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cosmetic formulation development

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By Targets:	Biochemical Assay Reagents (2)

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Cat. No.	Product Name	Target	Research Areas	Chemical Structure

HY-165190

Tristearyl citrate	Biochemical Assay Reagents	Others
Tristearyl citrate is a triester of stearyl alcohol and citric acid that can function as a skin-conditioning agent-occlusive in cosmetic formulations, is assessed as safe in present practices of use and concentration in cosmetics, and is allowed as an indirect food additive.Tristearyl citrate can be used for the research of cosmetic formulation development .

HY-W127434A

(12R)-1,12-Octadecanediol (12R)-Octadecane-1,12-diol	Biochemical Assay Reagents	Others
(12R)-1,12-Octadecanediol ((12R)-Octadecane-1,12-diol) is a compound characterized by a linear chain of 18 carbon atoms with two hydroxyl groups (C18H38O2). This colorless substance has unique properties owing to the presence of two hydroxyl groups in its molecular structure. Whether derived from natural sources or synthesized chemically, 12-Octadecanediol finds applications in various industries. It is often utilized in the formulation of cosmetics, personal care products, and pharmaceuticals due to its emollient properties, enhancing moisturization and conditioning effects in different formulations. The compound's distinctive structure may make it suitable for specific uses in research or industrial processes. In industrial contexts, 12-Octadecanediol serves as a valuable chemical intermediate for synthesizing other compounds. Its specialized structure and adaptability in formulations make it a significant component across diverse industries, contributing to the development of products for various purposes.

Cat. No.	Product Name

HY-L221

Cosmetic Ingredient Compound Library	622 compounds
Cosmetics are complex mixtures formulated through the rational blending and processing of various natural, synthetic, or extracted raw materials. The ingredients used in cosmetics are diverse in type and functionality. Based on their properties and applications, cosmetic ingredients can generally be classified into two main categories: base materials and auxiliary ingredients. The former constitutes the primary component of cosmetics, accounting for a significant proportion in formulations and serving as the key functional substances. Auxiliary ingredients, on the other hand, play roles in shaping the product, ensuring stability, or imparting color, fragrance, and other specific characteristics.Establishing a systematic ingredient database is of great significance for cosmetic research and development. By analyzing the physicochemical properties (such as oil-water partition coefficients and molecular weight distribution), biological activity mechanisms (such as antioxidant pathways and cellular signaling regulation), and compatibility of ingredients, the database can provide precise guidance for formulation design. This approach helps shorten the development cycle of cosmetic/skincare products and reduces trial-and-error costs. MCE offers 622 types of cosmetic ingredient compounds, including antioxidants, humectants, emulsifiers, film-forming agents, and more.

Cosmetic Ingredient Compound Library

622 compounds

Cosmetics are complex mixtures formulated through the rational blending and processing of various natural, synthetic, or extracted raw materials. The ingredients used in cosmetics are diverse in type and functionality. Based on their properties and applications, cosmetic ingredients can generally be classified into two main categories: base materials and auxiliary ingredients. The former constitutes the primary component of cosmetics, accounting for a significant proportion in formulations and serving as the key functional substances. Auxiliary ingredients, on the other hand, play roles in shaping the product, ensuring stability, or imparting color, fragrance, and other specific characteristics.Establishing a systematic ingredient database is of great significance for cosmetic research and development. By analyzing the physicochemical properties (such as oil-water partition coefficients and molecular weight distribution), biological activity mechanisms (such as antioxidant pathways and cellular signaling regulation), and compatibility of ingredients, the database can provide precise guidance for formulation design. This approach helps shorten the development cycle of cosmetic/skincare products and reduces trial-and-error costs.

MCE offers 622 types of cosmetic ingredient compounds, including antioxidants, humectants, emulsifiers, film-forming agents, and more.

