Caprylic/Capric Triglyceride
Also known as: Caprylic Triglyceride
Provides emolliency and beneficial fatty acids | Derived from coconut oil and glycerin
Addresses
EWG Safety Score
What Is Caprylic/Capric Triglyceride?
Caprylic/capric triglyceride is derived from coconut oil and glycerin and is considered an excellent emollient and skin-replenishing ingredient. Of note, its mix of fatty acids replenish skin’s surface. It works to trap water within skin and discourage trans-epidermal water loss, resulting in balanced skin hydration. Through its emollient properties, it also works to smooth skin.
Caprylic/capric triglyceride can also function as a thickener or penetration enhancer in skin care formulas and cosmetics, but its chief job is to moisturize and replenish skin. This ingredient’s value for skin is made greater by the fact that it’s considered gentle.
As a raw material caprylic/capric triglyceride is clear, non-viscous liquid. It is known to improve to the spreadability of formula.
Safety assessments have deemed capric/caprylic triglyceride safe in cosmetic formulations in concentrations below 50%, with reported uses varying between 0.1% to 35%.
Despite what is often purported on the internet skin care advice sites, there is no research showing caprylic/capric triglyceride is “comedogenic” or pore clogging. (This assumption is often tied to its relation to coconut oil.) Theoretically, because its molecular weight of 408 is below 500 Daltons, caprylic/capric triglyceride technically has the ability to penetrate the pore lining, but even that doesn’t inherently mean it will clog pores.
Benefits for Your Skin
Clinical Evidence & References
Published Research
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International Journal of Toxicology, September 2020, pages 34-35 [https://journals.sagepub.com/doi/abs/10.1177/1091581820951557]
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Periodica Polytechnica Chemical Engineering, 2014, pages 43-48 [https://pp.omikk.bme.hu/ch/article/view/7299]
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International Journal of Toxicology, January 2003, pages 4-5 [https://journals.sagepub.com/doi/10.1177/1091581803022S104]
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Food and Chemical Toxicology, January 2000, pages 79-98 [https://www.sciencedirect.com/science/article/abs/pii/S0278691599001064]
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