Safety grading GREEN – SAFE
Ascorbyl palmitate (E304) is the fat‑soluble ester of vitamin C (ascorbic acid) and palmitic acid. It is widely used as an antioxidant to protect fats and oils from rancidity and to stabilize colors and flavors. Major regulators consider it safe at permitted levels. The European Food Safety Authority (EFSA) concluded in its comprehensive re‑evaluation that there is no safety concern for the use of ascorbyl palmitate (E304(i)) and ascorbyl stearate (E304(ii)) as food additives at authorised uses and levels. In 2020 EFSA followed up the 2015 assessment to address data gaps in specific populations (e.g., very young infants) and the overall conclusion remained that no safety concern was identified at current uses.
At typical dietary exposures, adverse effects are rare. Occasional reports of mild gastrointestinal symptoms are associated mainly with high‑dose supplements, not normal food uses. Because the molecule includes palmitic acid (a saturated fatty acid) some readers worry about cardiovascular risk, however, the amounts contributed by the additive at legal use levels are extremely small and do not materially change dietary saturated fat intake. Allergic reactions are uncommon. Given its strong antioxidant function, long history of safe use, and affirmative regulatory evaluations, E304 is graded GREEN – SAFE for the general population. As always, individuals with specific medical advice to limit certain nutrients (e.g., strict low‑fat therapeutic diets for medical reasons) should follow their clinician’s guidance.
Should You Avoid E304 Ascorbyl palmitate?
No. For most consumers there is no reason to avoid it. It helps keep foods fresher by slowing oxidation, especially in fat‑rich products. People taking very high‑dose vitamin C ester supplements who experience stomach upset can simply reduce or discontinue supplemental use; food‑level exposure is far lower.
Common Uses
- Oils, margarines, spreads — delays rancidity and extends shelf life.
- Snack foods, baked goods, cereal bars — protects fats and flavors during storage.
- Chocolate and confectionery — stabilizes cocoa butter and helps retain aroma.
- Beverages and nutraceuticals — antioxidant protection in vitamin‑fortified drinks.
- Infant/medical foods (specific authorized uses) — antioxidant in fat‑containing formulas.
Common names / Synonyms
- L‑ascorbyl palmitate
- Vitamin C palmitate
- 6‑O‑palmitoylascorbic acid
- Ascorbyl 6‑palmitate
What is it?
Chemistry & structure. Ascorbyl palmitate is an ester formed by attaching a C16 saturated fatty acid (palmitic acid) to the 6‑hydroxyl group of vitamin C. This modification makes vitamin C lipophilic (fat‑soluble), enabling it to partition into fats and oils where it can intercept free radicals and break lipid‑peroxidation chains. Because it can regenerate other antioxidants (e.g., tocopherols) in lipid phases, it is often part of multi‑antioxidant systems.
How it’s produced. Industrial manufacture typically starts with fermentation‑derived L‑ascorbic acid. The esterification is achieved by acylation using palmitic acid (or palmitoyl chloride/palmitic anhydride) with catalysts or enzymatic (lipase‑catalyzed) methods under controlled conditions, producing a food‑grade crystalline powder. The product is only sparingly soluble in water but dissolves well in oils and ethanol, which is ideal for fat‑rich matrices.
Function in foods. In lipid systems, E304 donates electrons to reactive species, terminates radical propagation, and helps preserve sensory quality (aroma, color) during processing and storage. It can also act synergistically with citric acid (metal chelation) and tocopherols (vitamin E), giving broader protection across aqueous and lipid phases. Unlike some synthetic antioxidants (e.g., BHA/BHT), ascorbyl palmitate is a vitamin C derivative with a long history of use and very low toxicity. Typical use levels are in the mg/kg range, adjusted to fat content and processing conditions.
Where it’s allowed (EU vs US)
In the EU, ascorbyl palmitate is authorised as an antioxidant (E304) in the Union list of food additives for a wide range of foods under specific conditions. EFSA re‑evaluations (2015; 2020 follow‑up) did not identify safety concerns at authorised uses.
In the US, it is Generally Recognized as Safe (GRAS) for specified uses in foods and is widely used in fats/oils, snacks, and beverages.