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Glycerol ester of hydrogenated rosin came up as a response to the push for more stable and non-reactive resins during the twentieth century. Early adhesives and coating industries ran into all kinds of trouble with natural rosin’s stickiness, dark color, and tendency to oxidize. By the 1940s, chemists developed ways to hydrogenate rosin, easing those troubles and opening up doors for more reliable and visually clean products. The process of combining glycerol with hydrogenated rosin expanded its use from paper glues to food packaging, rubber compounding, and even chewing gum bases. Years of incremental lab work drove improvements in color, stability, and purity. These long-standing shifts, born out of real headaches in manufacturing and product quality, continue to shape the conversation today.
Glycerol ester of hydrogenated rosin is best described as a tough, almost glassy, pale-yellow solid. You might spot it on ingredient labels in snack foods or in labels on adhesive tapes. It stands out for its neutrality in taste and odor, lending itself well to uses that touch everything from food wrappers to rubber hoses. Each grade carries a unique balance of softness and staying power, depending on the purity and the exact hydrogenation process used. This flexibility grew its presence into fields as varied as chewing gum, cosmetics, coatings, and pressure sensitive adhesives.
The ester typically melts at around 85–90°C and resists changes in color even after long exposure to light or air. Its solubility in organic solvents like toluene or acetone makes it a ready partner for various industrial processes. Unlike unmodified rosin, this ester stands up well to oxygen—think longer shelf life and less yellowing in final products. It is hard, glassy, and stable at room temperature, sustaining performance even when mixed with other commonly used plasticizers, tackifiers, or elastomers.
Manufacturers mark specifications carefully, since applications ranging from food contact to industrial adhesives have their own minimum requirements. Users look for acid numbers—usually below 15mg KOH/g, which signals full esterification and high stability. Softening points matter for processing on industrial equipment, so companies select grades to match melting behavior. Labeling lines up with the regulatory framework in their markets, so food-grade product must carry rigorous documentation and comply with agencies like the FDA and EFSA. This level of technical documentation carries real weight for safety and traceability in the supply chain.
Production typically starts by carefully hydrogenating raw rosin to remove unstable double bonds. The next step involves cooking this purified rosin with glycerol at sustained high temperatures—usually over 250°C—using finely controlled batch reactors. Skilled workers monitor the acidity to prevent leftover carboxylic acids, which could cause unwanted tastes or poor stability. After the reaction, manufacturers cool and flake the solid mass, then run purity checks on every batch. Additives or stabilizers often go in at specific points to smooth out performance in different climates, reflecting years of hands-on problem solving from the factory floor.
The base molecule, already stripped of unstable sites through hydrogenation, allows chemists to keep chemical modifications to a minimum during use. Occasionally, further esterification or blending with other polyols or plasticizers pops up, especially for special purpose adhesives or road marking paints. Research labs sometimes experiment with copolymerization, but most users stick with tried and tested procedures to avoid introducing uncertainty in physical properties.
On the global market, you’ll see this compound listed as “Glycerol Ester of Gum Rosin” or shorthand forms like “GEHR”. Marketing across Asia, Europe, and the Americas brings a parade of trade names and specifications, but the backbone chemistry stays the same. Food processing circles use E445 as a code on labels, especially for products crossing European borders. Industry folks know the product ranges by names that highlight color, melting point, or application purpose. Clarifying trade, chemical, and regulatory names remains important to steer clear of cross-border confusion or food safety risks.
Workers handling this resin deal with hot, sticky materials and fumes during synthesis and bulk handling. Plant safety programs stress proper ventilation, eye protection, and routine checks on reactor seals. Compliant producers document all process steps under Good Manufacturing Practices for food grades, with clear lot traceability and contaminant testing. In the US and EU, food-contact grades require validation through systemic toxicology testing and paperwork confirming migration limits. The bulk of global standards link back to years of research and practical factory experience to ensure worker safety and product purity.
Everyday items owe a quiet debt to glycerol ester of hydrogenated rosin. Chewing gum bases need resilience and tasteless stretch, and this ester answers that need in spades. Pressure-sensitive tapes depend on its sticky-tough blend to hold up over time, while manufacturers turn to it for coated papers that wrap up candy and snacks. Tire rubber, road marking paint, and even some cosmetic sticks use it for long-lasting gloss and flexibility. The food industry values this ingredient for its record of clean migration properties, reducing contamination risks for delicate products.
