Isopropyl myristate (IPM), as a pharmaceutical-grade high-purity lipid-soluble excipient, has become a key carrier for improving drug transdermal efficiency due to its unique molecular structure and physicochemical properties.

Monoglyceride, a food-grade emulsifier, is a key additive to address this challenge. By specifically interacting with starch molecules, it effectively delays the staling process and significantly extends the shelf life of baked goods.

Among numerous plant oils and synthetic esters, cosmetic-grade caprylic/capric triglyceride (GTCC), due to its unique chemical structure and physical properties, has become one of the "gold standard" carriers for sensitive skin formulations.

Among numerous oil-based ingredients, isopropyl myristate, due to its unique physical and chemical properties and excellent skin feel, has become a core emollient ingredient in many high-end skincare products.

By mimicking the lubricity of fat, stabilizing microstructure, and slowing texture degradation, food-grade monoglyceride cleverly achieves "more with less" in sugar-free/low-fat foods, satisfying health demands while preserving a delicious experience.

During bread and pastry making, the physical properties of the dough directly determine the final texture and quality of the product.