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is obtaiend from the nuts of the hazel bush. The bush grows 5 to 7 meters. The folwering stage is between april and september and the first harvest is after 4 years. The life time of a hazel bush is about 50 years. The bush is cultivated from Europe to Asia Minor. Ever since the nut is a very important provider of nutrients. The oil has a high content of oleic acid . Depending on the origin the fatty acid spectrum varies. The oil is a great energy provider and easy to digest.

is a dark to reddish yellow oil obtained from wheat germs. It has a characteristic germ scent. Wheat is a grass with a height from 0.5 - 1 meter and belongs to the family of Poacae and has its origin in the Orient. It is one of the oldest cereals. Because of its various cultivation it can be grown on every continent. Typical growing countries are China, USA, India, Canada, France, Trukey and Germany. The wheat has only a small content of fat, the content of oil is between 8 % and 12 %. The germs are a by-product of the wheat flour production or the wheat is harvested and made to germinate. The germs get pressed by an oil press. Wheat germ oil can be obtained from the summer or winter wheat. The oil has a high content of unsaturated fatty acids and vitamin E.

is obatined by pressing the peeled peanut. The nuts have their origin in tropical and subtropical regions. In the european area it is still limited in use. The peanut originates in South America, where it is known for over 75000 years now. It got spread from Peru and Amerika to Europe and Africa by the Spanish conqueror. Meanwhile it is almost spread worldwide. As the peanut needs a warm, sunny climate, its cultivation is in tropical and subtropical areas. The sterns lean after fertilization towards the ground and grow roots. Peanuts arise out of these roots. One peanut can contain 2 - 6 seeds. The peeled peanut dries for 2 - 4 weeks.

is a white, crystal powder with sour taste, that was found 1785 in apple juice. It is a chemical compound that occurs as left-turning L-malic acid and right-turning D-malic acid. In nature the L-malic acid occurs in unripe fruits to prevent to be eaten. During ripening malic acid is degraded. It is obtained by a chemical process from fumaric acid or maleic acid and is a mixture of D- and L-malic acid. The malic acid is soluble in water and in ethanol. The product results as an intermediate of the energy metabolism of every living cell. For humans it is one kg a day. The esters and salts are called malates.

is a sodium salt of acetic acid and is obtained through the reaction of acetic acid with sodium compounds. It is a colourless salt with a light acetic scent, easily soluble in water and hardly soluble in alcohol. Crystallization of saturated sodium acetate solution releases heat.

is a crystallline, clear powder or crystal, that occurs in all metabolic organisms (up to 1 kg in a human body daily). It belongs to the fruit acids and is the most widespread acid in the plant kingdom. The citric acid was 1784 for the first time proved in lemon juice. The suspicion is that is was alreday known under a different name. The discovery is estimated around the 9th century. The acid was originally obtained from lemon fruits, but nowadays it is produced industrial by fermentation of molasses or corn. Citric acid is available as anhydrate or monohydrate. Salts and esters are known as citrates.

D-Panthenol or Dexpanthenol is a precursor of vitamin B and a to phanthotenic acid belonging alcohol. The viscous, yellowish to clear product is produced synthetically. It is sensible to increased temperature and should be processed at a pH value between four and six. D-Panthenol is easily solube in water and ethanol and is unsoluble in fats and oils. Human bodies transform D-Panthenol to vitamin B5.