Current research targets waste reduction, purity, and allergen testing. Teams in academic and industry labs look for greener hydrogenation methods and ways to recover heat in the cooking process. The trend for renewable chemistry places pressure on suppliers to trace their rosin sources to managed pine plantations, aiming for reduced land impact and better worker treatment. Investigation into substitutes comes up, yet this ester’s proven track record stands firm for now. New methods to tweak plasticizer content promise finer control over softness and peel strength for future grades.
Multiple generations of toxicology testing, especially animal studies and in vitro screenings, provide the backbone for food and medical grades. Published studies rarely flag worrisome results so long as production keeps purity controls tight and migration levels low. Reviews by the Joint FAO/WHO Expert Committee on Food Additives reflect decades of close scrutiny. Users with allergies to pine resins pay extra attention. Researchers keep a watchful eye on impurity profiles, especially as pressure mounts to prevent cross-contaminants in food environments.
Market demand holds strong, shaped by calls for better safety in food packaging and cleaner production routes. Process improvements could see hydrogenation move toward catalysts that lower energy use and emissions. The shift toward biodegradable polymers may eventually reduce the role of synthetics, but natural resin derivatives like this ester are well poised to ride the green chemistry wave, especially if supply chains and certification achieve more transparency and fairness. Regulatory tightening, especially around food and personal care, will keep encouraging both ingredient labeling and production audits, with fresh tracking systems likely scrambling onto the scene. Future uses may expand where stability, low taste, and transparency drive value, from medical devices to new adhesives for the auto and electronics world.
Glycerol ester of hydrogenated rosin sounds like the kind of thing you’d find tucked away in a chemical catalog, but peek at the back of a gum wrapper or a pack of potato chips, and it often shows up. Most folks don’t give these words much thought. Fact is, this ingredient does a lot of heavy lifting behind the scenes, especially in food and beverage manufacturing, and also in products outside the kitchen.
Open a bottle of citrus soda. The flavor doesn’t separate from the rest of the drink. That’s thanks to glycerol ester of hydrogenated rosin. Companies use it as an emulsifier—they mix it into sodas so flavors and colors don’t drift apart. Without it, you’d wind up with odd floating bits or a film on top. Drinks would taste strange and look downright unappealing.
This ingredient keeps everything smooth and uniform, especially in drinks that contain oils from fruits like oranges or lemons. Food safety agencies have reviewed its use, and there’s a mountain of scientific work backing up its role as a safe food additive. That’s important in a world where new ingredients often bring concern.
Anyone who’s worked with sticky doughs or tried to keep candy chewy knows how tricky it can get. Chewing gum relies on a balance of stretch, chew, and strength. Glycerol ester of hydrogenated rosin helps here, too. Gum base recipes use it so gum keeps its texture. Instead of becoming brittle or too soft, the gum stays bouncy and smooth for longer. My older siblings used to chew cheap gum as kids and hated it when the texture went wrong—these advances make chewing more pleasant.
Food safety and honest labeling mean more today than ever before. Parents especially read ingredient panels, looking up terms they don’t know. The good thing: decades of toxicology tests and reviews show glycerol ester of hydrogenated rosin gets broken down by the body and cleared out safely. Experts keep looking at new studies, and regulatory agencies shape the rules, but at present, there’s broad consensus about its safety at the amounts found in food.
Walk into a hardware store and you’ll find this ingredient in certain adhesives, inks, coatings, and even some medical items. It offers stickiness and film-forming properties, making glues and printing inks more effective. Here, too, it plays a role that keeps things from separating, letting colors spread evenly across packaging or labels.
Some consumers hope for simpler ingredient lists and fewer processed additives. A few companies have started experimenting with plant-based resins and natural emulsifiers, but the performance and shelf life often don’t quite measure up. That’s the challenge—finding options that keep products safe, tasty, and visually appealing without introducing new risks or driving up cost. Continued investment in transparent science and honest communication will help as food culture changes.
Food packaging touches nearly everything we eat—cling wrap, cartons, even cans have some kind of lining. Most days, hardly anybody thinks twice about the invisible things that separate your sandwich from a cardboard box or keep your chips from going stale in the bag. Yet these substances, especially those with names like glycerol ester of hydrogenated rosin, end up close to food and, by extension, inside us. So the question sticks: how safe is it really?
