Hydrogenated vegetable oil glycerides

Hydrogenated vegetable oil glycerides (CAS 100684-29-5), also marketed as vegetable-oil glycerides hydrogenated, are derived from the controlled hydrogenation of plant-based oils. This process produces a stable, solid-to-semi-solid fat fraction. The resulting material functions as a multi-role functional ingredient across food manufacturing, cosmetic formulation, and industrial lubrication.

In food production, these glycerides act as structuring agents and emulsifiers in shortenings, margarine, and bakery fats. They improve texture and extend shelf stability in various applications. Cosmetic formulators use them to build viscosity and provide emollient body in creams, balms, and stick formats. A controlled melt profile is commercially important for these personal care products.

In personal care emulsions, they support oil-in-water and water-in-oil systems. They stabilize the interface and reduce phase separation over time to ensure a high-quality finished product. Industrial lubricant manufacturers incorporate them as base components or additives in food-grade and biodegradable formulations. This is essential where plant-derived content is a sourcing requirement.

These glycerides are supplied as flakes, pastilles, or solid blocks. Some suppliers offer material compliant with Ph.Eur. or USP monographs for pharmaceutical excipient use. Iodine value and melting point ranges vary by grade. Buyers typically specify these parameters when qualifying supply to ensure the material meets their specific manufacturing needs.