Palmitic acid is a saturated long-chain fatty acid having 16 carbon backbone. In the body, excess carbohydrates are converted to palmitic acid. It is the first fatty acid formed during fatty acid synthesis and is a precursor to longer fatty acids. The chemical formula of palmitic acid is CH3(CH2)14COOH. The name itself indicates it as a major component of oil from fruit of oil palms. It is naturally present in palm kernel oil and palm oil as well as in cheese, butter, meat and milk. This common saturated fatty acids are found in plants, animals and microorganisms. It is regarded as the major component of palm oil. Palmitates are salts and esters of palmitic acid. Palmitate anion is an observed form of palmitic acid at physiologic pH (7.4). In purified form, it is a white crystalline scales which are insoluble in water having boiling point at 215 °C (419 °F; 488.15 K) at 10 mmHg and melting point at 63-64 °C (145.4-147.2 °F; 336.15-337.15 K).

This acid is one of several fatty acids used as a moisturizer or emollient in skin care. Fatty acids are oily molecules which integrate with glycerol for making many fats in nature. For pure palmitic acid, oil is boiled to break fatty acids off of the glycerol and different acids are separated out based on its boiling point. It is commonly used in skin care products in form of alkali salt where fatty acids react with alkali like sodium hydroxide for forming sodium palmitate.

Dietary Sources of Palmitic acid

Food name	Weight (g)	Palmitic acid (g)
Pilinuts	120	26.442
Pork	113	21.979
Kielbasa	370	21.967
Margarine	232	13.345
Brazilnuts	133	12.803
Cottonseed	149	12.565
Muenster cheese	132	12.168
Fontina cheese	132	11.165
Swiss cheese	132	11.033
Colby cheese	132	10.866
Egg	85	9.189
Salami	113	8.633
Monterey cheese	132	8.395
Blood sausage	100	8.3
Peanuts	146	8.284
Macadamia nuts	134	8.088
Pistachio	123	6.476
Sesame seeds	150	7.909
Parmesan cheese	100	7.481
Feta cheese	150	7.122