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AllanChem | Zinc Stearate
- CAS Number
- 557-05-1
- INCI Name
- Zinc Stearate
- Chemical Name
- Zinc Stearate
- Chemical Family
- StearatesZinc Salts
AllanChem Zinc Stearate is an organic salt that is used as a lubricant, slip agent, and anti-caking agent. This powder is used in chemical and pharmaceutical manufacturing.
Properties
- Physical Form
- Powder
- Pharma and Nutraceuticals Functions
- Lubricant
Product families
Applications
Personal Care — Beauty & Care
- Skin Care
Industrial — Chemical & Industrial Manufacturing
- Chemical Manufacturing
Healthcare & Pharma — Pharmaceutical Manufacturing
- Laboratory & Research
- Pharmaceutical Processing
Product Families
Pharmaceuticals & Nutraceuticals — Excipients
- Base Fluids Glidants & Lubricants
Cosmetic Ingredients — Functionals
- Rheology Modifiers
- Sensory Modifiers
- Texturizers & Fillers
Base Chemicals & Intermediates — Technical Salts & Inorganics
- Organic Salts
Other characteristics
- Brand
- AllanChem
- Grade
- Pharma Grade
- Synonyms
Dibasic Zinc Stearate, Zinc Distearate, Zinc Salt Of Stearic Acid
- Functions
- Anti-Caking Agent, Lubricant, Slip Agent
- Markets
- Healthcare & Pharma
- Industrial
- Personal Care
- Technology
- Base Chemicals & Intermediates
- Cosmetic Ingredients
- Pharmaceuticals & Nutraceuticals
- Benefit Claims
- Viscosity Boosting
- Labeling Claims
- Clean at Sephora
- Credo Clean Standard
- Kosher
- Ulta Beauty's Conscious Beauty
- Applicable Processes
- Chemicals Production
- Chemical Inventories
- AICS (Australia)
- DSL (Canada)
- ECL (Korea)
- EINECS (EU)
- ELINCS (EU)
- ENCS (Japan)
- IECSC (China)
- KECI (Korea)
- Country Availability
- Mexico
- Certifications and Compliance
- European Pharmacopeia (Ph. Eur.)
- FCC Compliant
- ISO 9001
- Japan Pharmacopeia (JP)
- Kosher
- National Formulary (NF)
- United States Pharmacopeia (USP)
- Cosmetic Ingredients Functions
- Anti-Caking Agent
- Slip Agent
Technical data
Table 1 of 4
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Aerobic Microbial Count | max. 1000 | cfu/g |
| Mold and Yeast | max. 200 | cfu/g |
| Escherichia coli | Absent | /10g |
| Salmonella | Absent | /10g |
Table 2 of 4
1 row| Characteristic | Value | Unit |
|---|---|---|
| 200 Mesh | max. 0.5 | % |
Table 3 of 4
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Freezing Point (of fatty acids) | min. 54 | °C |
| Acid Value (of fatty acids) | 195 - 210 | mg KOH/g |
| Oxide | 12.5 - 14.0 | % |
| Acidity | max. 0.1 | ml |
| Alkalinity | max. 0.3 | ml |
| SO₄⁻² | max. 0.6 | % |
| Bulk Density | 260 - 360 | g/l |
Table 4 of 4
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Zinc Content | 10.0 - 11.2 | % |
| Chloride Content | max. 250 | ppm |
| Arsenic Content | max. 1.5 | ppm |
| Cadmium Content | max. 5 | ppm |
| Lead Content | max. 10 | ppm |
