Palmitic Acid, with the CAS number 57-10-3, is a saturated fatty acid commonly found in both animal and plant fats. In perfumery, it is primarily used as a fixative and emollient, helping to stabilize and enhance the longevity of fragrance compositions. Its waxy texture allows it to contribute to the overall body and richness of a scent, making it particularly useful in formulations that require a creamy or smooth feel. Palmitic Acid is often included in base accords or as part of a larger blend to provide a soft, fatty note that can round out sharper or more volatile ingredients. While it is generally regarded as safe for use in cosmetics, it is important to consider any regulatory guidelines that may apply, as certain fatty acids can be subject to specific restrictions depending on their concentration and application. As with many synthetic aroma chemicals, it is advisable to conduct thorough safety assessments and adhere to IFRA standards when incorporating Palmitic Acid into fragrance formulations. — AI-generated summary, 2026-09-02.
Palmitic acid has a very faint waxy, fatty odor reminiscent of tallow or old candle wax. In perfumery it is largely odorless in use and functions more as a structural/fixative component than a scent contributor.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1066.
Colorless or white flaky crystals.
Insoluble in water, approximately 10% soluble in alcohol, somewhat better in hot alcohol. Soluble in most perfume and flavor materials.
Virtually odorless when absolutely pure.
The taste is very bland, and the effect is really more a mouthfeel than an aroma or flavor.
The material is rarely, if ever, used in perfume compositions for olfactory purposes.
This acid finds some use in flavor compositions for imitation Butter and Cheese at amazingly low concentrations.
Produced from Palm kernel oil, Olive oil, Japan wax or Chinese vegetable tallow by saponification of the natural glyceryl esters.