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Merck

W261408

Lauric acid

≥98%, FCC, FG

Sinónimos:

Dodecanoic acid, ABL, Lauric acid

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Fórmula lineal:
CH3(CH2)10COOH
Número CAS:
143-07-7
Peso molecular:
200.32
FEMA Number:
2614
Council of Europe no.:
12
UNSPSC Code:
12164502
PubChem Substance ID:
24901204
Flavis number:
8.012
EC Number:
205-582-1
NACRES:
NA.21
MDL number:
MFCD00002736
Beilstein/REAXYS Number:
1099477
Organoleptic:
fatty
Grade:
FG
Halal
Kosher
Biological source:
palm oil
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Documentos clave

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Nombre del producto

Lauric acid, ≥98%, FCC, FG

Quality Level

400
300

SMILES string

CCCCCCCCCCCC(O)=O

InChI

1S/C12H24O2/c1-2-3-4-5-6-7-8-9-10-11-12(13)14/h2-11H2,1H3,(H,13,14)

InChI key

POULHZVOKOAJMA-UHFFFAOYSA-N

biological source

palm oil

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.860
FDA 21 CFR 173.340

vapor pressure

1 mmHg ( 121 °C)
50 mmHg ( 210 °C)

assay

≥98%

bp

225 °C/100 mmHg (lit.)

mp

44-46 °C (lit.)

density

0.883 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

fatty

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  • An Eco-Friendly and High-Yield Extraction of Rare Earth from the Leaching Solution of Ion Adsorbed Minerals.: Presents an eco-friendly method for extracting rare earth elements from leaching solutions, emphasizing the role of lauric acid in improving the extraction process (Yu et al., 2024).

General description

Lauric acid is the most abundant fatty acid present in coconut oil. It is also one of the main flavor constituents of Chinese rice wine and sweet cream butter. Lauric acid is commonly used in lubricants and also in edible-coating formulations.

pictograms

Corrosion
GHS05

signalword

Danger

hcodes

H318

Hazard Classifications

Eye Dam. 1

Clase de almacenamiento

11 - Combustible Solids

wgk

WGK 1

flash_point_f

348.8 °F - closed cup

flash_point_c

176 °C - closed cup

ppe

Eyeshields, Gloves, type N95 (US)

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Certificados de análisis (COA)

Lot/Batch Number
SHBS8777
SHBS9059
SHBS0905
SHBR4650
SHBR7038

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  1. Which document(s) contains shelf-life or expiration date information for a given product?

    If available for a given product, the recommended re-test date or the expiration date can be found on the Certificate of Analysis.

  2. How do I get lot-specific information or a Certificate of Analysis?

    The lot specific COA document can be found by entering the lot number above under the "Documents" section.

  3. How do I find price and availability?

    There are several ways to find pricing and availability for our products. Once you log onto our website, you will find the price and availability displayed on the product detail page. You can contact any of our Customer Sales and Service offices to receive a quote.  USA customers:  1-800-325-3010 or view local office numbers.

  4. What is the Department of Transportation shipping information for this product?

    Transportation information can be found in Section 14 of the product's (M)SDS.To access the shipping information for this material, use the link on the product detail page for the product. 

  5. My question is not addressed here, how can I contact Technical Service for assistance?

    Ask a Scientist here.

Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 608-608 (2012)
Influence of free fatty acids on sweet cream butter flavor. J
McDaniel MR, et al.
Journal of Food Science, 34(3), 251-254 (1969)
Coconut oil as base oil for industrial lubricants-evaluation and modification of thermal, oxidative and low temperature properties.
Jayadas NH and Prabhakaran Nair K.
Tribology International, 39(9), 873-878 (2006)
Edible coatings for lightly processed fruits and vegetables.
Baldwin EA, et al.
Hortscience: a Publication of the American Society For Horticultural Science Hortscience, 30(1), 35-38 (1995)
Adam D Carrithers et al.
ACS nano, 14(5), 5417-5425 (2020-03-27)
When a sessile droplet of a complex mixture evaporates, its nonvolatile components may deposit into various patterns. One such phenomena, the coffee ring effect, has been a topic of interest for several decades. Here, we identify what we believe to
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