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Home > Cosmetic Ingredient > Flavouring (Find 72 items)

Cosmetic Ingredient

Chemicals as Skincare Ingredients

Flavouring

Add delightful flavors to your cosmetic products with premium-quality flavouring agents. Check all the chemical products you need for flavouring with CAS NO., property information, SDS. Shop flavouring raw chemical materials from certified suppliers with detailed product information.

Cyclohexylethyl acetate

(21722-83-8)
Colorless transparent liquid Cyclohexaneethyl acetate has a powerful, sweet-fruity odor of considerable tenacity.

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Carvyl acetate

(97-42-7)
clear colorless to slightly yellow liquid Carvyl acetate has a characteristic odor reminiscent of spearmint.

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Sour orange oil

(68916-04-1)
Bitter orange peel oil can be obtained by the following methods: (1) expression of fresh fruit rinds (peel) using suitable machinery that ruptures the oil-bearing cells, followed by separation and purification by centrifugation or (2) steam distillation of peels. The quality of the product obtained by expression is quite different and considered of much higher quality than oil obtained by steam distillation. The oil has a fragrant, bitter flavor. Neroli bigarade is a product obtained by process

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1-Decen-3-ol

(51100-54-0)
Mushroom note with waxy and citrus undertones.

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Orange, sour, ext.

(72968-50-4)
spices. Mainly used for refreshing beverages, alcoholic beverages, candies and enhancing the flavor of sweet orange.

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Coriander, ext.

(84775-50-8)
An annual, herbaceous plant originally from the Middle East, it grows from 25 to 60 cm (9 to 24 in.) in height. It has thin, spindle-shaped roots, erect stalk, alternate leaves and small, pinkish-white flowers. It flowers from June to July and yields round fruits consisting of two pericarps. The part used is the ripe fruits (seeds). When ripe, the fruits exhibit a warm, pleasant odor.

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Flavouring agents refer to substances responsible for imparting taste and/or fragrance in cosmetics. According to their source, flavouring agents can be categorized into natural extracts, such as essential oils derived from plants like lavender or citrus fruits; synthetic compounds, like artificial fruit flavors or musk aromas; and semi-synthetic derivatives, such as vanillin synthesized from natural sources. "Flavouring agent" on ECHEMl mainly supplies raw materials for fragrance in cosmetics.

More Information

Fragrance is an essential characteristic of every cosmetic product, with pleasant and alluring scents being particularly effective at capturing the attention of women. However, many cosmetic ingredients lack fragrance or even have unpleasant odors. Only by adding fragrance can the natural scent of ingredients be masked.

Fragrances used in cosmetics are formulated from various types of aromatic substances in specific proportions. Liquid fragrances include essential oils, resinoids, and synthetic compounds such as methyl benzoate and ethyl benzoate, which impart aromatic scents. The typical fragrance concentration in cosmetics is usually around a fraction of a percent, ensuring a pleasant scent without being overpowering.

Common fragrance types include:

•Floral: Flowery scents reminiscent of blossoms such as roses, jasmine, or lilies.

•Fruity: Sweet and tangy aromas resembling various fruits like berries, citrus, or tropical fruits.

•Woody: Earthy and warm scents resembling woods like sandalwood, cedarwood, or patchouli.

•Oriental: Spicy and exotic fragrances with notes of musk, vanilla, or amber.

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