EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes

sucrose palmitate
sucrose monopalmitate

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CAS Number: 26446-38-8Picture of molecule3D/inchi
Other(deleted CASRN):110539-62-3
ECHA EINECS - REACH Pre-Reg:247-706-7
XlogP3-AA:3.20 (est)
Molecular Weight:580.71284000
Formula:C28 H52 O12
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome, Edge or firefox)
CAS Number: 39300-95-3Picture of molecule3D/inchi
Other(deleted CASRN):185969-07-7
ECHA EINECS - REACH Pre-Reg:254-410-1
FDA UNII: Search
XlogP3:3.60 (est)
Molecular Weight:580.71284000
Formula:C28 H52 O12
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:emollients, emulsifiers, surfactants
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 248 Sucrose fatty acid esters (i.e., sucrose monoesters of lauric acid, palmitic acid, and stearic acid) manufactured by reaction of sucrose with vinyl esters of lauric, palmitic, and stearic acids View - notice PDF
FEMA Number:4713 sucrose monopalmitate
FDA:No longer provide for the use of these seven synthetic flavoring substances
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 748.00 to 451.00 °C. @ 760.00 mm Hg (est)
Flash Point: 453.00 °F. TCC ( 233.70 °C. ) (est)
logP (o/w): 4.244 (est)
Soluble in:
 water, 0.2706 mg/L @ 25 °C (est)
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: skin conditioning
skin conditioning - emollient
surfactant - emulsifying
BOC Sciences
For experimental / research use only.
Sucrose Palmitate
For experimental / research use only.
Sucrose palmitate
ECSA Chemicals
Penta International
Safety Information:
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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
emollients, emulsifiers, surfactants
Recommendation for sucrose palmitate usage levels up to:
 not for fragrance use.
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: 25
Click here to view publication 25
 average usual ppmaverage maximum ppm
baked goods: 4.00000100.00000
beverages(nonalcoholic): 0.2000050.00000
beverages(alcoholic): 0.2000050.00000
breakfast cereal: 0.10000100.00000
cheese: 0.10000100.00000
chewing gum: 0.5000050.00000
condiments / relishes: 5.00000100.00000
confectionery froastings: 0.5000050.00000
egg products: 0.1000050.00000
fats / oils: 0.1000050.00000
fish products: 0.10000100.00000
frozen dairy: 0.1000030.00000
fruit ices: 0.1000050.00000
gelatins / puddings: 0.1000050.00000
granulated sugar: --
gravies: 0.1000050.00000
hard candy: 0.100005.00000
imitation dairy: 0.500005.00000
instant coffee / tea: 0.1000050.00000
jams / jellies: 0.10000100.00000
meat products: 0.10000100.00000
milk products: 0.50000200.00000
nut products: 0.10000100.00000
other grains: 0.1000050.00000
poultry: 0.1000050.00000
processed fruits: 0.100005.00000
processed vegetables: 0.1000050.00000
reconstituted vegetables: 0.1000050.00000
seasonings / flavors: 0.1000050.00000
snack foods: 0.1000050.00000
soft candy: 0.1000050.00000
soups: 0.10000200.00000
sugar substitutes: 0.1000010.00000
sweet sauces: 0.5000050.00000
Safety References:
EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):26446-38-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5360814
National Institute of Allergy and Infectious Diseases:Data
[(2S,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] hexadecanoate
 [(2S,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] hexadecanoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:26446-38-8
Pubchem (cid):5360814
Pubchem (sid):134996243
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:39300-95-3
Pubchem (cid):21140494
Pubchem (sid):135266168
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
HMDB (The Human Metabolome Database):HMDB39579
FDA Listing of Food Additive Status:View
EFSA Update of results on the monitoring of furan levels in food:Read Report
EFSA Previous report: Results on the monitoring of furan levels in food:Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food:Read Report
Potential Blenders and core components note
None Found
Potential Uses:
 emulsifying agents
Occurrence (nature, food, other):note
 not found in nature
[(2S,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] hexadecanoate
a-D-glucopyranoside, 3-O-(1-oxohexadecyl)-b-D-fructofuranosyl
3-O-hexadecanoyl-b-D-fructofuranosyl a-D-glucopyranoside
 nitto ester T-1570
 palmitic acid sucrose ester
 palmitic acid sucrose monoester
3-O-palmitoyl-b-D-fructofuranosyl a-D-glucopyranoside
 sucrapan P
 sucrose monopalmitate
 sucrose palmitic acid ester


