Caprylic acid is an eight-carbon saturated fatty acid. Empirical formula for caprylic acid is C8H16O2. It occurs as a normal constituent of fats and oils in various foods.
It naturally found in palm and coconut oil a in the milk of humans and bovines. Along with butyric and lauric acid, it constitutes a major proportion of naturally occurring saturated fats and oils.
Caprylic acid is classified as a medium-chain fatty acid and is chemically known as octanoic acid. It is colorless leaf or oily liq.; unpleasant odor; burning rancid taste.
Caprylic acid is commercially manufactured by the oxidation of octanol. It can also be synthesized from 1-heptene.
The U.S Food and Drug Administration has approved caprylic acid with “generally recognizable as safe” GRAS status.
Caprylic acid
Nutrition is a scientific discipline that encompasses a structured body of knowledge. It includes various fields such as clinical nutrition, community nutrition, public health, food policy, and food science. At its core, nutrition is the study of how the body utilizes food. It is essential to life. Understanding nutrition enables us to make better dietary choices by determining the necessary nutrient intake, identifying optimal food sources, and recognizing beneficial or harmful food components.
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