Tocopheryl Acetate

Tocopheryl Acetate, CAS 58-95-7, is a raw material used as antioxidant, skin conditioning, vitamin in cosmetics applications. Supplied by ISF CHEM.

Acetate ester of tocopherol (vitamin E); used as a fat-soluble antioxidant.

INCI Name: Tocopheryl Acetate

Other names: DL-Alpha Tocopheryl Acetate, Vitamin E

This is an active ingredient for the cosmetic industry. It is an active component for use in cosmetic products for hair and skin. As an antioxidant, it protects cells against free radicals and prevents peroxidation of body lipids. It is also an effective moisturizer and improves the elasticity and smoothness of the skin. It is particularly suitable for use in sun care products and in everyday personal care products.

It is used in preparations such as sun care products, body lotions, face, hand and body creams, hair care products, as well as skin oils and decorative cosmetics (for example anti-cracking lip sticks, mascara, eyeshadow, lipstick, powder and foundation creams). In aqueous and water/alcohol preparations (for example face wash gels), the use of a solubilizing agent such as Cremophor RH 40 is required.

It is used at levels between 0.2% and 5.0% in products such as after-shave; after-shave lotion; vitamin shampoo; sun-after lotion with vitamin E acetate; multivitamin emulsion (W/O type); toilet soap with active ingredients; sun protection lotion; sun protection spray; sun protection gel; vitamin lotion; vitamin body care lotion (O/W type); and daily care cream with UV protection and vitamins.

For lipophilic pharmaceutical preparations (such as ointments, creams, oils and soft gelatin capsules), and for aqueous preparations that can be injected together with a solubilizing agent (such as syrups, drops, tonics and solutions), it is used together with a suitable solvent agent.

To enrich fats: for example margarine, low-fat margarine, foods containing solid and liquid fats (for example cakes, biscuits and dairy products). It also prevents the oxidation of fats in foods and the subsequent formation of a bitter taste.