Combination of the fatty acid palmitate with ascorbic acid (vitamin C, a n atural acid), which occurs naturally in most fruits and vegetables. Palmitic acid is produced from fat (for ascorbate see E300).
Function & characteristics:
Anti-oxidant in fatty products, especially added to prevent rancidity in plant oils with many unsaturated fatty acids. Also used for the food colours E160 and E161 to prevent oxidation of these colours.
Many different (fatty) products.
Acceptable Daily intake:
Up to 1.25 mg/kg body weight
No side effects known in the concentrations used.
Ascorbic acid and ascorbates can normally be consumed by all religious groups, vegans and vegetarians. However, there is the possibility that the palmitic acid used is obtained from animal fat, although the main source is vegetable fat. Use of animal (incl. pork) fat cannot be ruled out completely.