What is Ascorbyl Palmitate? Its Functions in Food and FDA Regulation

What is Ascorbyl Palmitate?

Ascorbyl palmitate is a fat (oil) soluble form of vitamin C that is used as an antioxidant and preservative in foods, vitamins, drugs and cosmetics. Ascorbyl palmitate is an amphipathic molecule, which means one end is water-soluble and the other end is fat-soluble.

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Ascorbyl palmitate is an ester of ascorbic acid (vitamin C). Ascorbyl palmitate has an ascorbic acid head and a palmitic acid tail. It can act as a surfactant, and can be used to replace shortening in bread.

Function of Ascorbyl Palmitate in food as an Antioxidant

Ascorbyl Palmitate is a compound composed of of Ascorbic Acid (Vitamin C) and palmitic acid, a naturally occurring fatty acid.

  1. Increases dough’s water absorption by 4%
  2. Strengthens dough to ease machine handling.
  3. Has an anti-firming effect; can soften bread crumb
  4. Increases bread volume
  5. Reverses the detrimental effects of foreign proteins like defatted soy flour

Also Read: Type of Emulsifiers and Their Role in Bakery Products – Biscuits

Health Benefits of Ascorbyl Palmitate

  • is a preventative against stomach cancer and colon cancer.
  • reduces the toxic effects of acetaminophen better than ascorbic acid.
  • stimulates collagen synthesis at lower doses than ascorbic acid.
  • is a powerful free radical scavenger.

FDA regulation on Ascorbyl Palmitate

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Ascorbyl palmitate is regulated GRAS by the FDA in article 21CFR182.3149 in the Code of Federal Regulations. Its allowable use in margarine is not more than 0.02% by weight of the finished food, as regulated by the FDA in article 21CFR166.110 in the Code of Federal Regulations.

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