How we scored it
Ester of ascorbic acid (glucose fermentation, natural) and palmitic acid (vegetable-oil fatty acid, natural); esterification loses only water; 1.0.
What counts. ISO 16128-2 scores the atoms that remain in the final ingredient. Reagents, solvents, catalysts and protecting groups used during manufacture leave no mass behind and are not counted.
How it’s made
Where it comes from
Made by esterifying ascorbic acid, produced from fermented glucose, with palmitic acid, a C16 fatty acid from vegetable oil such as palm. Both starting materials are natural-origin and no petrochemical fragment is introduced.
In plain English
An ester formed from vitamin C and palmitic acid, a fatty acid from vegetable oil. Acts as an antioxidant, protecting oils in a formula from going rancid.
Structure
[(2S)-2-[(2R)-3,4-dihydroxy-5-oxo-2H-furan-2-yl]-2-hydroxyethyl] hexadecanoate
References
- 1ISO 16128-1:2016 and ISO 16128-2:2017 — Guidelines on technical definitions and criteria for natural and organic cosmetic ingredients and products. ISO, Geneva.
- 2Ascorbyl Palmitate. PubChem CID 54680660. National Center for Biotechnology Information. pubchem.ncbi.nlm.nih.gov ↗
- 3ASCORBYL PALMITATE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 4ASCORBYL PALMITATE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=ASCORBYL%20PALMITATE