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lauric acid

Chemical Structure

General Material Information

Preferred name lauric acid
Trivial Name Lauric acid
Short Description N-dodecanoic acid
Formula C12 H24 O2
CAS Number 143-07-7
FEMA Number 2614
Flavis Number 8.012
ECHA Number 205-582-1
FDA UNII 1160N9NU9U
Nikkaji Number J2.548H
Beilstein Number 1099477
MDL MFCD00002736
COE Number 12
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 111 lauric acid
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 143-07-7 ; LAURIC ACID
Synonyms
  • acide laurique
  • dodecanoic acid
  • N- dodecanoic acid
  • dodecoic acid
  • dodecylate
  • dodecylic acid
  • duodecylic acid
  • edenor C 1298-100
  • kortacid 1299
  • lauric acid (natural)
  • lauric acid FCC
  • lauric acid fine powder 50 mesh
  • lauric acid natural
  • lauric acid synthetic
  • laurostearic acid
  • lauroyl alcohol
  • lunac L 70
  • lunac L 98
  • nissan NAA 122
  • philacid 1200
  • prifac 2920
  • 1-undecane carboxylic acid
  • 1-undecanecarboxylate
  • univol U 314
  • 1-Undecanecarboxylic acid
  • ABL (dodecanoic acid)
  • Aliphat No. 4
  • Vulvic acid
  • Neo-Fat 12-43
  • n-Dodecanoic acid
  • Neo-Fat 12
  • Emery 651
  • Hystrene 9512
  • NAA 312
  • NSC 5026
  • NAA 122
  • Prifac 2922
  • Edenor C 12
  • Prifrac 2920
  • ContraZeck
  • 1-Dodecanoic acid
  • Imex C 1299
  • Palmac 98-12
  • Edenor 12/98-100
  • Palmera B 1231
  • Edenor C 12-98-100
  • Lasacid FC 12
  • Laurates
  • Dodecanoates
  • Palmae 99-12
  • D 97385
  • Edenor C12-99
  • Coconut Hard 34
  • Coconut Hard 42
  • Radiacid 0624
  • NS 6
  • FA12:0
  • Pofac 1299
  • Palmera A 9912
  • LA 1299
  • SY-LA 0002
  • MeSH ID: D007848
  • NAAR 122

