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Dodecyl gallate, permitted in food, is a strong sensitizer
Author(s) -
Meeren H. L. M.
Publication year - 1987
Publication title -
contact dermatitis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.524
H-Index - 96
eISSN - 1600-0536
pISSN - 0105-1873
DOI - 10.1111/j.1600-0536.1987.tb01449.x
Subject(s) - propyl gallate , gallic acid , cosmetics , chemistry , gallate , phenols , food science , organic chemistry , antioxidant , nuclear chemistry
Additives are now an established part of our packaged food. Some, like colouring agents and flavouring compounds are hardly necessary or even redundant. Others, mainly antimicrobials and antioxidants, are very important. Antioxidants are not only added to food, but also to cosmetics, pharmaceuticals and industrial products. Dodecyl gallate belongs with propyl‐ and octyl‐gallate to the synthetic esters of gallic acid. These lipid‐soluble phenols are very effective antioxidants. We found contact allergy in 4 of 10 workers having only limited contact with dodecyl gallate in the very low concentration of 0.05%. It is important to recognize its strong sensitizing capacity. Workers working with dodecyl gallate should avoid direct skin contact.