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chemical-categories

Calendula Oil

Calendula Oil is obtained from the flowers of Calendula officinalis commonly known as pot marigold . It is used as a fragrance and flavor ingredient, Aromatherapy oils, spa's oils, as a herbal Ingredient in cosmetic and medicinal Products.

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Camphene

Camphene is bicyclic monoterpene. It volatilizes readily at room temperature and has a pungent smell. It is a minor constituent of many essential oils such as turpentine, cypress oil, camphor oil, citronella oil, neroli, ginger oil, and valerian. It is produced industrially by catalytic isomerization of the more common alpha-pinene. It is used in the preparation of fragrances and as a food additive for flavoring. Its mid-19th century use as a fuel for lamps was limited by its explosiveness.

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Candelilla Wax

Candelilla wax is a wax derived from the leaves of the small Candelilla shrub native to northern Mexico and the southwestern United States, Euphorbia cerifera and Euphorbia antisyphilitica, from the family Euphorbiaceae. It is yellowish-brown, hard, brittle and opaque to translucent. As a food additive, candelilla wax has the E number E 902 and is used as a glazing agent. It also finds use in cosmetic industry, as a component of lip balms and lotion bars. One of its major uses was a binder for chewing gums. Candelilla wax can be used as a substitute for carnauba wax and beeswax. It is also used for making varnish.

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Canola Oil

Canola oil is a key ingredient in many foods. The oil has many non-food uses, and often replaces non-renewable resources in products including industrial lubricants, biofuels, candles, lipsticks, and newspaper inks.

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Capric Acid

Capric acid is a saturated fatty acid. The term capric acid arises from the Latin "capric" which pertains to goats due to their olfactory similarities. Capric acid occurs naturally in coconut oil and palm kernel oil, as well as in the milk of various mammals and to a lesser extent in other animal fats. It is used in organic synthesis and industrially in the manufacture of perfumes, lubricants, greases, rubber, dyes, plastics, food additives and pharmaceuticals.

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Capsaicin

Capsaicin is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to give them added spice. It is currently used in topical ointments, as well as a high-dose dermal patch, to relieve the pain of peripheral neuropathy such as post-herpetic neuralgia caused by shingles. It may help to treat ear infections such as otitis.

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Caramel, Color, NF

Caramel is a colorant derived from heating edible sugar. In cosmetics and personal care products, Caramel is used in the formulation of a wide variety of product types. Caramel imparts a brown color to cosmetics and personal care products. Caramel is obtained by the controlled heat treatment of food-grade carbohydrates (sugars). As the sugar melts, it breaks down to give a characteristic caramel color and flavor. Caramel is commonly used as a food coloring and to flavor various candies, confections and desserts.

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Caraway Oil

Caraway Oil is used in manufacturing liqueurs and perfuming soaps; flavor for cookies, candies. Pharmaceutic aid.

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Carbonic Acid

Carbonic acid is an inorganic compound. It is also a name sometimes given to solutions of carbon dioxide in water, because such solutions contain small amounts of carbonic acid. Carbonic acid salts forms two kinds of salts, the carbonates and the bicarbonates. It is a weak acid. It is used in the making of soft drinks, inexpensive and artificially carbonated sparkling wines, and other bubbly drinks.

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