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Potassium Stearate

Potassium Stearate

400.00 - 520.00 INR/Kilograms

Product Details:

  • Taste Characteristic
  • Poisonous NO
  • Appearance White powder
  • Molecular Weight 322.57 g/mol
  • Properties White, fine, free-flowing powder; easily soluble in water and produces a clear solution; acts as an emulsifier, dispersant, and thickener.
  • Purity 98% Min
  • Application Used in cosmetics, detergents, soaps, lubricants, textile, plastics, and rubber industry.
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Potassium Stearate Price And Quantity

  • 500 Kilograms
  • 400.00 - 520.00 INR/Kilograms

Potassium Stearate Product Specifications

  • 215 C (decomposes)
  • Crystalline
  • CH3(CH2)16COOK
  • 10-12 (1% solution)
  • 29157090
  • 209-786-1
  • Powder
  • 1.08 Gram per cubic centimeter(g/cm3)
  • Industrial Grade
  • C18H35KO2
  • Potassium Stearate
  • 593-29-3
  • As a surfactant, emulsifying agent, and in formulation of soaps and personal care products.
  • Potassium Stearate
  • 24 months
  • Slight fatty odor
  • Soluble in water
  • NO
  • Characteristic
  • Store in a cool, dry place in tightly closed container.
  • 322.57 g/mol
  • White powder
  • Used in cosmetics, detergents, soaps, lubricants, textile, plastics, and rubber industry.
  • White, fine, free-flowing powder; easily soluble in water and produces a clear solution; acts as an emulsifier, dispersant, and thickener.
  • 98% Min
  • 25 kg bags or as required
  • Not classified as hazardous
  • Stable under recommended storage conditions
  • Not regulated
  • 209-786-1
  • <2%
  • Below 30°C

Potassium Stearate Trade Information

  • Nava Sheva
  • 1000000 Kilograms Per Month
  • 7 Days
  • Yes
  • Varied Pack Size available
  • All India
  • All necessary documentation

Product Description

Potassium Stearate is widely used as emulsifier in food production. As emulsifier: in Gum confectionery to enhance emusification. Potassium Stearate in Beverage Not enough is known about application of Potassium Stearate in beverage. Potassium stearate emulsifier, in foods, encourages the suspension of one liquid in another, as in the mixture of oil and water in margarine, shortening, ice cream, and salad dressing. Emulsifiers are closely related to stabilizers, which are substances that maintain the emulsified state.

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