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palmitic acid

Chemical Structure

General Material Information

Preferred name palmitic acid
Trivial Name Palmitic acid
Short Description hexadecanoic acid
Formula C16 H32 O2
CAS Number 57-10-3
FEMA Number 2832
Flavis Number 8.014
ECHA Number 200-312-9
FDA UNII 2V16EO95H1
Nikkaji Number J1.378A
Beilstein Number 0607489
MDL MFCD00002747
COE Number 14
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 115 palmitic acid
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 57-10-3 ; PALMITIC ACID
Synonyms
  • 1-pentadecane carboxylic acid
  • 1-pentadecanecarboxylic acid
  • acide palmitique
  • cetylic acid
  • emersol 140
  • glycon P-45
  • hexadecanoic acid
  • hexadecoic acid
  • hexadecylic acid
  • hystrene 8016
  • hystrene 9016
  • neo-fat 16
  • palmitic acid (hexadecanoic), natural
  • palmitic acid (natural)
  • palmitic acid FCC
  • palmitic acid N.F. grade (fine powder) 45 mesh
  • palmitic acid N.F. grade (fine powder) 50 mesh
  • palmitic acid N.F. grade (fine powder) 90 mesh
  • palmitic acid N.F. grade (flake)
  • palmitic acid natural
  • palmitic acid synthetic
  • palmitic acid, natural
  • prifrac 2960
  • n-Hexadecoic acid
  • Pentadecanecarboxylic acid
  • n-Hexadecanoic acid
  • Palmitinic acid
  • Prifac 2960
  • Hydrofol Acid 1690
  • PA 900
  • Lunac P 95KC
  • Emersol 143
  • NAA 160
  • Kortacid 1698
  • Lunac P 95
  • Loxiol EP 278
  • FA 1695
  • NSC 5030
  • Edenor C16
  • Pristerene 4934
  • Lunac P 98
  • V 1695
  • Kortacid 1695
  • A 1600
  • Edenor C 16-98-100
  • Palmac 98-16
  • Imex C 1498
  • Palmitates
  • Cetostearic acid
  • (E)-[p-((1,2-Dihydroxypropyloxy)-p′-(propargyloxy)] azobenzene
  • Edenor C16-98MY
  • PS 1618
  • Vetec
  • Palmera A 9816
  • LR 012
  • MeSH ID: D019308
  • Wilfarin PA 1698

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

hexadecanoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:57-10-3
Pubchem (cid):985
Pubchem (sid):134970698
Pherobase:View
Publications by PubMed
Characteristic odorants from bailingu oyster mushroom (Pleurotus eryngii var. tuoliensis) and summer oyster mushroom (Pleurotus cystidiosus).
Isolation of a novel alkaline-stable lipase from a metagenomic library and its specific application for milkfat flavor production.
Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage.
Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design.
Volatile compounds with characteristic odour in moso-bamboo stems (Phyllostachys pubescens Mazel ex Houz. De ehaie).
Chemical composition of French mimosa absolute oil.
Comparative analysis of essential oils from eight herbal medicines with pungent flavor and cool nature by GC-MS and chemometric resolution methods.
Fatty acid effect on hydroxypropyl methylcellulose-beeswax edible film properties and postharvest quality of coated 'Ortanique' mandarins.
[Rapid determination of volatile flavor compounds in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry].
Analysis of volatile compounds in fresh healthy and diseased peppers (Capsicum annuum L.) using solvent free solid injection coupled with gas chromatography-flame ionization detector and confirmation with mass spectrometry.
Safety assessment of myristic acid as a food ingredient.
Production of gamma-lactones by the brown-rot basidiomycete Piptoporus soloniensis.
High-oleic and high-stearic cottonseed oils: nutritionally improved cooking oils developed using gene silencing.
Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit.
Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit.
Gas chromatographic analysis of total fatty acids in cider.
Breed effects on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in finishing steers.
Effect of ethanol in feed on milk flavor and chemical composition.
Effects of frame size and time-on-feed on carcass characteristics, sensory attributes, and fatty acid profiles of steers.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C00249
HMDB (The Human Metabolome Database):HMDB00220
FooDB:FDB019621
YMDB (Yeast Metabolome Database):YMDB00785
Export Tariff Code:2915.70.0150
FDA Listing of Food Additive Status:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
•grades: technical; 99.8%; fcc •"eutectic" grades are a mixture of 60 percent palmitic acid and 30 percent stearic acid; other grades containing 80, 92, and 97 percent palmitic acid are available.

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 256.42944335938
Melting Point 61 to 64°C @ 760 mm Hg
Boiling Point 204 to 220°C @ 760 mm Hg
Vapor Pressure 10 mmHg @ 210 °C
Flash Point TCC Value 114.44 °C TCC
logP (o/w) 7.17
Solubility
alcohol Yes
chloroform Yes
ether Yes
water, 0.04 mg/L @ 25 °C (exp) Yes
water No

Organoleptic Properties

Odor Type: Waxy
waxy, fatty, creamy
Odor strength low
Substantivity 400 hour(s) at 20.00 % in isopropyl palmitate
Luebke, William tgsc, (1989) At 100.00 %. slightly waxy fatty
Mosciano, Gerard P&F 26, No. 3, 80, (2001) At 1.00 %. Low heavy waxy, with a creamy, candle waxy nuance
Flavor Type: Waxy
waxy, creamy, fatty, soapy, lard, tallow, dairy
Mosciano, Gerard P&F 26, No. 3, 80, (2001) At 50.00 - 100.00 ppm. Waxy, creamy fatty, soapy with a crisco like fatty, lard and tallow like mouth feel and a dairy nuance
Dairy type flavors. Fatty, waxy

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36 - Irritating to eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 > 10000 mg/kg
American Industrial Hygiene Association Journal. Vol. 37, Pg. 251, 1976.

intravenous-mouse LD50 57 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Acta Pharmacologica et Toxicologica. Vol. 18, Pg. 141, 1961.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
thickeners, gelling agents, stabalizers and emulsifiers
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for palmitic acid usage levels up to:
1.0000 % in the fragrance concentrate.
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3. Update in publication number(s): 29
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: 3.000003.00000
beverages(nonalcoholic): --
beverages(alcoholic): 0.001003.00000
breakfast cereal: --
cheese: --
chewing gum: 1.000001.00000
condiments / relishes: 1.000001.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 4.000009.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 6, Revision 1 (FGE.06Rev1) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 2, Revision 1 (FGE.02) : Branched- and straight-chain aliphatic saturated primary alcohols and related esters of primary alcohols and straight-chain carboxylic acids and one straight-chain aldehyde from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

Re-evaluation of fatty acids (E 570) as a food additive
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Daily Med:search
NIOSH International Chemical Safety Cards:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):57-10-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :985
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:nwg
hexadecanoic acid
Chemidplus:0000057103
RTECS:57-10-3