Through esterification with palmitic acid, vitamin C, which is actually water-soluble, becomes fat-soluble. Vitamin C palmitate is also suitable for use in foodstuffs, but is much more stable than vitamin C, which is very sensitive to oxidation and heat.
 
Since vitamin C palmitate is stable up to 113°C, it can be melted in the oil phase.
 
Thanks to a synergistic effect of vitamin C palmitate with vitamin E, its antioxidant effect is significantly prolonged and lipids are better protected against oxidation. It is often sufficient to supplement the conventional product protection with vitamin E with 0.2% vitamin C palmitate.
 
The ability to have a regenerating effect on connective tissue damage makes the vitamin C derivative very popular in anti-aging formulations. It is also very common for its good effect on inflammatory and blemished skin conditions.
 
Usage concentration: 
1-5%; as an antioxidant in vegetable oils, about 0.2% (along with 0.2% vitamin E).