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Literature & References

dodecanoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:143-07-7
Pubchem (cid):3893
Pubchem (sid):134973590
Flavornet:143-07-7
Pherobase:View
Publications by Info
Lauric Acid
Publications by PubMed
Application of a statistically enhanced, novel, organic solvent stable lipase from Bacillus safensis DVL-43.
Designer laying hen diets to improve egg fatty acid profile and maintain sensory quality.
Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.
Optimal formation of hexyl laurate by Lipozyme IM-77 in solvent-free system.
Safety assessment of myristic acid as a food ingredient.
The primate amygdala: Neuronal representations of the viscosity, fat texture, temperature, grittiness and taste of foods.
Production of gamma-lactones by the brown-rot basidiomycete Piptoporus soloniensis.
Genetic engineering of foods to reduce the risk of heart disease and cancer.
Lauric acid in crown daisy root exudate potently regulates root-knot nematode chemotaxis and disrupts Mi-flp-18 expression to block infection.
Blend-modification of soy protein/lauric acid edible films using polysaccharides.
The effect of diesters and lauric acid on rheological properties of air/water interfaces stabilized by oligofructose lauric acid monoesters.
Lauroyl-L-aspartate decreased food intake and body temperature in neonatal chicks.
A model to predict the ATP equivalents of macronutrients absorbed from food.
Link between lipid metabolism and voluntary food intake in rainbow trout fed coconut oil rich in medium-chain TAG.
Bacterial flora of processed broiler chicken skin after successive washings in mixtures of potassium hydroxide and lauric acid.
Antimicrobial activity of potassium hydroxide and lauric acid against microorganisms associated with poultry processing.
Effect of alpha-linolenic, capric and lauric acid on the fatty acid biosynthesis in Staphylococcus aureus.
Identification and determination of carboxylic acids in food samples using 2-(2-(anthracen-10-yl)-1H-phenanthro[9,10-d]imidazol-1-yl)ethyl 4-methylbenzenesulfonate (APIETS) as labeling reagent by HPLC with FLD and APCI/MS.
Antilisterial activity of lactose monolaurate in milk, drinkable yogurt and cottage cheese.
Simultaneous determination of mono-, di-, and triglycerides in multiphase systems by online Fourier transform infrared spectroscopy.
Solvent-free enzymatic synthesis of 1, 3-Diacylglycerols by direct esterification of glycerol with saturated fatty acids.
Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bologna.
Two-step method of enzymatic synthesis of starch laurate in ionic liquids.
Antimicrobial effects of corn zein films impregnated with nisin, lauric acid, and EDTA.
Consumption of a solid fat rich in lauric acid results in a more favorable serum lipid profile in healthy men and women than consumption of a solid fat rich in trans-fatty acids.
Improvement of medium chain fatty acid content and antimicrobial activity of coconut oil via solid-state fermentation using a Malaysian Geotrichum candidum.
Dietary nutrients associated with short and long sleep duration. Data from a nationally representative sample.
Design of bioavailable derivatives of 12-(3-adamantan-1-yl-ureido)dodecanoic acid, a potent inhibitor of the soluble epoxide hydrolase.
The antimicrobial efficacy and structure activity relationship of novel carbohydrate fatty acid derivatives against Listeria spp. and food spoilage microorganisms.
Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters.
Marked synergistic bactericidal effects and mode of action of medium-chain fatty acids in combination with organic acids against Escherichia coli O157:H7.
A comparison of the physicochemical properties and fatty acid composition of indaiá (Attalea dubia) and Babassu (Orbignya phalerata) oils.
Combined effects of NaCl, NaOH, and biocides (monolaurin or lauric acid) on inactivation of Listeria monocytogenes and Pseudomonas spp.
[Changes in the content of plasma lipoproteins in persons subjected to diets prepared with sunflower oil alone or mixed with palm olein].
Chemometric profile of root extracts of Rhodiola imbricata Edgew. with hyphenated gas chromatography mass spectrometric technique.
Production of medium chain saturated fatty acids with enhanced antimicrobial activity from crude coconut fat by solid state cultivation of Yarrowia lipolytica.
Confectionery coating with an electrohydrodynamic (EHD) system.
Effects of a combination of feed additives on methane production, diet digestibility, and animal performance in lactating dairy cows.
Comparison between the amino acid, fatty acid, mineral and nutritional quality of raw, germinated and fermented African locust bean (Parkia biglobosa) flour.
Efficient solvent-free synthesis of phytostanyl esters in the presence of acid-surfactant-combined catalyst.
Saturated fatty acids intake in relation to C-reactive protein, adiponectin, and leptin: a population-based study.
Antimicrobial effects of virgin coconut oil and its medium-chain fatty acids on Clostridium difficile.
Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase.
Migration of nanosized layered double hydroxide platelets from polylactide nanocomposite films.
Mechanisms mediating lipoprotein responses to diets with medium-chain triglyceride and lauric acid.
Effect of additives on isothermal crystallization kinetics and physical characteristics of coconut oil.
Analysis of particle-borne odorants emitted from concentrated animal feeding operations.
Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life.
Chemical constituents and cytotoxic effect of the main compounds of Lythrum salicaria L.
Purification and characterisation of antibacterial peptide-containing compound derived from palm kernel cake.
Metabolism of (U-14C)lauric acid to methyl ketones by the spores of Penicillium roqueforti.
