Octyl Gallate stands out as a chemical compound produced by the esterification of gallic acid and 1-octanol. A white to off-white solid under standard conditions, Octyl Gallate often appears as a powder, crystalline solid, or sometimes as small, waxy pearls. The chemical structure, C15H22O5, reveals a molecular weight of 282.33 g/mol and points to a substance valued for its antioxidant function. The molecule features a gallic acid core with an octyl side chain, making it more lipophilic than other gallates. This modification ensures greater solubility in fats and oils, which paves the way for its use in various food and industrial formulations where oxidation threatens product stability.
Octyl Gallate holds a density close to 1.2 g/cm³ at room temperature. It melts between 89°C and 92°C, transforming from a faintly granular state to a clear, slightly viscous liquid. Solubility marks one of its significant traits: nearly insoluble in water, yet dissolves swiftly in ethanol, acetone, and various organic solvents. This selective solubility means that, in food-grade or cosmetic batches, it stays put in fat-rich matrices, making it dependable for stabilizing oils and extending shelf life. Solid at room temperature—showing up either as flakes or compact crystalline powder—Octyl Gallate resists caking and clumping in proper storage conditions.
International trade identifies Octyl Gallate typically with HS Code 2918.99, covering its status among other aromatic polycarboxylic acid derivatives. Sourcing runs back to plant-based gallic acid, mainly from gall nuts, tara pods, or tea leaves. Producers then react this with 1-octanol under rate-controlled esterification, which reduces unwanted side products. The finished product shows consistency in melting range and purity, generally above 98%. Low moisture content, under 0.5%, indicates correct processing and stable storage.
The antioxidant power defines Octyl Gallate’s practical value. By scavenging free radicals and halting chain reactions that drive rancidity, this chemical protects edible oils, fats, and personal care products. In food, it works together with other antioxidants to buffer the limits of BHA or BHT, since Octyl Gallate copes better with higher processing temperatures and long storage. In cosmetics, its stability enhances the shelf life of creams and lotions based on plant-derived or processed oils. Aside from the food sector, you find Octyl Gallate in industrial lubricants, some rubber compounds, and plastics that require oxidation resistance during prolonged exposure to heat or air.
Manufacturers ship Octyl Gallate as an off-white powder or crystalline flakes. Under the right lighting, the powder may shimmer subtly, yet true transparency only emerges after melting. Its feel is silky and non-dusty—a feature appreciated during manufacturing. Packing in tightly closed bags or drums, handled at warehouse temperatures under 25°C, keeps it free-flowing and ready for blending. Exposure to high moisture or light may lead to some yellowing or clumping, so stock rotation and climate-controlled rooms matter for quality retention.
Octyl Gallate typically earns a “harmful” tag only when dust is inhaled or when ingested in amounts well above regulatory limits. Eye and skin contact rarely sparks irritation, and long-standing assessments point toward a low hazard profile in everyday use. Always use gloves, masks, and proper ventilation during large-scale processing or bag opening, as with any fine chemical powder. Octyl Gallate degrades through standard waste water treatment processes, causing no bioaccumulation in aquatic systems. Regulatory scrutiny in the EU and US typically sets upper intake limits for food use, while industrial use faces only workplace dust and air quality controls.
A close look at the Octyl Gallate molecule shows a phenolic triol ring bound to an eight-carbon straight chain. Each oxygen’s placement ensures strong antioxidant and metal-chelating action. FTIR and UV-Vis tests confirm compound identity in production, with spectral features unique to its gallate backbone and octyl tail. High-purity lots display sharp melting transitions, while off-spec batches may show lower or broader melting points. Analytical chemists track these figures to guarantee compliance with international food safety standards and pharmaceutical monographs.
Refined for decades, Octyl Gallate finds its way into edible oils, fried snacks, and margarine, holding off rancidity better than simple phenolics or vitamin E alone. It works with lecithin in chocolate or baked goods to stop fat bloom and texture loss. In the personal care world, thick, oily emulsions depend on its stability under fluctuating temperatures. Risk management teams match its use with clear labeling, monitoring intake and workplace exposure. Driven by consumer interest in “clean label” antioxidants, suppliers push for transparency on raw material origin and full traceability. Its track record for safeguarding quality, combined with a safety profile acknowledged by global regulators, explains its lasting role in food, cosmetic, and technical product development.