Glycerol ester of hydrogenated rosin, mostly found as an ingredient in adhesives or coatings for food packaging, doesn’t sound like something you’d want near your morning cereal. But globally, food safety agencies have dug into the science. For example, the U.S. Food and Drug Administration (FDA) lists it as generally recognized as safe (GRAS) when it’s used under set conditions. The European Food Safety Authority (EFSA) also reviewed available data and gave conditional approval for specific uses, mainly focused on migration limits into food. These guardrails matter—a 2017 EFSA panel determined the migration limit needed to stay below 50 mg/kg of food. Scientists looked at animal studies, toxicology data, and patterns of human exposure.
Research finds that this substance, when processed correctly, doesn’t readily break down into harmful byproducts or get absorbed into the body in significant amounts. Those who work in food science know testing for chemicals in packaging can get complicated. Migration tests check if tiny amounts leach out of the packaging and reach the food itself, and testing conditions mimic worst-case scenarios—think hot soup in a plastic-lined can. For glycerol ester of hydrogenated rosin, studies suggest migration happens at very low levels, far under the thresholds regulators set.
As a parent, I check food packaging labels and ingredients much more now than I did years ago. The words can be unsettling, but real safety issues mean more than just a long name. People deserve straightforward answers, not marketing buzzwords. Trust between producers and the public deepens if companies routinely release migration studies, share independent test results, and keep formulas subject to review as science progresses. The principle of transparency applies as much to food industry labeling as to farm-to-table sourcing.
Despite regulatory approvals, some skepticism stays. Industry and agencies must continue supporting research, especially long-term dietary studies. Age, preexisting health conditions, and cumulative exposure from multiple packaging types create variables that deserve attention. Safer alternatives should always remain on the table—new natural waxes, resins, or even promising biodegradable options now emerge every few years. Companies that invest in greener solutions benefit from consumer goodwill and reduce environmental strain.
Every family, including mine, wants confidence in the food on their kitchen tables. Glycerol ester of hydrogenated rosin, at the concentrations found in everyday food packaging, lines up with current safety standards. Still, putting people first means staying open to better options, reviewing new research, and sharing facts out in the open. Food safety isn’t a one-time fix—it asks for steady effort, community input, and clear communication, from regulators to those doing the grocery shopping every week.
Glycerol Ester of Hydrogenated Rosin shows up in everyday life in more ways than most people realize. Walk into a supermarket and pick up a box of crackers—the closure on the box comes from hot-melt adhesives, and this ingredient makes the glue both strong and easy to handle. School craft glues and packaging tapes rely on it for dependable tack and peel strength. In the packing industry, reliable seals matter. Packages cross countries, survive heat, humidity, and rough handling, and it’s this resin that helps make sure nothing falls apart. Years spent working in print shops taught me to appreciate how paper, labels, and tapes owe their resilience to what’s inside the adhesive—not just the pretty brands on the outside.
There’s a trust we place in everyday wrappings, and Glycerol Ester of Hydrogenated Rosin plays its part in that. In chewing gum, this compound keeps things chewy rather than sticky, holding flavors and texture together. It finds a place in bottle cap linings, protecting beverages from spilling or spoiling. Food companies count on its stability and lack of odor, so snacks taste like snacks, not plastic or wax.
Perfume makers, soap producers, and detergent brands all have their eyes on how fragrance meets durability. This resin helps fix scents, making sure they don’t fade within minutes. For anyone who’s done a load of laundry only to discover the scent vanishes in an hour, Glycerol Ester of Hydrogenated Rosin’s role in holding that scent together is clear. It makes the difference between a lasting impression and something that just washes away.
Printing presses, magazines, and packaging labels use sophisticated ink recipes. In each, this resin offers gloss and faster drying without sacrifices in print sharpness. Printers run full tilt for hours. Without a resin like this, they’d pause to clean up clogs and smears. Every publisher needs reliable, crisp results—newspapers, comic books, even those receipts that pile up in wallets.
