Faint waxy-fatty odor reminiscent of candle wax or tallow, with a subtle soapy nuance. Essentially odorless in most formulation contexts and used primarily as a fixative, opacifier, or structural component rather than for its scent.AI · claude-opus-4-7
Composition, IFRA restriction figures, allergen concentrations and where this material is bought are part of Perfume Foundry’s curated library and need an account. Create one or sign in.
Perfume and Flavor Chemicals, page 1266.
White leafy crystals.
Very slightly soluble in water, slightly soluble in cold alcohol, better in hot alcohol. Soluble in most oils.
Pure material is virtually odorless and has very little taste, but slightly waxy mouthfeel at concentrations higher than 1000 ppm. Ordinary or lower grades may have a faint oily-fatty odor and taste, mostly carried over from the starting material in making the acid.
The acid is used more commonly in flavor compositions and in foods. For imitation Butter and Vanilla, occasionally in Coconut, etc. the acid is used at concentrations varying from 2-10 ppm in most products up to 4000 ppm in certain types of candy (imitation chocolate, hardened chocolate coverings, etc.).
Stearic acid is occasionally used in perfume compositions, mainly as a blender and waxy diluent in artificial flower absolutes or certain fragrances or bases, e.g. Mimosa, Tuberose, etc. It has practically no odor value.
The acid is used more commonly in flavor compositions and in foods.
1) by hydrogenation of oleic acid or cottonseed oil. This produces generally a higher grade of stearic acid, practically free from palmitic acid. 2) by saponification and acidification of various types of tallow. This yields poorer grades of stearic acid with substantial amounts of palmitic acid, etc.