on type 2 diabetes mellitus (T2DM). The TFAs damaged β cells and exacerbated the insulin resistance in cell and animal studies. However, epidemiological studies showed inconsistent results due to the differences in total TFA intakes among various populations and other lifestyle-confounding factors. In intervention studies, as TFA intake reached 10% of total energy, glucose metabolism was significantly affected. However, specific types of TFAs including hydrogenated soybean oil increased the T2DM risk by less than 10%. Although labeling and regulations have made a progress in decreasing the TFA intake, foods high in TFAs still remained on the shelves. This review discusses the effects of HVOs and TFA intake on T2DM risk.
Hydrogenated Vegetable Glycerides Citrate
WHAT-IT-DOES: emollient, emulsifying
Products with Hydrogenated Vegetable Glycerides Citrate
The Body Shop Aloe Soothing Night Cream Atlantia Hydraplus Spf 15 Perfect Protection Cream Dr. Medica Dermatological Anti-Acne Face Cream Paula's Choice Ultra-Rich Soothing Body Butter Paula's Choice Clinical Ultra-Rich Moisturizer Sisbela Crema Solar Anti Edad Facial 50+Hydrogenated Vegetable Glycerides
WHAT-IT-DOES: emollient, emulsifying, surfactant/cleansing, viscosity controlling
Products with Hydrogenated Vegetable Glycerides
ARGENTUM La Potion Infinie Anti-Age Cream Nip + Fab Make Up Eyebrow Pencil Brandless Night Cream Polaar Northern Light Smoothing Cream Eclat Boréal Crème Lissante L'Erbolario Exfoliant For The Face Dr. Barbara Stürm Brightening Face Cream Regular Dr. Barbara Stürm Facial Scrub Balea Belebende Augen Pflege Eye Creme Doctor Babor Cleanse & Peel Mask Dr. Barbara Stürm Clarifying Face Cream Dr. Barbara Stürm Face Cream Light sCOSMETICS Lifting Face Cream With Spf 30. Hydrogenated vegetable oil is made from edible oils extracted from plants, such as olives, sunflowers, and soybeans.
Because these oils are typically liquid at room temperature, many companies use hydrogenation to get a more solid and spreadable consistency. During this process, hydrogen molecules are added to alter the texture, stability, and shelf life of the final product (1Trusted Source).
Hydrogenated vegetable oils are also used in many baked goods to improve taste and texture (2).
Additionally, these oils are more stable and resistant to oxidation, which is the breakdown of fats when exposed to heat. Thus, they're easy to use in baked or fried foods, as they're less likely to become rancid than other fats (3Trusted Source).
Yet, hydrogenation also creates trans fats, a type of unsaturated fat that can harm your health (4Trusted Source).
Although many countries have tightened regulations around hydrogenated vegetable oil, it can still be found in a variety of food products.Trans Fatty Acids And Hydrogenated Vegetable Oils
Q. What is hydrogenated vegetable oil?
Oils (such as vegetable, olive, sunflower) are liquids at room temperature. In the food industry, hydrogen is added to oils (in a process called hydrogenation) to make them more solid, or 'spreadable'. Hydrogenated oils can be sold directly as 'spreads', but are also used in the food industry in the manufacture of many foodstuffs such as biscuits and cakes. The use of hydrogenated helps to prolong the shelf-life of the food and maintain flavour stability.
Q. What are fatty acids?
Fatty acids are the chemical compounds that make up fats. They are abundant in animal tissues, as they are the major component of cellular membranes and have vital functions in nearly every metabolic action within the body. Most commonly they are found in carbon chains of 16-18 carbons (C) with several double bonds making them polyunsaturated. They have an acid (carboxyl) group at one end of the chain.
Q. What are saturated-, unsaturated- and polyunsaturated fatty acids?
Saturated fatty acids are chains of carbon atoms joined by single bonds, with a maximum number of hydrogen atoms attached to each carbon atom in the chain. Saturated fats are typically solid at room temperature.
Saturated Fatty AcidSaturated fatty acid 
Unsaturated fatty acids are chains of carbon atoms joined by single bonds and varying numbers of double bonds which do not have their full quota of hydrogen atoms attached. An unsaturated acid can exist in two forms, the more common cis form shown below and the trans form.
Unsaturated Fatty AcidUnsaturated fatty acid ( cis )
Monounsaturated fatty acids have two carbon atoms attached by one double bond as a pair of hydrogen atoms is missing (See: Basic Chemical Structure of an Unsaturated Fatty Acid ). Monounsaturated fats and oils are liquid at room temperature but start to solidify at refrigerator temperatures.
Polyunsaturated fatty acids have more than one double bond in the carbon chain and therefore more than one pair of hydrogen atoms. Polyunsaturated oils and fats are typically liquid at room temperature and in the refrigerator.
