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ACETYLATED LARD GLYCERIDE.

Valuable CAS 68990-55-6 / SKIN CONDITIONING - EMOLLIENT

Acetylated Lard Glyceride is a skin-conditioning agent derived from lard, recognized for its emollient properties. It forms a protective barrier on the skin, aiding in moisture retention and improving overall skin texture.

emollient skin conditioning viscosity controlling

Science

This ingredient creates a thin hydro-lipidic film, effectively preventing trans-epidermal water loss (TEWL) and enhancing the even distribution of oil-soluble components like UV filters. It also functions as a viscosity-increasing agent and co-emulsifier, stabilizing oil-in-water formulations.


Research

High confidence
Effective range ≤10%
Optimal

1.6%

Key findings

  1. 01 A 2017 CIR survey reported 1.6% as the maximum concentration of use for Lard Glyceride, with no toxicity observed at typical levels.
  2. 02 Historically, concentrations up to 10% have been utilized in cosmetic products, with its safety reaffirmed by the CIR expert panel within established impurity limits.

Transparency

Not commonly dusted

The Formula

Solubility
Oil
Optimal pH 5 – 8
0 7 14

Stability

As an ester, it is prone to hydrolysis outside the optimal pH range of 5.0-8.0, making it unstable in highly acidic or alkaline environments. It is often employed in nanodispersions to stabilize hydrophobic substances effectively.

Synergies

  • Enhances distribution of oil-soluble ingredients (e.g., UV filters)

Conflicts

  • Strong oxidizing agents
  • Strong acids
  • Strong bases

Safety

CIR Status
Safe as used
Max tested
1.6%
Sensitization risk Low

Its safety is conditional on strict limits for heavy metal and pesticide contaminants, such as lead (<0.1 ppm), arsenic (<3 ppm), and mercury (<1 ppm). Its precursor, lard, is classified as GRAS by the FDA.


Your Skin

Yes Normal
Yes Dry
No Oily
Yes Sensitive
Irritancy Low
Comedogenicity Medium

Our Assessment

Valuable

A valuable emollient and skin-conditioning agent, Acetylated Lard Glyceride enhances skin barrier function while improving formulation stability and ingredient distribution.


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References