Restricted: EWG VERIFIED products cannot contain this ingredient without adequate substantiation
Palm Kernel Acid is a mixture of fatty acids derived from Elaeis Guineensis (Palm) Kernel Oil(q.v.).
See how this product scores for common concerns.
LOWAllergies & Immunotoxicity
LOWDevelopmental and Reproductive Toxicity
- DATA SOURCES
Products with this Ingredient
|Risk assessment method deficiencies and data gaps - Maximum reported "as used" concentration is basis of safety assessment by industry safety panel (Cosmetic Ingredient Review, CIR) - implicit safe concentration limit in product||Cosmetic Ingredient Review Assessments|
|0 studies in PubMed science library may include information on the toxicity of this chemical||NLM PubMed|
|Industry or government recommendations for safe use: restrictions on concentration, impurities, product types, or manufacturing methods - any||Cosmetic Ingredient Review Assessments|
- CIR (Cosmetic Ingredient Review). 2006. CIR Compendium, containing abstracts, discussions, and conclusions of CIR cosmetic ingredient safety assessments. Washington DC.
- NLM (National Library of Medicine). 2012. PubMed online scientific bibliography data. http://www.pubmed.gov.
Cosmetics and personal care products are not required to be tested for safety before being allowed on the market. The Skin Deep® scoring system was designed to help the public understand whether a product is safe to use or whether it contains ingredients of concern.
Every product and ingredient in Skin Deep gets a two-part score – one for hazard and one for data availability. The safest products score well by both measures, with a low hazard rating and a fair or better data availability rating.HOW WE DETERMINE SCORES
The Skin Deep ingredient hazard score, from 1 to 10, reflects known and suspected hazards linked to the ingredients. The EWG VERIFIED® mark means a product meets EWG’s strictest criteria for transparency and health.
The Skin Deep data availability rating reflects the number of scientific studies about the product or ingredient in the published scientific literature.