Sucrose Palmitate
[CAS# 26446-38-8]

Identification

• Classification: Organic raw materials >> Carboxylic compounds and derivatives >> Carboxylic esters and their derivatives
• Name: Sucrose Palmitate
• Synonyms: [(2S,3S,4R,5R)-4-hydroxy-2,5-bis(hydroxymethyl)-2-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-3-yl] hexadecanoate
• Molecular Formula: C₂₈H₅₂O₁₂
• Molecular Weight: 580.71
• CAS Registry Number: 26446-38-8
• EC Number: 247-706-7
• SMILES: CCCCCCCCCCCCCCCC(=O)O[C@H]1[C@@H]([C@H](O[C@@]1(CO)O[C@@H]2[C@@H]([C@H]([C@@H]([C@H](O2)CO)O)O)O)CO)O

Properties

• Density: 1.3±0.1 g/cm³ Calc.^*
• Boiling point: 744.9±60.0 ºC 760 mmHg (Calc.)^*
• Flash point: 233.7±26.4 ºC (Calc.)^*
• Index of refraction: 1.55 (Calc.)^*

^* Calculated using Advanced Chemistry Development (ACD/Labs) Software.

Safety Data

• Hazard Symbols: GHS05;GHS09 Danger
• Hazard Statements: H318-H400
• Precautionary Statements: P280-P305+P351+P338+P310

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Acute hazardous to the aquatic environment	Aquatic Acute	1	H400

Discovory and Applicatios

Sucrose palmitate is a nonionic surfactant and emulsifier formed by the esterification of sucrose with palmitic acid, a saturated fatty acid commonly derived from natural fats and oils. Its development is rooted in mid twentieth century research on sugar esters, a class of compounds investigated for their potential as safe and effective surface-active agents. As food, pharmaceutical, and cosmetic industries expanded after World War II, there was growing interest in emulsifiers derived from renewable resources that could replace petroleum-based surfactants. Sucrose palmitate emerged from this context as part of a broader effort to combine carbohydrates and fatty acids into functional materials with favorable safety profiles.

The discovery of sucrose palmitate is closely associated with advances in esterification chemistry involving polyhydroxy compounds. Sucrose contains multiple hydroxyl groups, making controlled esterification technically challenging. Early researchers demonstrated that by carefully selecting catalysts, solvents, and reaction conditions, it was possible to produce monoesters or mixtures with defined properties. These studies established that attaching a long-chain fatty acid such as palmitic acid to the sucrose molecule imparted amphiphilic character, allowing the compound to interact with both water and lipids. This balance of hydrophilic and lipophilic features underlies the practical value of sucrose palmitate.

One of the earliest and most significant applications of sucrose palmitate has been in the food industry. It functions as an emulsifier that stabilizes mixtures of oil and water, improving texture and consistency in products such as baked goods, confectionery, dairy analogs, and beverages. Because sucrose palmitate is derived from edible starting materials, it attracted attention as a food additive with relatively low toxicity and good biodegradability. Its neutral taste and odor also made it suitable for use without altering the sensory properties of food. Over time, regulatory approvals in many regions supported its commercial adoption.

Beyond emulsification, sucrose palmitate has been used as a dispersing and solubilizing agent. In powdered food formulations, it helps distribute fat-soluble components evenly, reducing clumping and improving rehydration behavior. Its surface activity can also influence crystallization processes, such as controlling fat crystal growth in chocolate and related products. These functional effects have made it a valuable tool in food processing and formulation science.

Sucrose palmitate has also found applications in pharmaceuticals and nutraceuticals. Its ability to form stable emulsions and micellar systems has been used to enhance the solubility and bioavailability of poorly water-soluble active ingredients. In oral dosage forms, it can act as an excipient that improves dispersion and consistency. In topical formulations, sucrose palmitate contributes to emulsion stability and skin feel, supporting its use in creams, lotions, and ointments.

In the cosmetics and personal care sector, sucrose palmitate is valued for its mildness and compatibility with skin. It is commonly used as an emulsifier in formulations such as moisturizers, cleansers, and sunscreens. Its origin from sugar and fatty acids aligns with consumer demand for ingredients perceived as natural or sustainable. Additionally, its biodegradability reduces environmental persistence compared with some synthetic surfactants.

Research into sucrose palmitate has also extended to material science and biotechnology. Studies have examined its interactions with biological membranes and proteins, as well as its potential role in controlled release systems. While these investigations are largely application-focused rather than speculative, they reflect the versatility of sugar esters as functional molecules.

Overall, sucrose palmitate represents a successful example of how fundamental chemical research on esterification and amphiphilic molecules led to a widely used industrial ingredient. Its discovery and subsequent applications demonstrate the practical benefits of combining carbohydrate chemistry with lipid science. Through its roles in food, pharmaceutical, and cosmetic products, sucrose palmitate continues to contribute to modern formulation technologies and the development of products that balance performance, safety, and sustainability.

References

2020. Effects of Sucrose Palmitate on the Physico-Chemical and Mucoadhesive Properties of Buccal Films. Molecules.
DOI: 10.3390/molecules25225248

2019. Properties of �-Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin, and Sucrose Palmitate. Journal of Agricultural and Food Chemistry.
DOI: 10.1021/acs.jafc.9b02480

2019. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study. Journal of Food Science.
DOI: 10.1111/1750-3841.14602