Car tires, shoes, electrical cables—rubber goods need to stay flexible but tough. Adding Glycerol Ester of Hydrogenated Rosin lends resilience and processability to materials. This goes beyond consumer comfort. Electrical reliability and personal safety ride on these qualities. In paints and varnishes, this resin gives a glossy finish and protects surfaces, meaning less peeling or fading over time and more value from each gallon.
With a growing focus on eco-friendly products, demand for resins from renewable sources only rises. Glycerol Ester of Hydrogenated Rosin starts from pine trees, an advantage over some petroleum-based materials. Some manufacturers look at refining production methods to cut energy needs and shrink waste streams, which benefits both businesses and customers long-term. Adopting bio-based resins like this—whether in food-safe applications or packaging—can help companies lower their environmental impact and align better with public expectations.
Few people consider what keeps boxes shut, prints legible, tires reliable, or gum satisfying to chew. Glycerol Ester of Hydrogenated Rosin delivers real-world improvements in performance, shelf life, and sensory appeal. After years tinkering with products on both the shop floor and in the kitchen, I know that every small component matters. If industries keep investing in greener production and smarter use of resources, ingredients like this resin can remain part of a sustainable future—supporting both business and consumer needs without compromise.
Glycerol ester of hydrogenated rosin often comes up in debates about food ingredients. Most people see “rosin” and assume it must come straight from nature. In a sense, that's true—rosin is tapped from pine trees, harvested in much the same way as sap for maple syrup. The sticky resin drips out, people collect it, and the process looks about as old-fashioned as a bucket by a tree in early spring.
Things change once rosin enters the factory. Hydrogenation comes next. This step transforms the rosin, making it more stable and clear. Hydrogenation uses special processes developed in the chemical industry, with equipment and catalysts that have more in common with oil refineries than old farm kitchens. Glycerol, a compound from plant or animal fats, then links up with the rosin through esters—essentially, the result is that sticky, potent, pine-based resin now fits requirements for food processing.
Food companies know people like ingredients they recognize. “Natural” on a label can drive sales. But the FDA and European regulators look beyond buzzwords; they consider how far a substance travels from its original source. Glycerol ester of hydrogenated rosin doesn’t just pass through filters or get chopped up—it’s changed at a molecular level through human innovation.
Under most food laws, once you take a substance found in nature and give it a chemical facelift with industrial tools, the “natural” tag doesn’t stick. Food chemists have shared that the molecule in your soda or chewing gum doesn’t show up in the forest. It’s made by chemists to be clearer, more consistent, and heat tolerant. Some argue that since all ingredients come from nature at some level, the distinction gets fuzzy. Most food scientists agree: if you must hydrogenate and build new esters, you’re firmly in the synthetic camp.
Parents today face a wave of advice about what’s safe to feed their kids. I’ve stood in supermarket aisles, squinting at a long list of preservatives and coloring agents, wondering what each one really means for my family’s health. Misinformation travels faster than good research, so it’s easy for rumors to grow. Some nutritionists warn that hiding behind “natural” can trigger distrust when people find out the full story. Food recalls and class action lawsuits show the real-world cost of muddied labels.
Science-based communication helps people make real choices. European regulators, in particular, demand data on absorption, breakdown, and possible effects. So far, no widespread hazard has popped up regarding glycerol ester of hydrogenated rosin in moderate amounts. Still, the push for transparency remains strong.
Times change, and so do shopper expectations. Manufacturers gain more loyalty when they spell out what each ingredient is and how it’s made. Regulators can encourage this by making disclosure simple and consistent. A “synthetically processed from pine resin” tag might not roll off the tongue, but it closes the knowledge gap. Nutritionists can create resources for families, making it easier to understand what ends up in a lunchbox.
Building this kind of trust might take more than honest labels; it can mean listening to public concern, seeking safer alternatives if needed, and inviting more voices into the safety-testing process. After years of watching debates between food brands and worried parents, I see clearer labeling as the practical solution.
A lot of folks run across names like “glycerol ester of hydrogenated rosin” and feel lost. Meanwhile, most people never wonder what regular rosin esters are doing in everything from chewing gum to adhesives. Still, their differences shape everything from stickiness in lab tape to how long a gum holds flavor in your mouth. I worked in the flavor industry, where understanding tiny chemical shifts turned useless ingredients into gold standards. Knowledge about the difference opens doors to better choices in production and transparency in labeling.