HY-L242

Flavors and Fragrances Compound Library	500 compounds
Flavors and fragrances serve as indispensable enhancing elements in modern industries, playing multidimensional roles in the fields of food, cosmetics, and pharmaceutical development. In the food industry, flavors and fragrances are not only used to compensate for flavor loss during processing but also to create novel sensory experiences and enhance product appeal. Natural flavors such as vanilla and citrus oils impart rich, layered aromas to foods, while synthetic flavors can precisely replicate specific tastes, meeting the demands of standardized production and extending the flavor stability of food products. In the cosmetics sector, flavors and fragrances are key to emotional design. They enhance product recognition and elevate the pleasure of use through pleasant scents. In pharmaceutical development, the application of flavors and fragrances focuses on improving compliance. Especially in formulations such as oral liquids and chewable tablets, the addition of mint, fruit, and other flavoring components effectively masks the bitter or irritating taste of medications, increasing patient acceptance. Additionally, some natural flavors may themselves possess auxiliary therapeutic benefits. MCE contains 500 kinds of flavors and fragrances, which can be used in fields such as food, cosmetics and drug development.

Flavors and Fragrances Compound Library

500 compounds

Flavors and fragrances serve as indispensable enhancing elements in modern industries, playing multidimensional roles in the fields of food, cosmetics, and pharmaceutical development. In the food industry, flavors and fragrances are not only used to compensate for flavor loss during processing but also to create novel sensory experiences and enhance product appeal. Natural flavors such as vanilla and citrus oils impart rich, layered aromas to foods, while synthetic flavors can precisely replicate specific tastes, meeting the demands of standardized production and extending the flavor stability of food products. In the cosmetics sector, flavors and fragrances are key to emotional design. They enhance product recognition and elevate the pleasure of use through pleasant scents. In pharmaceutical development, the application of flavors and fragrances focuses on improving compliance. Especially in formulations such as oral liquids and chewable tablets, the addition of mint, fruit, and other flavoring components effectively masks the bitter or irritating taste of medications, increasing patient acceptance. Additionally, some natural flavors may themselves possess auxiliary therapeutic benefits.

MCE contains 500 kinds of flavors and fragrances, which can be used in fields such as food, cosmetics and drug development.

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BODIPY 493/503 purchased from MedChemExpress. Usage Cited in: Nat Commun. 2025 Feb 1;16(1):1241. [Abstract]

MedchemExpress Validation 01

Western blot analysis of extracts from THP-1(lane 2(20μg), Jurkat (lane 3(20μg) and NIH3T3(lane 4(20μg) using FOXO1A (HY-P80132) Rabbit mAb. Proteins were transferred to a PVDF membrane and blocked with 5% non-fat milk in TBST for 2 hour at room temperature. The primary antibody (1/1000) and Loading control antibody (Beta Actin, HY-P80438, 1/10000) was used in 5% non-fat milk in TBST at 4°C overnight. Goat Anti-Mouse/Rabbit IgG-HRP Secondary Antibody (1/10000) was used for 1 hour at room temperature. Western blot analysis of extracts from THP-1(lane 2(20μg), Jurkat (lane 3(20μg) and NIH3T3(lane 4(20μg) using FOXO1A (HY-P80132) Rabbit mAb. Proteins were transferred to a PVDF membrane and blocked with 5% non-fat milk in TBST for 2 hour at room temperature. The primary antibody (1/1000) and Loading control antibody (Beta Actin, HY-P80438, 1/10000) was used in 5% non-fat milk in TBST at 4°C overnight. Goat Anti-Mouse/Rabbit IgG-HRP Secondary Antibody (1/10000) was used for 1 hour at room temperature. Western blot analysis of extracts from THP-1(lane 2(20μg), Jurkat (lane 3(20μg) and NIH3T3(lane 4(20μg) using FOXO1A (HY-P80132) Rabbit mAb. Proteins were transferred to a PVDF membrane and blocked with 5% non-fat milk in TBST for 2 hour at room temperature. The primary antibody (1/1000) and Loading control antibody (Beta Actin, HY-P80438, 1/10000) was used in 5% non-fat milk in TBST at 4°C overnight. Goat Anti-Mouse/Rabbit IgG-HRP Secondary Antibody (1/10000) was used for 1 hour at room temperature.

BODIPY 493/503 purchased from MedChemExpress. Usage Cited in: Nat Commun. 2025 Feb 1;16(1):1241. [Abstract]

MedchemExpress Validation 01

MedchemExpress Validation 03

Western blot analysis of extracts from THP-1(lane 2(20μg), Jurkat (lane 3(20μg) and NIH3T3(lane 4(20μg) using FOXO1A (HY-P80132) Rabbit mAb. Proteins were transferred

MedchemExpress Validation 04

MedchemExpress Validation

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