We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

myristic acid

Chemical Structure

General Material Information

Preferred name myristic acid
Trivial Name Myristic acid
Short Description tetradecanoic acid
Formula C14 H28 O2
CAS Number 544-63-8
Deleted CAS Number 45184-05-2
FEMA Number 2764
Flavis Number 8.016
ECHA Number 208-875-2
FDA UNII 0I3V7S25AW
Nikkaji Number J4.411C
Beilstein Number 0508624
MDL MFCD00002744
COE Number 16
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 113 myristic acid
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 544-63-8 ; MYRISTIC ACID
Synonyms
  • crodacid
  • emery 655
  • hydrofol acid 1495
  • hystrene 9014
  • myristic acid (natural)
  • myristic acid (tetradecanoic), natural
  • myristic acid natural
  • myristic acid synthetic
  • N- tetradecan-1-oic acid
  • 1-tetradecanecarboxylic acid
  • tetradecanoic acid
  • N- tetradecoic acid
  • 1-tridecane carboxylic acid
  • 1-tridecanecarboxylic acid
  • Neo-Fat 14
  • Univol U 316S
  • n-Tetradecoic acid
  • 1-Tridecanecarboxylic acid
  • n-Tetradecanoic acid
  • n-Tetradecan-1-oic acid
  • Prifac 2942
  • NAA 142
  • NAA 104
  • Edenor C 14
  • Kortacid 1499
  • Philacid 1400
  • NSC 5028
  • Lunac MY 98
  • Prifrac 2942
  • Edenor C 14/98-100
  • 1-Tetradecanoic acid
  • MY 98
  • Imex C 1499
  • Palmac 98-14
  • Lunac M 98
  • Edenor C14-99 (C)
  • Sinar FA 1499
  • Myristates
  • Edenor C14-99
  • POFAC 1498
  • MA 1499
  • MA 1499 (acid)
  • MeSH ID: D019814

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

tetradecanoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:544-63-8
Pubchem (cid):11005
Pubchem (sid):134976868
Pherobase:View
Publications by PubMed
Isolation of a novel alkaline-stable lipase from a metagenomic library and its specific application for milkfat flavor production.
Comparative analysis of essential oils from eight herbal medicines with pungent flavor and cool nature by GC-MS and chemometric resolution methods.
Safety assessment of myristic acid as a food ingredient.
Antibacterial principles from Myristica fragrans seeds.
Production of gamma-lactones by the brown-rot basidiomycete Piptoporus soloniensis.
Effect of the FAA1 gene disruption of sake yeast on the accumulation of ethyl caproate in sake mash.
Construction and physiochemical characterisation of a multi-composite, potential oral vaccine delivery system (VDS).
Enzymatic epoxidation of soybean oil using ionic liquid as reaction media.
Isolation of a novel alkaline-stable lipase from a metagenomic library and its specific application for milkfat flavor production.
Dietary fatty acid intake is associated with paraoxonase 1 activity in a cohort-based analysis of 1,548 subjects.
Evaluation of fatty acid and amino acid compositions in okra (Abelmoschus esculentus) grown in different geographical locations.
Effect of heat shock on the fatty acid and protein profiles of Cronobacter sakazakii BCRC 13988 as well as its growth and survival in the presence of various carbon, nitrogen sources and disinfectants.
[Changes in the content of plasma lipoproteins in persons subjected to diets prepared with sunflower oil alone or mixed with palm olein].
Prevention of pre-harvest aflatoxin production and the effect of different harvest times on peanut (Arachis hypogaea L.) fatty acids.
Effect of post-exercise protein-leucine feeding on neutrophil function, immunomodulatory plasma metabolites and cortisol during a 6-day block of intense cycling.
Saturated fatty acids intake in relation to C-reactive protein, adiponectin, and leptin: a population-based study.
Plasma fatty acid composition, estimated desaturase activities, and their relation with the metabolic syndrome in a population at high risk of cardiovascular disease.
Characterization of Hachi (Camelus dromedarius) fat extracted from the hump.
Effect of metformin on the urinary metabolites of diet-induced-obese mice studied by ultra performance liquid chromatography coupled to time-of-flight mass spectrometry (UPLC-TOF/MS).
Comparative proteomic and metabolomic profiling of citrus fruit with enhancement of disease resistance by postharvest heat treatment.
[Novel method for the identification of illegal cooking oil (2) : determination of special odd-chain fatty acids by multidimensional gas chromatography-mass spectrometry].
Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression.
Identification and quantitative analysis of carotenoids and their esters from sarsaparilla (Smilax aspera L.) berries.
Phytochemical composition and toxicity of an antioxidant extract from Pimpinella brachycarpa (Kom.) Nakai.
A comparison of the physicochemical properties and fatty acid composition of indaiá (Attalea dubia) and Babassu (Orbignya phalerata) oils.
Enhanced antiviral activity of soybean β-conglycinin-derived peptides by acylation with saturated fatty acids.
Proximate and fatty acid composition of some commercially important fish species from the Sinop region of the Black Sea.
14-aminotetradecanoic acid exhibits antioxidant activity and ameliorates xenobiotics-induced cytotoxicity.
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.
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.
Differential effect of cheese fatty acid composition on blood lipid profile and redox status in normolipidemic volunteers: a pilot study.
Lipase-catalyzed preparation of human milk fat substitutes from palm stearin in a solvent-free system.
Effects of a combination of feed additives on methane production, diet digestibility, and animal performance in lactating dairy cows.
Administration of an acylated GLP-1 and GIP preparation provides added beneficial glucose-lowering and insulinotropic actions over single incretins in mice with Type 2 diabetes and obesity.
Fatty acids from Tunisian and Chinese pomegranate (Punica granatum L.) seeds.
Dairy products and plasma cholesterol levels.
Chemical composition of the essential oil and hexane extract of Salvia chionantha and their antioxidant and anticholinesterase activities.
Anti-complement activity of essential oils from red and black rice bran.
Fat intake and asthma in Spanish schoolchildren.
Free fatty acids profile of the fetal brain and the plasma, liver, brain and kidneys of pregnant rats treated with sodium arsenite at mid-organogenesis.
Fatty acyl-CoA reductase and wax synthase from Euglena gracilis in the biosynthesis of medium-chain wax esters.
Bile resistance in Lactococcus lactis strains varies with cellular fatty acid composition: analysis by using different growth media.
Constituents of leaves and flowers essential oils of Helichrysum pallasii (Spreng.) Ledeb. growing wild in Lebanon.
Dairy product, saturated fatty acid, and calcium intake and prostate cancer in a prospective cohort of Japanese men.
Fatty acid composition of yak (Bos grunniens) cheese including conjugated linoleic acid and trans-18:1 fatty acids.
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.
Absorption properties of micellar lipid metabolites into Caco2 cells.
Inhibition of Aspergillus spp. and Penicillium spp. by fatty acids and their monoglycerides.
Intramuscular lipid and fatty acid profile of sheep comprising four sex-types and seven slaughter weights produced following commercial procedure.
Chemical compositions of fine particulate organic matter emitted from Chinese cooking.
Antibacterial principles from Myristica fragrans seeds.
Effect of the FAA1 gene disruption of sake yeast on the accumulation of ethyl caproate in sake mash.

