Ascorbyl Palmitate
The short version
A fat-soluble ester of vitamin C — used to protect oils, fats, and infant formula from oxidation.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
An ester of L-ascorbic acid and palmitic acid, produced by enzymatic or chemical esterification. Developed in the mid-20th century to give vitamin C activity in fat-rich foods where water-soluble ascorbate cannot reach the lipid phase.
How it's used
Used in infant formula, vegetable oils, snack foods, and supplements where fat-soluble antioxidant activity is wanted. Often combined with tocopherol for synergistic effect. Used in cosmetics for skin penetration.
Safety profile
ADI of 1.25 mg/kg body weight. Considered safe at typical use levels. Hydrolyzes in the body to vitamin C and palmitic acid, both normal nutritional components.
Physical & chemical properties
White to slightly yellow crystalline powder, soluble in fats and oils, sparingly soluble in water. Stable to heat and light in dry form; same redox chemistry as ascorbate in solution.
Regulation worldwide
Permitted globally for food use. Standard ingredient in infant formula formulations.
Educational information only. Not medical or dietary advice.