Ascorbyl Palmitate (E304) · Oil-Soluble Vitamin C Antioxidant for Fats, Oils & Emulsions

Key characteristics

• Chemical name: L-ascorbyl palmitate (ascorbyl hexadecanoate), generally designated as E304(i) in food additive systems.
• Relationship to vitamin C: a fat-dispersible ester of L-ascorbic acid; retains antioxidant activity and may be considered a vitamin C source in some regulatory contexts.
• Appearance: typically a white to slightly yellowish, crystalline powder or fine granules, with neutral odour and a slightly fatty taste.
• Solubility:
  • Practically insoluble in water,
  • Soluble or readily dispersible in fats and oils,
  • Can be solubilised in appropriate food-grade solvents or emulsifiers for liquid formulations.
• Stability:
  • In dry form, stable when protected from heat, light and moisture,
  • In use, stability depends on temperature, matrix, presence of metals and exposure to oxygen,
  • Often used in combination with metal chelators, tocopherols and other antioxidants to optimise performance.
• Functional roles:
  • Antioxidant in fats and oils – helps slow formation of peroxides, rancid odours and off-flavours,
  • Colour and flavour protection – supports stability of pigments, flavours and vitamins in fat-rich systems,
  • Synergist – can work with tocopherols, BHA, BHT or other antioxidants to enhance overall oxidation control strategies.
• Comparison with water-soluble ascorbates:
  • Ascorbic acid and sodium ascorbate are water-soluble and mainly protect aqueous phases,
  • Ascorbyl palmitate is designed for fat phases, emulsions and oil-soluble components, enabling antioxidant action where water-soluble ascorbates are less effective.

Atlas supports R&D teams in selecting ascorbyl palmitate grades and in designing fat-phase antioxidant systems for edible oils, emulsions, flavours, bakery and nutrition products.

Indicative specification points

Detailed specifications are agreed for each grade and project. Typical food-grade ascorbyl palmitate (E304) parameters include:

• Assay: usually around ≥ 95.0% ascorbyl palmitate (on dried basis), depending on the reference standard used.
• Identification tests: confirm ascorbyl palmitate structure and ester linkage by appropriate chemical and instrumental methods.
• Specific optical rotation: within defined limits to verify L-ascorbyl configuration.
• Acid value / free ascorbic acid: controlled to ensure consistent performance and sensory impact.
• Melting range: specified to support processing and formulation design in fat systems.
• Loss on drying: limited for stability and flowability.
• Sulphated ash / residue on ignition: restricted to confirm low inorganic impurities.
• Heavy metals & selected elements: controlled according to food additive purity criteria.
• Related substances & impurities: maintained within specified limits to ensure predictable antioxidant behaviour.
• Microbiological quality: low counts suitable for use in edible oils, emulsions, flavourings and fat-rich foods under good manufacturing practice.
• Particle size / form: options from fine powders to slightly granular forms to improve handling, dust control and dispersion.

Each batch is supplied with a Certificate of Analysis (COA) and a detailed technical data sheet. Additional documentation (GMO/allergen status, dietary suitability, contaminants, residual solvents, origin statements, Halal/Kosher certificates, etc.) is available from approved producers in line with QA and regulatory expectations in export markets.

Edible oils, fats & frying systems*

• Refined vegetable oils and fats – used, within authorised levels, to slow oxidative rancidity and peroxide formation, often combined with tocopherols and other antioxidants.
• Margarines, spreads & shortenings – helps stabilise fat phase quality, colour and flavour during storage and distribution.
• Frying oils & fats* – in some markets, ascorbyl palmitate can be used as part of antioxidant systems for frying media, always subject to local regulations and oil turnover practices.

*Use in frying oils and certain edible oil applications must comply with local regulations on antioxidants in fats and oils, including permitted categories, maximum levels and labelling rules.

Emulsions, dressings & fat-rich foods

• Mayonnaise and salad dressings – helps protect oil components and fat-soluble flavours in oil-in-water emulsions, often together with acidulants and metal chelators.
• Water-in-oil emulsions (e.g. certain spreads and speciality fats) – supports longer shelf life and flavour stability.
• Sauces, dips and prepared foods – used in selected recipes to protect fat phases and embedded flavours.