Control of Listeria monocytogenes by lauric arginate on frankfurters formulated with or without lactate/diacetate.
Characterization of medium-chain triacylglycerol (MCT)-enriched seed oil from Cinnamomum camphora (Lauraceae) and its oxidative stability.
Mode of action of a fatty acid-based natural product to control Botrytis cinerea in grapes.
Palm oil and blood lipid-related markers of cardiovascular disease: a systematic review and meta-analysis of dietary intervention trials.
Chamaerops humilis L. var. argentea André date palm seed oil: a potential dietetic plant product.
Defining the role of cholecystokinin in the lipid-induced human brain activation matrix.
Designer laying hen diets to improve egg fatty acid profile and maintain sensory quality.
Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.
Fatty acids and bioactive compounds of the pulps and kernels of Brazilian palm species, guariroba (Syagrus oleraces), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata).
Native carotenoids composition of some tropical fruits.
Variability in coconut (Cocos nucifera L.) germplasm and hybrids for fatty acid profile of oil.
The effects of saturated fatty acids on Giardia duodenalis trophozoites in vitro.
In vitro and in vivo effects of two coconut oils in comparison to monolaurin on Staphylococcus aureus: rodent studies.
Anti-apoptotic activity of hydroxytyrosol and hydroxytyrosyl laurate.
Enzymatic acylation of isoorientin and isovitexin from bamboo-leaf extracts with fatty acids and antiradical activity of the acylated derivatives.
Effect of fatty acids on the β-oxidation system and thioesterase of Lactococcus lactis subspecies lactis.
Design and synthesis of a novel fluorescent reagent, 6-oxy-(ethylpiperazine)-9-(2'-methoxycarbonyl) fluorescein, for carboxylic acids and its application in food samples using high-performance liquid chromatography.
Synthesis of cyclopropane fatty acids in Lactobacillus helveticus and Lactobacillus sanfranciscensis and their cellular fatty acids changes following short term acid and cold stresses.
N-acyl-homoserine lactones from Enterobacter sakazakii (Cronobacter spp.) and their degradation by Bacillus cereus enzymes.
The role of fatty acid saturation on plasma lipids, lipoproteins, and apolipoproteins: I. Effects of whole food diets high in cocoa butter, olive oil, soybean oil, dairy butter, and milk chocolate on the plasma lipids of young men.
Potential misuse of an antimicrobial resulting from a miscalculation in an efficacy study.
Resistance of nutrient-deprived Listeria monocytogenes 10403S and a DeltasigB mutant to chemical stresses in the presence or absence of oxygen.
Saturated fat and cardiometabolic risk factors, coronary heart disease, stroke, and diabetes: a fresh look at the evidence.
In vitro antimicrobial activity and mechanism of action of novel carbohydrate fatty acid derivatives against Staphylococcus aureus and MRSA.
Plasma phospholipid fatty acid composition and estimated desaturase activity in heart failure patients with metabolic syndrome.
A synergistic effect of Cu(2+) and norbixin on DNA damage.
Metabolism and pharmacokinetics of ethyl N(alpha)-lauroyl-L-arginate hydrochloride in human volunteers.
Beta-oxidation of medium chain (C8-C14) fatty acids studied in isolated liver cells.
Ionic liquids as solvents for dissolution of corn starch and homogeneous synthesis of fatty-acid starch esters without catalysts.
Field enhancement sample stacking for analysis of organic acids in traditional Chinese medicine by capillary electrophoresis.
Effects of chitosan oligosaccharides on drug-metabolizing enzymes in rat liver and kidneys.
Isolation and identification of mosquito (Aedes aegypti ) biting deterrent fatty acids from male inflorescences of breadfruit (Artocarpus altilis (Parkinson) Fosberg).
Susceptibility of Clostridium perfringens to C-C fatty acids.
Safety assessment of myristic acid as a food ingredient.
NMR-based metabolomics reveals that conjugated double bond content and lipid storage efficiency in HepG2 cells are affected by fatty acid cis/trans configuration and chain length.
Antimicrobial activity of shredded carrot extracts on food-borne bacteria and yeast.
Antioxidant and cyclooxygenase activities of fatty acids found in food.
Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkey.
Detecting the quality of glycerol monolaurate: a method for using Fourier transform infrared spectroscopy with wavelet transform and modified uninformative variable elimination.
Effect of dietary intake on the levels of biliary unsaturated free Fatty acids having inhibitory activity on mutagens.
Acute and chronic effects of dietary fatty acids on cholecystokinin expression, storage and secretion in enteroendocrine STC-1 cells.
Lipase-catalyzed selective synthesis of monolauroyl maltose using continuous stirred tank reactor.
Dairy products and plasma cholesterol levels.
Role of Yersinia intermedia and Pseudomonas putida in the development of a fruity off-flavour in pasteurized milk.
Efficient lipase-selective synthesis of dilauryl mannoses by simultaneous reaction-extraction system.
Effect of capric, lauric and alpha-linolenic acids on the division time distributions of single cells of Staphylococcus aureus.
Behavior of Clostridium perfringens at low temperatures.
Peroxisome proliferator-activated receptor alpha controls the hepatic CYP4A induction adaptive response to starvation and diabetes.
Effect of medium-chain fatty acids in mould ripened cheese on the growth of Listeria monocytogenes.
Inhibition of in vitro aflatoxin B1-DNA binding in rainbow trout by CYP1A inhibitors: alpha-naphthoflavone, beta-naphthoflavone and trout CYP1A1 peptide antibody.
Analysis of free fatty acids in beer: comparison of solid-phase extraction, solid-phase microextraction, and stir bar sorptive extraction.
The primate amygdala: Neuronal representations of the viscosity, fat texture, temperature, grittiness and taste of foods.
