Quick answer

Functions as an emollient, emulsifier, cleansing and texture-enhancing ingredient in skin care formulas; Protects skin's surface against water loss and helps shore up skin's protective barrier; May be synthetic or animal-derived; Described as white to faintly yellow crystals/powder in its raw material form. Key benefits: Hydration.

Stearic Acid

Updated

Stearic acid

Purpose

Emollient, emulsifier, cleansing and texture-enhancing ingredient. Protects skin’s surface against water loss and helps shore up skin’s protective barrier.

Rating

GOOD

Category

Emollient, Emulsifier, Texture Enhancer

INCI Purpose

CLEANSING, EMULSION STABILISING, FRAGRANCE, REFATTING, SURFACTANT - CLEANSING, SURFACTANT - EMULSIFYING

Benefits

Hydration — Attracts and locks in moisture to keep skin plump and dewy

Alternative Names

At a Glance

Functions as an emollient, emulsifier, cleansing and texture-enhancing ingredient in skin care formulas

Protects skin’s surface against water loss and helps shore up skin’s protective barrier

May be synthetic or animal-derived

Described as white to faintly yellow crystals/powder in its raw material form.

Article

Stearic acid is a versatile fatty acid that functions as an emollient, emulsifier, cleansing and texture-enhancing ingredient in skin care formulas.

It has been shown to protect skin’s surface against water loss and help shore up skin’s protective barrier. Stearic acid is also found in makeup formulas. This ingredient may be synthetic or animal-derived (Paula’s Choice uses the synthetic version). It is described as white to faintly yellow crystals/powder in its raw material form.

The Cosmetic Ingredient Review Expert Panel reaffirmed stearic acid’s safety in their 2019 assessment. Their report surveyed products containing up to 37.4%.

See: Surfactant

References

Cosmetic Ingredient Review, May 2019, pages 1-61 International Journal of Cosmetic Science, August 2008, page 310 Therapeutics for the Clinician, May 2005, pages 317-324 Journal of Cosmetic Science, December 2003, pages 559-568