Database/Emollient/Kojic Dipalmitate
100% natural origin · ISO 16128

Is Kojic Dipalmitate natural?

Yes. Kojic acid comes from fermentation and palmitic acid from vegetable oil; esterification adds no petrochemical mass.

INCI nameKojic Dipalmitate
CAS79725-98-7
FormulaC37H64O6 · 604.9 Da
FunctionEmollient
FeedstockKojic acid is produced by fermenting rice, sugars…

How we scored it

Kojic acid (fermentation product) esterified with 2x palmitic acid (oleochemical) — ester of two natural building blocks = 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.

Where it comes from

Kojic acid is produced by fermenting rice, sugars or other carbohydrates with Aspergillus fungi, then esterified with palmitic acid from vegetable oil. Both feedstocks are natural.

In plain English

An ester made from kojic acid (produced by fermenting rice or other starches) and palmitic acid (a fatty acid from vegetable oil). Used as a skin-softening emollient in creams and lotions.

Structure

2D structure of Kojic Dipalmitate

(5-hexadecanoyloxy-4-oxopyran-2-yl) hexadecanoate

PubChem CID 71587292 ↗

References

  1. 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.
  2. 2Kojic Dipalmitate. PubChem CID 71587292. National Center for Biotechnology Information. pubchem.ncbi.nlm.nih.gov ↗
  3. 3KOJIC DIPALMITATE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
  4. 4KOJIC DIPALMITATE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=KOJIC%20DIPALMITATE