Cloning and expression of koala (Phascolarctos cinereus) liver cytochrome P450 CYP4A15.
Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan.
Toxicological and metabolic investigations of the safety of N-alpha-lauroyl-L-arginine ethyl ester monohydrochloride (LAE).
Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.
Anticaries and antiplaque potential of free-fatty acids in vitro and in vivo.
Influence of selected fatty acids upon plaque formation and caries in the rat.
Batatinosides II-VI, acylated lipooligosaccharides from the resin glycosides of sweet potato.
Contaminants and levels of occurrence in washed and shredded poly(ethylene terephthalate) from curbside collection. Part 1: Extraction conditions.
Intake and adipose tissue composition of fatty acids and risk of myocardial infarction in a male Portuguese community sample.
Toxicology and carcinogenesis study of chloral hydrate (ad libitum and dietary controlled) (CAS no. 302-17-0) in male B6C3F1 mice (gavage study).
Genetic engineering of foods to reduce the risk of heart disease and cancer.
[The effect of zinc depletion on the fat content and fatty acid composition of the liver and brain in forcibly fed rats].
Optimal formation of hexyl laurate by Lipozyme IM-77 in solvent-free system.
Inhibition of bacterial foodborne pathogens by the lactoperoxidase system in combination with monolaurin.
Dietary saturated and trans fatty acids and cholesterol and 25-year mortality from coronary heart disease: the Seven Countries Study.
Biochemical epidemiology of colon cancer: effect of types of dietary fiber on colonic diacylglycerols in women.
Microbicidal activity of tripotassium phosphate and fatty acids toward spoilage and pathogenic bacteria associated with poultry.
Production of aflatoxin byAspergillus parasiticus and its control.
Effects of different medium-chain fatty acids on intestinal absorption of structured triacylglycerols.
Short-chain fatty acid-supplemented total parenteral nutrition alters intestinal structure, glucose transporter 2 (GLUT2) mRNA and protein, and proglucagon mRNA abundance in normal rats.
Variations in fat and fatty acid intakes of adult males from three regions of India.
Effects of Essential Oils and Monolaurin on Staphylococcus aureus: In Vitro and In Vivo Studies.
Nature and composition of fat bloom from palm kernel stearin and hydrogenated palm kernel stearin compound chocolates.
The antimicrobial properties of milkfat after partial hydrolysis by calf pregastric lipase.
Fats and fatty acids as growth factors for Lactobacillus delbrueckii.
Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids.
Quantitative enzymatic production of 6-O-acylglucose esters
Feeding trans fatty acids to rats has no effect on the intestinal uptake of glucose, fatty acids or cholesterol.
Effects of palm oil on cardiovascular risk.
Equilibrium yields of mono- and di-lauroyl mannoses through lipase-catalyzed condensation in acetone in the presence of molecular sieves.
Effects of alkyl gallates on P-glycoprotein function.
Individual saturated fatty acids and nonfatal acute myocardial infarction in Costa Rica.
Modulation of hepatic cytochrome P450 activity and carcinogen bioactivation by black and decaffeinated black tea.
Cinnamyl anthranilate causes coinduction of hepatic microsomal and peroxisomal enzymes in mouse but not rat.
Extracellular fatty acids facilitate flagella-independent translocation by Stenotrophomonas maltophilia.
The biochemical composition and nutritional potential of the tribal pulse, Mucuna monosperma DC. ex Wight.
Distribution of medium-chain FA in different lipid classes after administration of specific structured TAG in rats.
Variability in fatty acid and triacylglycerol composition of the oil of coconut (Cocos nucifera L.) hybrids and their parentals.
In vitro discriminative antipseudomonal properties resulting from acyl substitution of N-terminal sequence of dermaseptin s4 derivatives.
Preparation of dodecanol-tolerant strains of Yarrowia lipolytica.
Comparison between cachaça and rum using pattern recognition methods.
Extraction and characterization of volatile compounds in Maytenus ilicifolia, using high-pressure CO2.
Milk composition of three free-ranging African elephant (Loxodonta africana africana) cows during mid lactation.
Suppressive effect of saturated acyl L-ascorbate on the oxidation of linoleic acid encapsulated with maltodextrin or gum arabic by spray-drying.
Enzymatic modification of high-laurate canola to produce margarine fat.
Absorption properties of micellar lipid metabolites into Caco2 cells.
Synthesis of structured lipids containing medium-chain and omega-3 fatty acids.
The effect of conjugated linoleic acid and medium-chain fatty acids on transepithelial calcium transport in human intestinal-like Caco-2 cells.
A dual function alpha-dioxygenase-peroxidase and NAD(+) oxidoreductase active enzyme from germinating pea rationalizing alpha-oxidation of fatty acids in plants.
Fatty acid alpha-oxidation of tetradecylthioacetic acid and tetradecylthiopropionic acid in cucumber (Cucumis sativus).
The herbicide dicamba (2-methoxy-3,6-dichlorobenzoic acid) is a peroxisome proliferator in rats.
Interactions of C12 surfactants with the skin: studies on enzyme release and percutaneous absorption in vitro.
Influence of stearic acid on hemostatic risk factors in humans.
Hepatic and intestinal cytochrome P450 and conjugase activities in rats treated with black tea theafulvins and theaflavins.
Effects of mixtures of lauric and myristic acid on rumen methanogens and methanogenesis in vitro.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C02679
HMDB (The Human Metabolome Database):HMDB00638
FooDB:FDB003010
YMDB (Yeast Metabolome Database):YMDB00678
Export Tariff Code:2915.90.0000
FDA Listing of Food Additive Status:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
grade: 99.8% pure, technical, food chemicals codex

