Glyceryl Monopalmitate (Glycerol Monopalmitate)

Glyceryl Monopalmitate – Non-Ionic Emulsifier and Thickener for Cosmetics and Food

Basic Information

• CAS Number: 26657-96-5

• Molecular Formula: C₁₉H₃₈O₄

• Molecular Weight: 330.50 g/mol

• Synonyms: Monopalmitin, 1-Palmitoyl glycerol, Glyceryl palmitate

• Appearance: White to off-white waxy solid or powder

• HLB Value: ~5.2 (lipophilic, suitable for O/W and W/O emulsions)

• Solubility: Soluble in oils and organic solvents; dispersible in water

• Storage: Store in tightly sealed containers in a cool, dry place, protected from light and moisture

Chemical Structure and Synthesis
Glyceryl monopalmitate is produced by the controlled esterification of glycerin with palmitic acid (C16:0 saturated fatty acid), yielding predominantly the monoester:
Glycerin + Palmitic Acid → Glyceryl Monopalmitate + H₂O
The reaction is carried out under controlled conditions (catalyst, temperature, water removal) to optimize monoester formation. The molecular structure features a hydrophilic glycerol head and a lipophilic palmitate chain, providing excellent amphiphilic properties.

Physicochemical Properties

• Amphiphilic – balances hydrophilic and lipophilic properties, reducing interfacial tension in emulsion systems.

• Emulsifying activity – stabilizes oil-in-water (O/W) and water-in-oil (W/O) emulsions, promoting homogeneity and stability.

• Thickening agent – increases viscosity and improves texture of creams, lotions, and sauces.

• Stabilizing effect – prevents phase separation and enhances product shelf life.

• Non-ionic – compatible with a wide range of ingredients and pH levels.

• Thermal stability – maintains performance under normal processing and storage conditions.

• Biodegradable and derived from renewable plant-based sources.

Applications

• Cosmetics and personal care: Used as a primary or co-emulsifier, thickener, and stabilizer in O/W and W/O creams, lotions, sunscreens, lip balms, and makeup products. Provides smooth, elegant textures with good spreadability.

• Food industry: Used as a food additive (E471) and emulsifier in margarines, spreads, sauces, dressings, baked goods, and confectionery. Improves texture, stability, and mouthfeel.

• Pharmaceuticals: Employed as an excipient, emulsifier, and stabilizer in topical ointments, creams, and suppositories.

• Other: Applied as a lubricant, plasticizer, and dispersant in specialty chemical formulations.

Key Benefits

• Effective emulsification for both O/W and W/O systems.

• Provides thickening and stabilizing properties, improving product consistency.

• Mild and non-irritating – suitable for sensitive skin and food applications.

• Thermal and oxidative stability – reliable over a wide temperature range.

• Biocompatible, biodegradable, and of natural origin.

• Compatible with a wide range of cosmetic, food, and pharmaceutical ingredients.

• Acts as a co-emulsifier, thickener, and stabilizer in complex formulations.

Recommended Use
Typical usage levels range from 1–5% of the formulation, depending on the desired emulsion stability, viscosity, and texture. For optimal performance, dissolve in the oil phase at elevated temperatures (60–70°C) before emulsification. Can be combined with co-emulsifiers and thickeners for tailored rheology.

Safety and Handling

• Generally recognized as safe (GRAS) for use in food and cosmetics at recommended concentrations.

• Low irritation potential; well-tolerated by skin and mucous membranes.

• Avoid contact with strong oxidizers and acids.

• Store in a cool, dry place, away from direct sunlight.

• Use appropriate personal protective equipment (gloves, safety goggles) when handling.

Quality Assurance
Each batch is tested for acid value, saponification value, and emulsification performance to ensure consistent quality.