Capric acid (10 carbon atoms), from the Latin word caper, meaning goat, is a saturated fatty acid (no double bond so in shorthand 10:0) member of the sub-group called medium chain fatty acids (MCFA), from 6 to 12 carbon atoms.
Molecular weight: 172.2646 g/mol
Molecular formula: C10H20O2
IUPAC name: decanoic acid
CAS registry number: 334-48-5
In purified form it is a crystalline solid insoluble in water with melting point at 31.4 °C (88.52 °F; 304.55 K) and boiling point at 270 °C (518 °F; 543.15 K) at 760 mmHg.
Food sources of capric acid
Akoh C.C. and Min D.B. “Food lipids: chemistry, nutrition, and biotechnology” 3th ed. 2008
Chow Ching K. “Fatty acids in foods and their health implication” 3th ed. 2008