Fragrance Agents

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CDC10-0199 (±)-1,3-Butanediol 107-88-0 Inquiry
CDC10-0200 1-Pentadecanol 629-76-5 Inquiry
CDC10-0205 2-Amino-2-methyl-1,3-propanediol 115-69-5 Inquiry
CDC10-0211 2-N-HEPTYLCYCLOPENTANONE 137-03-1 Inquiry
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CDC10-0213 2-Octyl-1-dodecanol 5333-42-6 Inquiry
CDC10-0214 3-Octanol 589-98-0 Inquiry
CDC10-0201 Acetonylacetone 110-13-4 Inquiry
CDC10-0219 Acetophenone 98-86-2 Inquiry
CDC10-0221 Agar 9002-18-0 Inquiry

Product Introduction

Fragrance Agents

Although the amount of fragrance used in cosmetics is small, it is an essential ingredient in cosmetics. Cosmetic products such as shampoos, body washes, shaving creams and body lotions contain fragrance ingredients designed to enhance the user experience and even improve overall health. For example, scented soaps can encourage hand washing and better hygiene. Even products labeled as unscented may contain some fragrance ingredients to mask the undesirable odors of other ingredients.

Classification of Fragrances

  • Water-soluble fragrances

Water-soluble flavors are natural flavors, synthetic flavors blended into the fragrance base with ethanol or ethanol dissolved in water, sometimes also add glycerin, propylene glycol and other solvents. Water-soluble flavors are mainly used in soft drinks, iced food and wine.

  • Oil-soluble fragrances

Oil-soluble flavors are natural flavors and synthetic flavors dissolved in oil solvents or directly with natural flavors and synthetic flavors blended from.

  • Emulsified fragrances

In emulsified flavors, a small amount of fragrance in the role of surfactants and stabilizers with a large number of major components, forming emulsion-type flavors. Through emulsification can inhibit the volatilization of fragrance, a large amount of water without ethanol or other solvents, can reduce costs, so the application of emulsified flavors is developing rapidly.

  • Powdered fragrances

Powder flavor can be divided into solid spices ground and mixed into the powder flavor, powdered stretcher to absorb the fragrance base made of powder flavor and by the excipient package and the formation of microencapsulated powder flavor three types.

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