Sucrose Hexaoleate/Hexapalmitate/Hexastearate

INCI: SUCROSE HEXAOLEATE/HEXAPALMITATE/HEXASTEARATE

CAS Number
Not assigned
Function
Surfactant — Dispersing, Surfactant — Emulsifying, Surfactant — Cleansing
Safety Rating
GOOD

Regulatory Status

🇪🇺 EU Status permitted
🇺🇸 US Status permitted
US Notes Permitted; direct food additive (21CFR172.869); use concentration up to 5% reported in leave-on cosmetics

For full compliance data across 55 jurisdictions, use the Substance Compliance tool.

Safety Data

Margin of Safety (MoS)
adequate
Dermal Absorption
negligible
Sensitization
low

Calculate MoS for your specific formulation with the MoS Calculator.

Expert Verdict

All constituent acids (oleic, palmitic, stearic) individually reviewed safe by CIR. No VCRP uses but use concentrations reported (5% in leave-on). Mixed fatty acid composition.

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Concern Level: Low

Frequently Asked Questions

Is Sucrose Hexaoleate/Hexapalmitate/Hexastearate safe in cosmetics?

All constituent acids (oleic, palmitic, stearic) individually reviewed safe by CIR. No VCRP uses but use concentrations reported (5% in leave-on). Mixed fatty acid composition. The EU classifies Sucrose Hexaoleate/Hexapalmitate/Hexastearate as "permitted". Safety rating: GOOD.

Is Sucrose Hexaoleate/Hexapalmitate/Hexastearate allowed in the EU?

Sucrose Hexaoleate/Hexapalmitate/Hexastearate EU regulatory status: permitted. This is based on EU Regulation 1223/2009 and its amendments.

What does Sucrose Hexaoleate/Hexapalmitate/Hexastearate do in cosmetics?

Sucrose Hexaoleate/Hexapalmitate/Hexastearate functions as: Surfactant — Dispersing, Surfactant — Emulsifying, Surfactant — Cleansing. It is classified as a cosmetic ingredient in our database. CAS number: Not assigned.

What is the Margin of Safety for Sucrose Hexaoleate/Hexapalmitate/Hexastearate?

adequate The Margin of Safety (MoS) is calculated using SCCS methodology. A MoS above 100 is generally considered safe. Use the MoS Calculator tool to calculate MoS for your specific formulation and product category.

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