Ascorbyl palmitate
[CAS# 137-66-6]

Identification

• Classification: Food additive >> Nutrition supplements >> Vitamins
• Name: Ascorbyl palmitate
• Synonyms: L-Ascorbyl 6-palmitate
• Molecular Formula: C₂₂H₃₈O₇
• Molecular Weight: 414.54
• CAS Registry Number: 137-66-6
• EC Number: 205-305-4
• SMILES: CCCCCCCCCCCCCCCC(=O)OC[C@@H]([C@@H]1C(=C(C(=O)O1)O)O)O

Properties

• Solubility: 10 mM (DMSO)
• Melting point: 113-114 °C
• alpha: +23±1 ° (c = 1% ethanol)

Safety Data

• Hazard Symbols: GHS07 Warning
• Risk Statements: H319--H412
• Safety Statements: P264+P265-P273-P280-P305+P351+P338-P337+P317-P501

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Chronic hazardous to the aquatic environment	Aquatic Chronic	3	H412
Eye irritation	Eye Irrit.	2	H319

Discovery and Applications

Ascorbyl palmitate is a fat-soluble form of vitamin C that is formed by combining ascorbic acid (vitamin C) with the saturated fatty acid palmitic acid. The compound has the molecular formula C22H38O7 and is used in various industries such as food, cosmetics, and pharmaceuticals for its antioxidant properties.

The discovery of ascorbyl palmitate dates back to the mid-20th century, when people were exploring vitamin C derivatives that could provide the benefits of ascorbic acid while offering greater stability and solubility in fats. Researchers recognized the need for a vitamin C that could be used in lipid systems and thus synthesized ascorbyl palmitate by esterifying ascorbic acid with palmitic acid.

The synthesis of ascorbyl palmitate involves an esterification reaction between ascorbic acid and palmitic acid. This process usually occurs in the presence of a catalyst, such as sulfuric acid or other acidic catalysts, to promote the formation of the ester bond. The reaction produces ascorbyl palmitate and water, and the resulting ester is purified to obtain the final product.

Ascorbyl palmitate is widely used in the food industry as an antioxidant to prevent oxidation of oils and fats, thereby extending the shelf life of foods. It is often added to oils, margarines, and snacks to preserve freshness and prevent spoilage. Its fat solubility makes it effective in lipid-containing products, whereas water-soluble ascorbic acid is less effective.

In the cosmetic industry, ascorbyl palmitate is valued for its antioxidant properties and role in skin care. It helps protect the skin from oxidative damage caused by free radicals, which can lead to premature aging and skin deterioration. Ascorbyl palmitate is added to creams, lotions, and other topical preparations to enhance skin health, improve texture, and promote a youthful appearance.

Ascorbyl palmitate is also used as an excipient in various drug formulations in the pharmaceutical industry. Its antioxidant properties help stabilize active ingredients, prevent degradation, and extend the shelf life of drug products. In addition, its fat solubility allows it to be used in lipid-based drug delivery systems, improving the bioavailability of certain drugs.

Ascorbyl palmitate is a source of vitamin C in nutritional supplements. Its fat solubility allows for better absorption in the lipid-rich environment of the body, resulting in a sustained release of vitamin C. This form of vitamin C is particularly beneficial for individuals looking to improve their antioxidant intake and support overall health.

In animal nutrition, ascorbyl palmitate is used as an additive to improve feed stability and enhance the health of livestock. Its antioxidant properties help protect the nutritional quality of animal feed, ensuring that essential nutrients are retained during storage and feeding.

References

1944. A study of the antioxidant effectiveness of several compounds on vegetable fats and oils. Oil & Soap.
DOI: 10.1007/bf02549478

2024. Factors Influencing the Oxidative Stability of Antarctic Krill Oil and Improvement Measures: a Review with Current Knowledge. Food and Bioprocess Technology.
DOI: 10.1007/s11947-024-03658-9

2025. Biocatalytic synthesis of L-ascorbyl palmitate using oleic acid imprinted Aspergillus niger lipase immobilized on resin. Food Chemistry.
DOI: 10.1016/j.foodchem.2024.141075