Ethyl palmitate(CAS: 628-97-7)

CAS Number
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Basic Information
Molecular Formula
C18H36O2
Molecular Weight
284.48 g/mol
Physical Properties
Melting Point
24-26 °C (lit.)
Boiling Point
192-193 °C/10 mmHg(lit.)
Density
0.857 g/mL at 25 °C(lit.)
Chemical Identifiers
SMILES
CCCCCCCCCCCCCCCC(=O)OCC
InChIKey
XIRNKXNNONJFQO-UHFFFAOYSA-N
Database References
MDL Number
MFCD00008996
Beilstein Registry Number
1782663
FAQ
Ethyl palmitate is a commonly used ester with the chemical formula C17H34O2. It is a colorless, odorless liquid with a faint, pleasant scent. This compound is known for its low toxicity and high solubility in organic solvents. It is widely used in various industries due to its emollient properties and ability to act as a fragrance carrier.
Ethyl palmitate is primarily used in the fragrance and flavor industry as a solvent and aroma carrier. It also finds applications in pharmaceuticals for its skin-softening properties, in cosmetics as an emollient, and in food products as a flavoring agent. Additionally, it is used in research for its chemical versatility and in industrial coatings for its film-forming capabilities.
Ethyl palmitate is generally considered safe when used in accordance with recommended guidelines. It has low toxicity and is not classified as a harmful substance under most safety standards. However, proper handling is still advised, particularly in industrial settings, to avoid skin contact and inhalation. Protective gloves and ventilation should be used when working with larger quantities.
Ethyl palmitate should be stored in a cool, dry, and well-ventilated area, away from direct sunlight. It is stable under normal storage conditions but should be kept in a sealed, airtight container to prevent evaporation and contamination. Maintaining a temperature range of 15-25°C and low humidity is recommended for optimal preservation.
Safety Notice
Please verify product specifications and safety data before use. Contact the supplier for detailed safety information.
Always follow proper handling procedures
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