Q. What are trans fatty acids?
Trans fatty acids are unsaturated fatty acids that have at least one double bond in the trans configuration. While most unsaturated fatty acids in foods have the cis configuration, trans fatty acids may also be present. Trans fatty acids in foods originate from three main sources:
Bacterial transformation of unsaturated fatty acids in the rumen of ruminant animals. They can subsequently be present in the meat and milk of the animal
Hydrogenation and deodorization of unsaturated vegetable oils (or occasionally fish oils) high in polyunsaturated fatty acids
During the heating and frying of oils at high temperatures
Unsaturated Trans Fatty AcidUnsaturated fatty acid ( trans ) 
Q. How much trans fatty acid is in food?
Dairy and beef fat typically contains around 3-6% TFAs (% of total fat) and levels in mutton and lamb can be somewhat higher. TFA levels in vegetable oils and liquid margarines are around 1%. Soft yellow fat spreads typically have between 1% and 17% TFAs, whilst harder stick margarines have higher levels. The TFA content of bakery products (rusks, crackers, pies, biscuits, wafers etc.) vary from below 1% up to 30% of total fatty acids. Some breakfast cereal with added fat, French fries, soup powders and some sweet and snack products have been shown to contain high TFA levels (20-40% of total fatty acids). However, surveys have shown that levels of TFAs appear to be decreasing in these products as manufacturers reformulate to remove hydrogenated oils if present.
Q. Are trans fatty acids dangerous to eat?
Since the process of hydrogenation adds hydrogen atoms to oil, it will reduce the number of unsaturated fatty acids and increase the number of saturated fatty acids in the oil. Consumption of a high level of saturated fatty acids is associated with increasing the level of cholesterol in the blood and this may lead to coronary heart disease. Therefore, as part of a healthy diet, consumers are advised to try to lower their intake of saturated fatty acids.
Sometimes partial hydrogenation is carried out on oil as this will result in a lower level of saturated fatty acids formed in the product. However, partial hydrogenation does lead to the formation of TFAs, rather than cis fatty acids. TFAs, like saturated fats are also associated with increasing cholesterol in the blood. Although saturated fats also produce the 'good' cholesterol (HDL), trans fats increase levels of the 'harmful' cholesterol (LDL) and decrease the good cholesterol. TFAs also lead to increased levels of triglycerides in the blood. In these respects trans fat could be considered as more likely to promote heart disease than and equivalent level of saturated fat. However, to put this in context the intake of saturated fats in the European diet is approximately 10 times that of trans fats and therefore saturated fat in the diet is still considered to present the biggest risk with respect to heart disease.
The European Scientific Panel on Dietetic Products, Nutrition and Allergies (NDA) has reviewed the evidence of other harmful health effects attributed to trans fatty acids. They concluded that the scientific evidence with regards to a possible relationship of TFA intake and cancer, type 2 diabetes or allergies was weak or inconsistent.
Q. How much trans fat can I eat?
In the EU mean daily intakes of TFAs for 14 different countries ( Ireland not included) range from 0.5-2.1% and 0.8%-1.9% of total energy intake amongst men and women respectively. The major contributors to TFA in the diets of people in these 14 countries were edible fats and ruminant fat with bakery products and French fries being additional contributing foods in some countries. This intake level appears to be decreasing. However, as yet, there is no official guidance on the consumption of TFAs in the diet, other than we should not increase consumption of TFAs above the current level. The World Health Organisation recommended that "Food manufacturers should reduce the levels of trans isomers of fatty acids arising from hydrogenation".
Q. Are trans fatty acids labelled on food products?
In order to try and reduce our consumption, it is helpful to know where to look for relevant information on a food product.



At present, it is not mandatory for the presence of TFAs in a foodstuff to be mentioned on the label. However, the law does state that all pre-packaged foods must have their ingredients listed on the packaging. If 'partially hydrogenated' oil, or 'hydrogenated' oil is listed in the ingredients, this may suggest the presence of TFAs. Also, ingredients are listed in decreasing amount, therefore TFA levels are likely to be higher in a product where hydrogenated oil is listed as the first ingredient than a product where it is listed as the last ingredient.
Kimyasal ismi 1,2,3-propanetriol
Kimyasal formül C3H8O3
Moleküler kütle 92.09 g/mol
CAS numarası [56-81-5]
Uyum sistem numarası Crude: 1520.00.00
Yoğunluk 1.261 g/cm3
Akışkanlık Pa.s
Ergime noktası 18 °C
Kaynama noktası 290 °C
Besin Enerjisi 4.32 kcal/g
Basitleştirirmiş moleküler girdi tarifnamesi OCC(O)Cc
Gliserin, kimyasal adı Gliserol olan sıvının eczacılıkta kullanılan, tıbbi biçimine verilen adıdır. Hafifçe tatlı, zehirleyici olmayan bir sıvıdır. Su ve alkol ile karışır; asetonda çözünür. Tıbbi gliserin şeker hastalığında şeker olarak ayrıca dıştan deriye uygulanan merhemlerle ve kabızlıkta fitil olarak kullanılır.
Hidrojene bitkisel yağlar aynı şekilde doymuş diğer yağlardan iki önemli açıdan farklılık göstermektedir. Hidrojenasyon sırasında, hidrojen trigliserit ucundaki yağ asitleri ile temas haline gelmesi için daha kolay ve bunları merkezi yağ asidi ile temas haline gelmesi için daha kolaydır. Bu çıkan yağ daha kırılgan bir tropik yağ daha yapar; soya margarinler daha az "yayılabilir" dir. Diğer bir fark trans yağ asitleri (genellikle olarak adlandırılan yani trans yağ hidrojenasyon reaktöründe oluşturulan) ve kısmen hidrojene yağ, ağırlıkça olarak yüzde 40 için yeterli olabilir. Hidrojene yağlar, trans-yağ asitleri bunların daha yüksek miktarda, özellikle kısmen hidrojene yağların giderek sağlıksız olduğu düşünülmektedir.


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