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  2. Alcohol powder - Wikipedia

    en.wikipedia.org/wiki/Alcohol_powder

    Alcohol powder or powdered alcohol or dry alcohol is a product generally made using micro-encapsulation. ... Powdered stearic acid. The method was tested on 96% ...

  3. Stearic acid - Wikipedia

    en.wikipedia.org/wiki/Stearic_Acid

    Stearic acid (/ ˈ s t ɪər ɪ k / STEER-ik, / s t i ˈ ær ɪ k / stee-ARR-ik) is a saturated fatty acid with an 18-carbon chain. [9] The IUPAC name is octadecanoic acid. [9] It is a soft waxy solid with the formula CH 3 (CH 2) 16 CO 2 H. [9] The triglyceride derived from three molecules of stearic acid is called stearin. [9]

  4. List of saturated fatty acids - Wikipedia

    en.wikipedia.org/wiki/List_of_saturated_fatty_acids

    Propionic acid: Propanoic acid CH 3 CH 2 COOH C3:0 Butyric acid: Butanoic acid CH 3 (CH 2) 2 COOH C4:0 Valeric acid: Pentanoic acid CH 3 (CH 2) 3 COOH C5:0 Caproic acid: Hexanoic acid CH 3 (CH 2) 4 COOH C6:0 Enanthic acid: Heptanoic acid CH 3 (CH 2) 5 COOH C7:0 Caprylic acid: Octanoic acid CH 3 (CH 2) 6 COOH C8:0 Pelargonic acid: Nonanoic acid ...

  5. Glycerol monostearate - Wikipedia

    en.wikipedia.org/wiki/Glycerol_monostearate

    It takes the form of a white, odorless, and sweet-tasting flaky powder that is hygroscopic. Chemically it is the glycerol ester of stearic acid. It is also used as hydration powder in exercise formulas.

  6. Anticaking agent - Wikipedia

    en.wikipedia.org/wiki/Anticaking_agent

    An anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectioneries, to prevent the formation of lumps and for easing packaging, transport, flowability, and consumption. [1] Caking mechanisms depend on the nature of the material.

  7. Stearin - Wikipedia

    en.wikipedia.org/wiki/Stearin

    Stearin / ˈ s t ɪər ɪ n /, or tristearin, or glyceryl tristearate is an odourless, white powder. It is a triglyceride derived from three units of stearic acid. Most triglycerides are derived from at least two and more commonly three different fatty acids. [7] Like other triglycerides, stearin can crystallise in three polymorphs.