Myristic acid

Description

Myristic acid is identified by CAS 544-63-8, molecular formula C14H28O2 and molecular weight 228.21 g/mol. UNII 0I3V7S25AW; ChEBI 28875; InChIKey TUNFSRHWOTWDNC-UHFFFAOYSA-N. Boiling Point: 482.9 °F at 100 mmHg (NTP, 1992); Boiling Point: 326.2 °C; Boiling Point: 326.2 °C @760 [mm Hg].

Identification

CAS Registry Number	544-63-8
PubChem CID	11005
Molecular formula	C14H28O2
Molecular weight	228.21 g/mol
IUPAC name	tetradecanoic acid
InChIKey	TUNFSRHWOTWDNC-UHFFFAOYSA-N
UNII (FDA)	0I3V7S25AW
ChEBI ID	CHEBI:28875
FEMA number	2764
JECFA number	113

Computed Descriptors

Molecular Weight	228.37
XLogP3	5.3
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	12
Exact Mass	228.208930132
Monoisotopic Mass	228.208930132
Topological Polar Surface Area	37.3
Heavy Atom Count	16
Formal Charge	0

Physical & Chemical Properties

Boiling Point	482.9 °F at 100 mmHg (NTP, 1992)
Boiling Point	326.2 °C
Boiling Point	326.2 °C @760 [mm Hg]
Melting Point	129 °F (NTP, 1992)
Melting Point	53.9 °C
Melting Point	54 °C
Solubility	In water, 22 mg/L at 30 °C
Solubility	0.00107 mg/mL
Density	0.8622 at 54 °C/4 °C
Density	0.8622 @ 54°C

Physical description & handling notes

• Tetradecanoic acid is an oily white crystalline solid. (NTP, 1992)
• Liquid; Liquid; Other Solid; Dry Powder; Other Solid
• White oily solid; [Hawley] Colorless, white, or faintly yellow solid; [CHEMINFO]
• Solid
• hard, white, or faintly yellowish, somewhat glossy, crystalline solid
• Oily, white, crystalline solid

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, LUBRICANT OR RELEASE AGENT, SURFAC Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Burnt, Cheese, Harsh, Oil FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, LUBRICANT OR RELEASE AGENT, SURFACE-ACTIVE AGENT
GHS notification summary	80.5% (2188 / 2717)

GHS Hazard Classification

GHS notification summary	80.5% (2188 / 2717)
Reported hazard statements	H319 (13.2%)

Documented Uses

• Found in most animal and vegetable fats; [Merck Index] Used as a flavor and fragrance in food, soaps, shaving creams, perfumes, and cosmetics; Also used in lubricants and coatings for anodized aluminum; [HSDB]
• Aluminum Producing [Category: Industry]
• CHEM INT FOR NITROGEN DERIVS-EG, ALKANOLAMINE CONDENSATES
• CHEM INT FOR ISOPROPYL MYRISTATE (EMOLLIENT, PLASTICIZER)
• Myristic acid is used in the food industry as a flavor ingredient. It is found widely distributed in fats throughout the plant and animal kingdom, including common human foodstuffs, such as nutmeg.
• Soaps, cosmetics, synthesis of esters for flavors and perfumes, component of food-grade additives.

Synonyms

Tetradecanoic acid; MYRISTIC ACID; 544-63-8; n-Tetradecanoic acid; n-Tetradecoic acid; n-Tetradecan-1-oic acid; Crodacid; 1-Tridecanecarboxylic acid; Hystrene 9014; Hydrofol acid 1495; Univol U 316S; Emery 655; Myristinsaeure; Myristic acid, pure; tetradecoic acid; FEMA No. 2764

Frequently Asked Questions

What are the CAS number and molecular formula of Myristic acid?

CAS 544-63-8; molecular formula C14H28O2; molecular weight 228.21 g/mol.

What other names is Myristic acid known by?

Tetradecanoic acid, MYRISTIC ACID, 544-63-8, n-Tetradecanoic acid, n-Tetradecoic acid, n-Tetradecan-1-oic acid.

What is the regulatory status of Myristic acid?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, LUBRICANT OR RELEASE AGENT, SURFAC; Flavoring Agents.

Is Myristic acid classified as hazardous?

80.5% of GHS notifications report no hazard classification (2188 of 2717).

What are the key physical properties of Myristic acid?

Boiling Point: 482.9 °F at 100 mmHg (NTP, 1992); Boiling Point: 326.2 °C; Boiling Point: 326.2 °C @760 [mm Hg]; Melting Point: 129 °F (NTP, 1992).

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.