How we scored it
Ester of dextrin (starch hydrolysate, natural) and palmitic acid (natural fatty acid), both natural building blocks.
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.
Where it comes from
Dextrin comes from enzymatic or acid hydrolysis of corn or other starch. Palmitic acid is typically derived from palm oil. Both are combined by esterification.
In plain English
A mild cleansing and emulsifying ingredient, also used to prevent caking. It's made by combining dextrin (a starch derivative) with palmitic acid, a common fatty acid found in palm and other vegetable oils.
Structure
(3R,4S,5S,6R)-2-[(2R,3S,4R,5R)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol;hexadecanoic acid
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.
- 2Dextrin Palmitate. PubChem CID 131953543. National Center for Biotechnology Information. pubchem.ncbi.nlm.nih.gov ↗
- 3DEXTRIN PALMITATE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 4DEXTRIN PALMITATE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=DEXTRIN%20PALMITATE