Flavours & aroma systems

• Flavour oils and oleoresins – ascorbyl palmitate is added directly into oil-based flavour systems to help prevent oxidation and off-notes.
• Encapsulated flavours – may be used to protect the flavour core or fat phase in spray-dried or agglomerated flavour systems.

Bakery, confectionery & snacks

• Bakery fats and shortenings – helps maintain oxidative stability of fats used in biscuits, cakes and pastries, contributing to shelf-life of finished products.
• Chocolate and confectionery fillings – included in fat-based fillings, nut pastes and coatings to support flavour and colour stability.
• Snack seasonings and coatings – used in oil-based seasoning systems to protect flavour oils and colours applied to snacks.

Infant, medical & specialised nutrition*

• Infant formula and follow-on products* – in some markets, ascorbyl palmitate is used in fat blends and premixes to protect polyunsaturated fatty acids and fat-soluble nutrients, subject to very strict compositional and regulatory requirements.
• Medical and clinical nutrition* – used in specialised formulas where fat-phase stability is critical and regulations permit its use.
• Dietary supplements and nutraceutical oils* – incorporated into softgel capsules and oil suspensions to protect PUFA oils, flavour and active components.

*Use in infant and medical nutrition is highly regulated and must follow specific compositional standards, authorisations and contaminant limits in each country. Customers must confirm requirements before formulation.

Formulation guidance

• Dosage & regulatory limits:
  • Typical use levels are in the tens to a few hundreds of mg per kg of fat or finished product, depending on matrix and region,
  • Regulatory teams must verify permitted categories, maximum levels and labelling conditions for E304 in each market.
• Addition method:
  • Usually dispersed or dissolved in the fat or oil phase before mixing with other ingredients,
  • Can be incorporated as part of a liquid or powdered antioxidant premix for easier handling.
• Synergy & system design:
  • Frequently combined with tocopherols, citric acid, metal chelators and other antioxidants to build robust multi-component oxidation control systems,
  • Packaging (e.g. nitrogen flushing, MAP, light-barrier materials) should be integrated into the overall shelf-life strategy.
• Processing considerations:
  • Processing temperatures should be managed to avoid unnecessary thermal degradation,
  • Where possible, ascorbyl palmitate is added before final filtration and filling but after the most severe thermal treatment, balancing oxidation control and stability.

Quality & documentation

• Supplied as food-grade ascorbyl palmitate (E304) with agreed specifications for assay, identity, acid value, melting range, impurities and microbiological quality.
• Each lot is accompanied by a Certificate of Analysis (COA) and a technical data sheet outlining the main analytical parameters and test methods.
• Additional documents can include GMO and allergen status, dietary suitability (e.g. vegetarian/vegan where applicable), contaminants and heavy metals data, residual solvent declarations, BSE/TSE statements, origin declarations and Halal/Kosher certificates, depending on producer, grade and destination markets.
• Manufacturing sites typically operate under recognised ISO and food safety management systems (e.g. HACCP, FSSC/ISO 22000); certificates and audit support are available on request.
• Customers remain responsible for confirming authorised uses, maximum levels, additive classification, infant and medical nutrition standards, and labelling/claims for E304 in each country of sale.

Packaging, storage & logistics

• Standard packaging: typically 25 kg fibre drums or cartons with inner liners designed to protect against moisture, oxygen and contamination; alternative pack sizes can be evaluated for specific projects.
• Suitable for full-container or mixed-container loads together with other antioxidants, preservatives, vitamins, sweeteners, emulsifiers, thickeners and functional ingredients from the Atlas portfolio.
• Store in a cool, dry place, in tightly closed original packaging, away from direct sunlight, heat, moisture and strong oxidising agents to maintain antioxidant strength and physical quality.
• Typical shelf life is defined on the product specification and COA; customers should verify oxidation control performance, sensory impact and any vitamin contribution in their own products, processes and packaging formats across the intended shelf life.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored quotation, please share your intended applications (edible oils, margarines and spreads, dressings, sauces, flavour oils, bakery fats, confectionery fillings, infant or specialised nutrition, supplements, etc.), target fat-phase protection level, process conditions (temperature profile, metal exposure, packaging atmosphere), annual volume, packaging requirements and documentation/certification needs. Our team will recommend suitable ascorbyl palmitate grades and antioxidant system concepts aligned with your technical, regulatory and commercial objectives.