Polyglyceryl-6 Dipalmitate (Emulsifier)

Polyglyceryl-6 Dipalmitate – Lipophilic Diester Emulsifier for Stable Emulsions and Skin Conditioning

Chemical Structure and Synthesis
Polyglyceryl-6 dipalmitate is a non-ionic diester produced by the esterification of polyglycerin-6 (hexaglycerin, a polymer of six glycerol units) with two molecules of palmitic acid (hexadecanoic acid, C16:0). The reaction can be represented as:
(Gly)₆–(OH)₂ + 2 CH₃(CH₂)₁₄COOH → (Gly)₆–[O–CO–(CH₂)₁₄CH₃]₂ + 2 H₂O
Under controlled conditions with acid or base catalysts, two hydroxyl groups of the polyglycerol backbone are substituted with palmitate chains, resulting in a highly lipophilic diester. This structure enhances oil compatibility and emulsifying performance.

Physicochemical Properties

• Enhanced lipophilicity – two palmitate chains provide strong oil affinity, improving compatibility with fatty phases.

• Emulsifying activity – effectively reduces interfacial tension, stabilizing both oil-in-water (O/W) and water-in-oil (W/O) emulsions.

• Skin conditioning – acts as an emollient, smoothing and softening skin by reducing friction and providing a non-greasy feel.

• Texturizing effect – contributes to viscosity and improves the tactile properties of formulations.

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

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

• Biodegradable and derived from renewable plant-based sources (palm oil).

Applications

• Skin care: Creams, lotions, moisturizers, sunscreens – provides stable, creamy emulsions with excellent spreadability and skin conditioning.

• Hair care: Shampoos, conditioners – offers conditioning and detangling benefits.

• Color cosmetics: Foundations, lipsticks, mascaras – enhances pigment dispersion and texture.

• Food industry: Used as a food emulsifier and texturizer in margarines, spreads, and confectionery.

• Other: Suitable for use in microemulsions and as a co-emulsifier in complex formulations.

Key Benefits

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

• Enhanced lipophilicity – improves oil phase compatibility and emulsion stability.

• Provides emollient, skin-softening, and moisturizing properties.

• Improves product texture, spreadability, and sensory feel.

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

• Biodegradable and environmentally friendly.

• Compatible with a wide range of cosmetic and food 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 skin feel. 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 for use in cosmetics and food at recommended concentrations.

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

• 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.