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
KEGG (GenomeNet):C06424
HMDB (The Human Metabolome Database):HMDB00806
FooDB:FDB002890
YMDB (Yeast Metabolome Database):YMDB00679
Export Tariff Code:2915.70.0100
FDA Listing of Food Additive Status:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
grades: technical; 99.8%; fcc

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 228.3755645752
Melting Point 53 to 56°C @ 760 mm Hg
Boiling Point 242 to 249°C @ 760 mm Hg
Vapor Density 1
Flash Point TCC Value 110 °C TCC
logP (o/w) 6.11
Solubility
alcohol Yes
chloroform Yes
ether Yes
water, 1.07 mg/L @ 25 °C (exp) Yes

Organoleptic Properties

Odor Type: Waxy
waxy, fatty, soapy, coconut, pineapple, citrus peel
Odor strength low
Substantivity 400 hour(s) at 20.00 % in isopropyl palmitate
Luebke, William tgsc, (1997) At 100.00 %. waxy fatty soapy coconut
Mosciano, Gerard P&F 26, No. 2, 40, (2001) At 10.00 %. Faint, waxy and fatty with a hint of pineapple and citrus peel
Flavor Type: Waxy
waxy, fatty, soapy, creamy, cheesy
Mosciano, Gerard P&F 26, No. 2, 40, (2001) At 10.00 - 50.00 ppm. Waxy, fatty, soapy, creamy, cheesy, with a good mouth feel
Dairy type flavors. Fatty, waxy

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.
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 > 10000 mg/kg
American Industrial Hygiene Association Journal. Vol. 37, Pg. 251, 1976.

intravenous-mouse LD50 43 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 myristic acid usage levels up to:
10.0000 % in the fragrance concentrate.
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): 29
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: 3.000005.00000
beverages(nonalcoholic): 2.000005.00000
beverages(alcoholic): 0.002004.00000
breakfast cereal: --
cheese: 2.000002.00000
chewing gum: 6.0000010.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 3.0000010.00000
fruit ices: --
gelatins / puddings: 1.000002.00000
granulated sugar: --
gravies: 0.300000.60000
hard candy: 4.000004.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 1.000002.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 2.000003.00000
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

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

Flavouring Group Evaluation 2, Revision 1 (FGE.02) : Branched- and straight-chain aliphatic saturated primary alcohols and related esters of primary alcohols and straight-chain carboxylic acids and one straight-chain aldehyde from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
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
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):544-63-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :11005
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:nwg
tetradecanoic acid
Chemidplus:0000544638
EPA/NOAA CAMEO:hazardous materials
RTECS:QH4375000 for cas# 544-63-8