Myristic acid

Myristic acid (also known as tetradecanoic acid) is a common saturated fatty acid found in butterfat and is a minor component of many other animal fats and plant oils. It is named after the nutmeg (Myristica fragrans) from which it was first isolated in 1841 by Lyon Playfair.

Chemical structure[edit | edit source]

Myristic acid is a saturated fatty acid that consists of a chain of 14 carbon atoms, with a carboxyl group (COOH) at one end and a methyl group (CH3) at the other. The chemical formula of myristic acid is CH3(CH2)12COOH.

Sources[edit | edit source]

Myristic acid is found in most animal and vegetable fats, with the highest concentrations found in butterfat, coconut oil, and palm kernel oil. It is also found in significant amounts in nutmeg, palm oil, whale oil, and peanut oil.

Uses[edit | edit source]

Myristic acid is used in the production of esters for the manufacture of perfumes, flavors, and cosmetics. It is also used as a raw material in the production of soaps, lubricants, and plasticizers.

Health effects[edit | edit source]

While myristic acid is a natural component of many foods, it is a saturated fat and can contribute to heart disease when consumed in excess. The World Health Organization recommends limiting intake of myristic acid to less than 10% of total daily calories.

See also[edit | edit source]

Myristic acid Resources
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