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 200.32168579102
Melting Point 45 to 48°C @ 760 mm Hg
Boiling Point 252 to 287°C @ 760 mm Hg
Vapor Pressure 0.001 mmHg @ 25 °C
Vapor Density 6.91
Flash Point TCC Value 165 °C TCC
logP (o/w) 4.6
Solubility
alcohol Yes
chloroform Yes
ether Yes
water, 12.76 mg/L @ 25 °C (est) Yes
water, 4.81 mg/L @ 25 °C (exp) Yes

Organoleptic Properties

Odor Type: Fatty
fatty, coconut, bay
Odor strength medium
Substantivity > 336 hour(s) at 100.00 %
Luebke, William tgsc, (1990) At 100.00 %. mild fatty coconut bay oil
Can Be used in coconut and other applications for a fatty note. Mild fatty

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 36 - Wear suitable protective clothing.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 12000 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 123, Pg. -, 1976.

intravenous-mouse LD50 131 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Acta Pharmacologica et Toxicologica. Vol. 18, Pg. 141, 1961.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
cosmetic, flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for lauric acid usage levels up to:
1.0000 % in the fragrance concentrate.
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3. Update in publication number(s): 12, 29
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: 86.0000086.00000
beverages(nonalcoholic): 11.0000015.00000
beverages(alcoholic): 0.600002.00000
breakfast cereal: --
cheese: 53.0000053.00000
chewing gum: 2.000005.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: 6.00000315.00000
fish products: --
frozen dairy: 18.0000021.00000
fruit ices: --
gelatins / puddings: 18.0000025.00000
granulated sugar: --
gravies: --
hard candy: 2.000002.00000
imitation dairy: 7.0000014.00000
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 25.0000027.00000
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 6, Revision 1 (FGE.06Rev1) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy
View page or View pdf

Re-evaluation of fatty acids (E 570) as a food additive
View page or View pdf

EPI System: View
Daily Med:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):143-07-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :3893
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
dodecanoic acid
Chemidplus:0000143077
EPA/NOAA CAMEO:hazardous materials
RTECS:OE9800000 for cas# 143-07-7