Labeling question: let's say my recipe contains shea butter. Shea butter is high in stearic acid. If I also use straight stearic acid in my recipe, wouldn't it be kind of redundant to list "stearic acid" on the ingredients?
Would the source of the pure stearic acid matter (as long as it's still a vegetable source)? Is the stearic acid in shea butter any different on a chemical or molecular level from the purified stearic acid that comes from another vegetable source?
This is all theoretical, since I've never actually used pure stearic acid and I'm very careful about accurate labeling, but I'm still curious.
Would the source of the pure stearic acid matter (as long as it's still a vegetable source)? Is the stearic acid in shea butter any different on a chemical or molecular level from the purified stearic acid that comes from another vegetable source?
This is all theoretical, since I've never actually used pure stearic acid and I'm very careful about accurate labeling, but I'm still curious.