Plasticizers
Acetyl tributyl citrate
ATBC is an acetylated citrate plasticizer. Assess the contact medium and intended end use.
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ENVO CHEMICAL GROUP / PRODUCTS
Chemical raw materials catalogue
Find basic chemicals and functional ingredients by product name, category or use.
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323 items · Showing 81–100
Heat Stabilizers
Calcium-zinc compound stabilizers
Calcium-zinc stabilizers are formulated systems tailored to particular PVC processing windows.
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Coupling and Interface Agents
3-Aminopropyltriethoxysilane
APTES (KH-550) is an aminosilane coupling agent. Moisture uptake and surface reactions affect interfacial performance.
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Anionic Surfactants
Sodium Dodecyl Benzene Sulfonate
SDBS is an anionic surfactant. Compare active matter, inorganic salts and the form supplied.
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Anionic Surfactants
Sodium Lauryl Sulfate (SLS)
SLS is available as a powder, needles and other forms. Dispersion rate and dusting affect feeding arrangements.
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Nonionic Surfactants
Cocamide DEA (CDEA)
Cocamide DEA is a nonionic formulation component. Verify the fatty acid source and free amine specification.
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Anionic Surfactants
Sodium laureth sulfate
SLES (AES) is an ethoxylated anionic surfactant. Active concentration and ethoxylate distribution can affect rheology.
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Nonionic Surfactants
Alkyl polyglucosides
Alkyl polyglucosides are mixtures with different alkyl chain lengths and degrees of polymerization.
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Amphoteric surfactants
Cocamidopropyl betaine
CAPB is an amphoteric surfactant. Evaluate compatibility and thickening alongside the anionic components of the formulation.
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Anionic Surfactants
Sodium alpha-olefin sulfonate
For AOS surfactants, chain length and supplied concentration influence dissolution and foam behavior.
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Thickening and Stabilization
Sodium Carboxymethylcellulose (CMC)
Sodium CMC is a cellulose ether thickener and stabilizer. Check the degree of substitution together with the viscosity grade.
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Thickening and Stabilization
Xanthan Gum
For thickening and suspension in beverages and sauces, compare viscosity and particle size under the specified test conditions.
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Thickening and Stabilization
Agar
Agar can form a gel on cooling after dissolution in hot water. Compare gel strength using an agreed method.
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Thickening and Stabilization
Gelatin
Gelatin is supplied by source, gel strength and viscosity. Source documentation is part of supplier qualification.
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Thickening and Stabilization
Guar Gum
Guar gum increases aqueous viscosity. Hydration speed and particle fineness can affect production time.
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Thickening and Stabilization
Konjac Flour
The functionality of konjac flour depends in part on glucomannan content and particle size.
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Thickening and Stabilization
Pectin
Select high-methoxyl, low-methoxyl or amidated low-methoxyl pectin. Sugar, acid and calcium conditions affect gelling.
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Thickening and Stabilization
Carrageenan
Kappa, iota and lambda carrageenan differ in their gelling and thickening behavior. Confirm the composition of blended products.
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Grade and End-Use Review
Titanium Dioxide for Food Applications: Market Review
Check the destination market, intended use and relevant documentation before selecting a grade.
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Sweeteners and Saccharides
Acesulfame and Its Potassium Salt
Commercial acesulfame usually refers to acesulfame potassium. Verify the salt form before comparing sweetener systems.
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