Palmitic acid is a saturated long-chain fatty acid having 16 carbon backbone. In the body, excess carbohydrates are converted to palmitic acid. It is the first fatty acid formed during fatty acid synthesis and is a precursor to longer fatty acids. The chemical formula of palmitic acid is CH3(CH2)14COOH. The name itself indicates it as a major component of oil from fruit of oil palms. It is naturally present in palm kernel oil and palm oil as well as in cheese, butter, meat and milk. This common saturated fatty acids are found in plants, animals and microorganisms. It is regarded as the major component of palm oil. Palmitates are salts and esters of palmitic acid. Palmitate anion is an observed form of palmitic acid at physiologic pH (7.4). In purified form, it is a white crystalline scales which are insoluble in water having boiling point at 215 °C (419 °F; 488.15 K) at 10 mmHg and melting point at 63-64 °C (145.4-147.2 °F; 336.15-337.15 K).
This acid is one of several fatty acids used as a moisturizer or emollient in skin care. Fatty acids are oily molecules which integrate with glycerol for making many fats in nature. For pure palmitic acid, oil is boiled to break fatty acids off of the glycerol and different acids are separated out based on its boiling point. It is commonly used in skin care products in form of alkali salt where fatty acids react with alkali like sodium hydroxide for forming sodium palmitate.
Dietary Sources of Palmitic acid
|Food name||Weight (g)||Palmitic acid (g)|
The diet with large amounts of Palmitic acid can promote chances of heart disease.