W261408
Lauric acid
≥98%, FCC, FG
Synonym(s):
Dodecanoic acid, ABL, Lauric acid
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About This Item
Linear Formula:
CH3(CH2)10COOH
CAS Number:
Molecular Weight:
200.32
FEMA Number:
2614
Beilstein:
1099477
EC Number:
Council of Europe no.:
12
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.012
NACRES:
NA.21
grade:
FG
Halal
Kosher
Halal
Kosher
biological source:
palm oil
food allergen:
no known allergens
Recommended Products
biological source
palm oil
Quality Level
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.)
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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.
Application
- Deep Eutectic Solvent Self-Assembled Reverse Nanomicelles for Transdermal Delivery of Sparingly Soluble Drugs.: This paper discusses the development of deep eutectic solvent-based nanomicelles for enhancing the transdermal delivery of poorly soluble drugs, with potential applications in drug delivery systems (Li et al., 2024).
- 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).
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Eye Dam. 1
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point(F)
348.8 °F - closed cup
Flash Point(C)
176 °C - closed cup
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Influence of free fatty acids on sweet cream butter flavor. J
McDaniel MR, et al.
Journal of Food Science, 34(3), 251-254 (1969)
A study on characteristic flavor compounds in traditional Chinese rice wine?Guyue Longshan rice wine
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