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The use of vegetable fats as in food quality emoillient or bodying agent for cosmetic or pharmaceutical preparations
The use of vegetable fats as in food quality emoillient or bodying agent for cosmetic or pharmaceutical preparations
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机译：植物油脂在化妆品或药物制剂中作为食品质量上乘剂或增稠剂的用途
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摘要
the present invention relates to the use of a pflanzenfetts $(a) and a moisture content of not more than 0.15 wt.%, $a (b) a free fatty acid content of not more than 0.15%.-% $a (c) a peroxidzahl after wheeler of more than 1.5 meq o2 / kg, $a (d) a steigschmelzpunkt exceeding $45u00b0c and (e) a jodzahl of not more than 100, in which $a (f) at least three different glycerol bound fatty acids selected from $a caprylsu00e4ure, caprinsu00e4ure, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid and linoleic acid.$a in a proportion of at least 5% and, if necessary, further to glycerol bound fatty acids in a proportion of a maximum of 5% relative to the total mass of glycerol bound fatty acids occur, $a and mixtures of vegetable fats as emoillient or konsist enzgeber in cosmetic or pharmaceutical preparations.
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