Dihydroxyacetone CAS NO: 96-26-4

Dihydroxyacetone is a natural ketose that is biodegradable, edible, and non-toxic to humans and the environment. It is a multifunctional additive that can be used in the cosmetic, pharmaceutical and food industries. It is a common cosmetic ingredient that has the functions of skin moisturizing, tanning and hair coloring.

CAS Number: 96-26-4
INCI Name: Dihydroxyacetone
EC Number: 202-494-5

Applications: Cosmetics (tanning, hair coloring), pharmaceutical and food industries
Self-tanning: 1-10%
Most drugstore products: 3-5%
Storage conditions: Store in a cool, ventilated place at 2-8 °C
Shelf life: 1 year
Packing: 1kg, 25kg

For the cosmetics industry:

Dihydroxyacetone is a common cosmetic ingredient that has skin moisturizing, tanning, and hair coloring functions. DHA is the only FDA-approved sunscreen tanning ingredient and can be found in all sunscreen tanning products. Sunscreen and self-tanning products contain DHA in concentrations ranging from 1 to 20 percent. Most drugstore products contain between 3 and 5 percent and specialty products between 5 and 20 percent.

Improve the lean meat percentage of pigs:

Dihydroxyacetone is an intermediate product of sugar metabolism and plays an important role in the process of sugar metabolism, which has the effect of reducing pig body fat and improving lean meat rate.

For functional foods:

Dihydroxyacetone supplementation can increase the body's metabolic rate and fatty acid oxidation, which can potentially play a role in weight loss and reduce the incidence of related diseases, and can also improve insulin sensitivity and reduce plasma cholesterol levels caused by high-cholesterol diets.

Other Uses:

Dihydroxyacetone can also be directly used as an antiviral agent, such as in chicken embryo culture, the use of DHA can greatly inhibit the infection of chicken plague virus. In the tanning industry, DHA acts as a protective agent for leather goods. In addition, preservatives with DHA as the main ingredient can be used for the preservation and preservation of fruits and vegetables, aquatic products, and meat products.