Category: Chemical ingredients

Derived from natural lecithin sources, hydrogenated lecithin is a modified phospholipid blend that has undergone a process to increase its stability and functionality. The primary ingredients are the specific phospholipids from the original source, such as soybeans or sunflower seeds, whose chemical structure is altered through hydrogenation.

While the core chemical compound quinoline is not inherently animal or plant-derived, its vegan status depends entirely on its source of origin, which can be either natural (plant, animal, or fossil fuel) or purely synthetic. This nuance requires a deeper look into the specific compound and its production method to determine if it aligns with vegan principles.

With a versatile HLB range from 3 to 14, poly glycerol ester is used for a wide array of applications as a highly effective non-ionic surfactant and stabilizer in food, cosmetics, and pharmaceuticals. This functionality makes it a cornerstone ingredient for blending oil and water, ensuring product consistency and quality across multiple industries.

Propylene glycol esters of fatty acids (PGEs) are versatile food emulsifiers, also known as E477, that play a crucial role in creating smooth textures and preventing ingredient separation in a wide array of products. These compounds are formed from the reaction of propylene glycol with fatty acids derived from edible oils and fats, offering unique functional properties in both the food and cosmetic industries.