This acid is formed with many others from butter and goats’ fat. It is also produced by the oxidation of the oil of rue.
Capric acid is also contained in small quantity in the fatty acids of the coconut oil. Capric acid has been added to the list of coconut’s antimicrobial components.
Capric acid is solid, and has the shape of colorless needles at the temperature of 62 °F. At 64°F it melts into transparent colorless liquid resembling a volatile oil. It specific gravity at 64 °F is 0.9103.
This acid is sparingly soluble in boiling water, but it separates completely, in glistening plates, as the liquid cools; its taste is sour and burning.
Capric acid is generally purified by causing it to combine with Barium hydroxide: the salt thus obtained crystallizes in brilliant plates.
The acid is used, among other things, in the manufacture of esters for fruit flavor.
Saturated fatty acid: Capric acid
