Oxystearin

Oxystearin (CAS 8028-45-3), also known as oxidized glycerides, is a partially oxidized glyceride derived from edible vegetable oils. It functions as a crystallization inhibitor, plasticizer, and rheology modifier across food manufacturing, cosmetics, and polymer processing.

In edible oil production, this additive prevents the crystallization and clouding of salad and cooking oils. This process extends shelf stability and maintains product clarity at low temperatures during storage and transport.

Personal care formulators incorporate it into creams, lotions, and lip products where it contributes to texture control. It improves spreadability without disrupting emulsion stability in various cosmetic formulations.

In plastics processing, it acts as a plasticizer and lubricant in PVC and related polymer systems. This application reduces brittleness and improves processability during high-temperature manufacturing cycles.

Food-grade material also functions as a release agent and anti-sticking additive in confectionery and bakery applications. It ensures clean separation from molds and processing equipment in industrial food production.

The product is supplied as a pale yellow to amber viscous liquid or semi-solid, depending on grade and processing conditions. Food-grade material is available meeting specifications aligned with FCC standards.

The material complies with relevant food additive regulations, including established purity criteria for oxidized glycerides. Technical-grade material is also available for industrial polymer and lubricant applications.