Regular rosin esters come straight from pine trees. Think of sap running in deep forests—rosin is the solid part left over after distilling turpentine. Chemists take this, treat it with substances like glycerol or pentaerythritol, and make resins used everywhere from paper to food packaging. The result offers good tack and decent strength. On hot days, though, these regular esters soften easily, yellow quicker, and sometimes even develop odd smells after a few weeks in sunlight. These quirks can mess up finished products and make life harder for quality control folks.
Now hydrogenated rosin comes into play. Think of it as rosin, but taken through a gentle chemical bath with hydrogen gas. That step wipes out double bonds in the natural molecules. This may sound like technical mumbo-jumbo, but it changes everything. The resulting glycerol ester of hydrogenated rosin resists yellowing, withstands heat, and refuses to go sticky under everyday humidity. In my job, we counted on these ingredients because customers hated products that went off odor after weeks in a warehouse.
The benefits don’t stop with appearance or stability. Regular rosin esters gave adhesives reliable tack for basic use. Many printers, especially those using low-cost labels, stuck with these old-school resins—cost drives choices in mass goods. Clients with bigger concerns, who shipped products all over the globe, insisted on hydrogenated rosin esters. Their longer shelf life and clean taste made them ideal in everything from gum base to glues safe for food packaging.
Some people ask if the hydrogenation has food safety benefits. Scientifically, fewer double bonds mean less risk of forming off-flavors or reactive byproducts. Hydrogenated esters earned places on food ingredient lists because they didn’t impart unwanted color or taste and kept consistent even with global shipping and long storage.
Choosing between these resins can feel like picking the lesser evil, especially in tight-budget labs or those worried about sustainability. Sustainable rosin harvesting practices continue to improve, and chemical companies are working on greener hydrogenation processes. Simple steps—like choosing hydrogenated esters for products that sit in bright warehouses, or sticking with regular esters when cost matters most—can make a difference in quality and shelf life.
Many buyers ignore the nitty-gritty in favor of branding. Being upfront about ingredient types builds trust. When consumers see the long shelf life and stability of products using hydrogenated resins, they notice. A smart move is to push for supplier transparency and to check batch certifications. Down the line, it reduces headaches, whether you’re running a food plant or a glue stick line.
| Names | |
| Preferred IUPAC name | Oxidopropane-1,2,3-triyl 12-hydroxy-9-(hydroxymethyl)-10-oxo-15,16-dihydroxypentacyclo[14.2.1.0^{2,7}.0^{8,13}.0^{11,16}]nonadeca-4,6-diene-18-carboxylate |
| Other names |
Glycerol Ester of Hydrogenated Wood Rosin Hydrogenated Rosin Glycerol Ester Ester Gum Glycerol Ester of Hydrogenated Gum Rosin Ester of Hydrogenated Rosin Rosin, hydrogenated, glycerol ester Glyceryl Hydrogenated Rosinate |
| Pronunciation | /ˈɡlɪsəˌrɒl ˈɛstər ʌv haɪˌdrɪdʒəˌneɪtɪd ˈrəʊzɪn/ |
| Preferred IUPAC name | glyceryl hydrogenated rosinate |
| Other names |
Glycerol Ester of Hydrogenated Wood Rosin Ester Gum Hydrogenated Rosin Glycerol Ester Glycerol Trihydroabietate Gum Rosin Ester |
| Pronunciation | /ˈɡlɪsəˌrɒl ˈɛstər əv haɪˌdrɪdʒəˌneɪtɪd ˈrəʊzɪn/ |
| Identifiers | |
| CAS Number | 65997-13-9 |
| Beilstein Reference | 111956-281 |
| ChEBI | CHEBI:64721 |
| ChEMBL | CHEMBL3613454 |
| ChemSpider | 190932 |
| DrugBank | DB14193 |