Google Patents:Process for Solubilization of Flavor Oils
PubMed:Development and evaluation of optimized sucrose ester stabilized oleanolic acid nanosuspensions prepared by wet ball milling with design of experiments.
Leffingwell & Associates:Flavor Properties of FEMA GRAS List 25 flavor chemicals
Google Patents:Process for Solubilization of Flavor Oils
PubMed:Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and Lysolecithin.
PubMed:Thermal degradation kinetics of sucrose palmitate reinforced poly(lactic acid) biocomposites.
PubMed:Impact of surfactants on the crystal growth of amorphous celecoxib.
PubMed:Supersaturatable formulations for the enhanced oral absorption of sirolimus.
PubMed:Formulation and in vitro characterization of inhalable polyvinyl alcohol-free rifampicin-loaded PLGA microspheres prepared with sucrose palmitate as stabilizer: efficiency for ex vivo alveolar macrophage targeting.
PubMed:Palmitic acid analogs exhibit nanomolar binding affinity for the HIV-1 CD4 receptor and nanomolar inhibition of gp120-to-CD4 fusion.
PubMed:Study of gel-forming properties of sucrose esters for thermosensitive drug delivery systems.
PubMed:Enhanced bactericidal activity of enterocin AS-48 in combination with essential oils, natural bioactive compounds and chemical preservatives against Listeria monocytogenes in ready-to-eat salad.
PubMed:Rheological properties of wormlike micellar solutions being available in wide temperature range in sucrose palmitate systems.
PubMed:Calorimetric evaluations of Bacillus subtilis vegetative and spore cells colonial growth and suppressive effects of sucrose monopalmitate.
PubMed:Preparation and characterization of a new lipid nano-emulsion containing two cosurfactants, sodium palmitate for droplet size reduction and sucrose palmitate for stability enhancement.
PubMed:PFGSE-NMR study of the self-diffusion of sucrose fatty acid monoesters in water.
PubMed:Sucrose Derivative Surfactants Studied by Inverse Gas Chromatography.
PubMed:Effects of addition of hydrophobic sucrose fatty acid oligoesters on crystallization rates of n-hexadecane in oil-in-water emulsions.
PubMed:Bacterial spore inhibition and inactivation in foods by pressure, chemical preservatives, and mild heat.
PubMed:Lipase-catalyzed regioselective acylation of sucrose in two-solvent mixtures.
PubMed:Synergist effect of sucrose fatty acid esters on nisin inhibition of gram-positive bacteria.
PubMed:Brominated detergents as tools to study protein-detergent interactions.
PubMed:Improved oral absorption of a poorly water-soluble drug, HO-221, by wet-bead milling producing particles in submicron region.
PubMed:Structure-activity study of inhibition of amphotericin B (Fungizone) binding to sterols, toxicity to cells, and lethality to mice by esters of sucrose.
PubMed:Studies on sucrose-palmitate-stearate-containing vesicles encapsulating the cytostatic drug methylglyoxal-bis-guanyl-hydrazone.
PubMed:Cross-linked sodium carboxymethylcellulose as a carrier for dissolution rate improvement of drugs.
PubMed:[Isolation of a homogeneous functionally active beta-adrenergic receptor from bovine cerebellum using lauroyl sucrose. Effect of trypsin on receptor activity].
PubMed:Studies on the metabolic fate of sucrose esters in rats.
PubMed:[Saccharose esters as new auxillary substances in pharmacy. VII. Effect of sucrose monopalmitate on the biologic availability of sulfathiazole from suspensions].
PubMed:Modified substrates and modified products as inducers of carbohydrases.
PubMed:Surfactants as stimulants of enzyme production by microorganisms.
Inhibits deterioration of starch in wheat flour, and growth of microorganisms in soft drinks. Emulsifier, smooth texture agent, antifreeze and dispersing agent for foods. Component of protective coatings for fruit
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