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
It occurs as glycerol ester in animal fats like those present in goat and cow butter, and plant oils like coconut oil.
The unpleasant odor reminiscent of goats is due to its free hence also his name.
- 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