| ECHA InfoCard | 03eca6b8-d5de-45df-95a4-f68e7844074c |
| EC Number | 3.2.1.21 |
| Gmelin Reference | 82205 |
| KEGG | C06809 |
| MeSH | D020175 |
| PubChem CID | 10614444 |
| RTECS number | WGK7EQ9B8Q |
| UNII | W45K2BN45W |
| UN number | UN 1866 |
| CompTox Dashboard (EPA) | DTXSID8010043 |
| CAS Number | 8050-15-5 |
| Beilstein Reference | 1441147 |
| ChEBI | CHEBI:132153 |
| ChEMBL | CHEMBL4308813 |
| ChemSpider | 21841952 |
| DrugBank | DB11360 |
| ECHA InfoCard | 03bfa1e3-3dc4-41ea-8422-6d7fd2daff03 |
| EC Number | 232-482-5 |
| Gmelin Reference | 1071355 |
| KEGG | C09683 |
| MeSH | D021158 |
| PubChem CID | 24899600 |
| RTECS number | BW6120000 |
| UNII | D9KUA839K1 |
| UN number | UN3082 |
| CompTox Dashboard (EPA) | DTXSID5069678 |
| Properties | |
| Chemical formula | C3H5(C20H29COO)3 |
| Molar mass | 602.8 g/mol |
| Appearance | Pale yellow granular solid |
| Odor | Slight resinous odor |
| Density | 1.05 g/cm³ |
| Solubility in water | insoluble |
| log P | 0.49 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 12.0 (Predicted) |
| Basicity (pKb) | >12 |
| Magnetic susceptibility (χ) | Diamagnetic (-64.0 × 10⁻⁶ cgs) |
| Refractive index (nD) | 1.4900 |
| Viscosity | 400 – 1200 cps |
| Dipole moment | 2.72 D |
| Chemical formula | C3H5(C19H31COO)3 |
| Molar mass | 602.8 g/mol |
| Appearance | Pale yellow to light amber solid or flakes |
| Odor | Slight rosin odor |
| Density | Density: 1.05 g/cm³ |
| Solubility in water | Insoluble |
| log P | 0.6 |
| Vapor pressure | <0.01 mmHg (20°C) |
| Acidity (pKa) | pKa > 4.5 |
| Basicity (pKb) | 8.7 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.4900 - 1.5500 |
| Viscosity | 190 poise at 25°C |
| Dipole moment | 2.6 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 655.8 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1248.8 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -9450 kJ/mol |
| Std molar entropy (S⦵298) | 695.6 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1240.3 kJ/mol |
| Pharmacology | |
| ATC code | A06AX01 |
| ATC code | A01AD11 |
| Hazards | |
| Main hazards | May cause skin and eye irritation. |
| GHS labelling | GHS07 |
| Pictograms | SGH |
| Signal word | Warning |
| Hazard statements | Hazard statements: Not a hazardous substance or mixture according to Regulation (EC) No. 1272/2008. |
| Flash point | > 288°C (550°F) |
| Autoignition temperature | > 400°C |
| Lethal dose or concentration | LD50 (Oral, Rat): >5,000 mg/kg |
| LD50 (median dose) | > 7,000 mg/kg (rat, oral) |
| NIOSH | Not Listed |
| PEL (Permissible) | Not established |
| REL (Recommended) | GMP |
| Main hazards | May cause mild skin and eye irritation |
| GHS labelling | GHS07 |
| Pictograms | FATTY ACIDS, C16-18, 2-HYDROXY, MONO- AND DIHYDROXYESTERS WITH HYDROGENATED ROSIN |
| Signal word | Non-hazardous |
| Hazard statements | May cause an allergic skin reaction. |
| NFPA 704 (fire diamond) | 1-1-0 |
| Flash point | > 316°C (600°F) |
| Autoignition temperature | 400°C |
| Lethal dose or concentration | LD₅₀ (oral, rat): >5,000 mg/kg |
| LD50 (median dose) | LD50 (oral, rat): 7,000 mg/kg |
| NIOSH | WFN346600 |
| PEL (Permissible) | Not established |
| REL (Recommended) | ADI 0-12.5 mg/kg bw |
| Related compounds | |
| Related compounds |
Glycerol Ester of Wood Rosin Glycerol Ester of Gum Rosin Glycerol Ester of Tall Oil Rosin Pentaerythritol Ester of Hydrogenated Rosin Methyl Ester of Rosin Hydrogenated Rosin Polymerized Rosin |
| Related compounds |
Glycerol Ester of Wood Rosin Pentaerythritol Ester of Hydrogenated Rosin Methyl Ester of Hydrogenated Rosin Glycerol Ester of Gum Rosin Glycerol Ester of Tall Oil Rosin |
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
