Octyl Gallate
The short version
The C8-ester of gallic acid — a lipid-soluble antioxidant for fats and edible oils.
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
Manufactured by esterification of gallic acid with 1-octanol. Gallic acid itself is extracted from oak galls or produced by enzymatic hydrolysis of tannins.
How it's used
Used in edible oils, margarine, chewing gum base, and fats for frying where the longer alkyl chain (vs propyl gallate E310) provides better solubility and partitioning into the lipid phase. Typical use 100–200 ppm.
Safety profile
ADI of 0–0.5 mg/kg body weight (combined gallates). Considered safe within ADI; like other gallates, occasional reports of contact sensitivity from cosmetic use, but rare in food applications.
Physical & chemical properties
Off-white crystalline powder. Insoluble in water; soluble in fats, oils, and lower alcohols. Higher melting point than propyl gallate.
Regulation worldwide
Permitted in the EU. Use is decreasing globally as rosemary extract (E392) replaces synthetic phenolic antioxidants in clean-label formulations.
Educational information only. Not medical or dietary advice.