W. ULRICH GMBH

is obtained from the seeds of Simmondsia chinensis. Its seeds contain 50% oil. Chemically speaking jojoba oil is a liquid wax. Characteristic properties: * Jojoba oil is a mixture of wax esters * High content of eicosenoic, cetoleic and oleic acid * rich in natural vitamin E Cultivation: The germinaton capacity of jojoba oil takes half a year to reach 99%. After 11 years still 38% under open storage. It grows best in alkaline sand at temperatures between 27°C and 38°C. Growing cuttings has its benefits: The quantity of female and male exemplars can be precisely determined; rooting takes about 38 days.

is obtained by fermentation of sugar. It has a mild acid taste and is used in the food industry as edible acid. The lactic acid is also known as 2-hydroxypropionic acid, after the nomenclature recommendation of IUPAC it has the term: 2-hydroxy propane acid. Its half structural formula is CH3-CHOH-COOH. The salts of the lactic acid are calles lactetes. The D-lactic acid can be named as laevorotatory acid, the L-lactic acid as dextrorotatory acid. A 1:1 mixture of D- anf L-lactic acid is termed racemate. In this product sector we work together with the european manufacturer Corbion / Purac (Purac ® ) and Galactic (Galacit ™).

is synthesized, for food (E202) and the pharmaceutical industry, from sorbic acid. Both products are found in nature in the fruits of the rowan, also known as bird cherry. It features a very high solubility in fats and water. Certainly the potassium sorbate is poorly soluble in ethanol. For many areas potassium sorbate is an alternative for parabens.

is a light to golden yellow, sticky oil of the fruit seeds of the pomegranate tree, also known as grenadine. Since the ancient times the positive properties of the fruit are well known. The pomegranate tree has its origin in Asia, but meanwhile it is cultivated also in tropical, subtropical regions and also in the Mediterranean region. The tree bears gib, shiny , red-orange fruits with leathery skin. The fruits consists of fruit flesh and several fruit chambers filled with pea-sized seeds. The light golden yellow, nutty smelling oil is obtained by extraction of the seeds. The oil is very valuable, as of 100 kg pomegranate only about 500 g oil can be obtained. It is characterized by its high content of exceptional and rare fatty acids. Furthermore the oil contains potassium, calcium, iron and vitamin C+E. That is why it is ususally used as ingrediant for cremes, soaps and lotions. Due to a too high concentration the skin can dry out.

is obtained from the nut of the macadamia tree. The tree originates in Australia, but is meanwhile also grown in Hawaii and South Africa. Characterisic properties: *high content of palmitoleic acid and unsaturated fatty acids *rich in vitamins *nutty taste and scent *good substitute for animal-based mink oil Cultivation: The macadamia tree bears its nuts after about 7 years for the first time. The harvest is, depending on the growing region, from april to september. The nuts have a thick, green protection layer und fall off the tree, as soon as they are ripe. They get selected and opened by a special cracking-machine, because it is impossible to open them by hand. Subsequently the nuts get cooked or roasted in order to obtain the oil. Due to its complicated process and difficult cultivation the oil, it counts to the most expensive oils in the world.

is a light yellow oil, that becomes firm at room temperature. Shea butter, also known as karité butter, comes originally from West and Central Africa and is cultivated there to this very day. The butter has a fatty, aromatic, spicy scent and is often used as substitute for palm oil and cocoa butter. The shea tree grows wild but also cultivated. It can reach a height from 10 to 20 meters and blossoms after 20 years for the first time. After 50 years the maximum yield is obtained. During flowering stage the tree grows greenish berries in size of an apricot, which contain the seeds. The harvest is from april to june. The shea butter is won by crushing the seeds and subsequently pressing. The butter is all along used by the frist residents as creme against wind and weather and the fruit flesh as food source. The product has a high content of unsaponifiables and contains mainly long-chained, unsaturated fatty acids. The refined product has no scent and is white.

is a vegetable oil that is characterized by its high content of unsaturated fatty acids. Among them are essential acids for the body. Kukuinut oil is obtained from the seeds of the kukuinut tree, also known as candle nut tree. The tree belongs to the euphorb family. It originally grows on mountain slopes and gorges in Hawaii. Nowadays it can be found in Polynesia, South Asia, Australia and Ceylon. The tree has white to pink coloured blossoms which turn into green, roundish fruits. They have a hard skin with two stony fruits inside. Full grown trees bear 35 - 45 kg fruits per year. The oil is obtained by extraction, hot or cold pressing and is afterwards gently filtered and purified or refined. The oil has a light yellow to orange colour and an acidic, grassy and partly chemical scent. It is characterized by its high content of unsaturated fatty acids, like linoleic and linolenic acid, up to 90%. So it is one of the oils with the highest content of fatty acids.

is obtained from tropical oils like cocos or palm oil. They are reffered to as MCT oils (medium chain triglycerides). The four MCT are capronic (C6:0), caprylic (C8:0), capric (C10:0) and lauric (C12:0) acid. The number in front of the colon is the number of carbon atoms, behind the colon is the number of double bonds. Chemically seen it is a fatty acid ester. Its chemical name is trioctanoin / tricaprin. The oil is a mixture of medium chain fatty acids of natural origin. It is slightly yellowish to clear, has no scent and a low viscosity. It is available in various qualities for the pharma and food indurtry. The oil is available with RSPO(Roundtable on Sustainable Palm Oil) certification. This certification ensures a sustainable cultivation of palm oil. The MCT oil can also be provided on cocos basis. Hereby no palm oil is used at all.

is used for centuries, especially in its original growing regions Iraq, Turkey and West Asia, as seasoning and in medicine. Black cumin oil is obtained from the seeds of the "true" black cumin. It originates in South Europe, North Africa, Asia Minor and the Mediterranean region. Nowadays the main growing regions are Egypt, India, Russia and Turkey. The black cumin is an annual plant and can reach a height of 30 cm. It blossoms from june to september and grows white to grey blue flowers. In those flowers bubble-like fruit capsules (2-3mm big) carry the seeds. They contain 0,5 % -1,5 % essential oil and 40 % fatty oil. The oil is obtained by cold pressing the seeds. The oil contains essential oils, linoleic acids, oleic acids, palmitic acids and a very small share of rare fatty acids. The essential oil protects the plant against oxidation.

is obtained by the fruit pits of the marula tree. The fruit pits are extracted by hand from the fruits. The dark yellow to orange oil is obtained by cold pressing. The marula oil has an extremly high content of monounsaturated and polyunsaturated fatty acids and natural antioxidants. The oxidation stability improves in oil mixtures. The high content of palmitic and stearic acid helps to strengthen the skin's own lipid protection.