Of the saturated fatty acids, lauric acid has greater antiviral, activity than other caprylic acid, capric acid or mysristic acid. According to published research, lauric acid is one of the best ‘inactivating’ fatty acid, and its monoglyceride is an even more effective antimicrobial than fatty acid alone.
Lauric acid is common constituent of vegetable fats, especially coconut oil and laurel oil.
There are only a few basic foods that contain lauric acid in more than trace amounts. These foods include the following: extracted lauric oils (coconut, palm kernel), whole coconut, creamed coconut (bar), coconut cream (fresh or canned), coconut milk (fresh or canned), heavy cream, table cream, half and half, whole milk.
Lauric acid derivatives are used widely as a key raw material on the manufacture of soaps, detergents and lauryl alcohol because of their foaming properties.
It also has uses in chocolate and confectionary coatings, margarines, simulated dairy products, baker filling and icings, dressings and spreads.
Saturated fatty acids: Lauric acid
