Caproic Acid is a saturated medium-chain fatty acid with a 6-carbon backbone. It is considered to be a short-chain fatty acid. Caproic acid is found naturally in various plant and animal fats and oils.
It is a colorless oily liquid, with an odor at once suggestive of vinegar and of sweat; its taste is acid and sharp, with a sweetish aftertaste.
Caproic acid or hexanoic acid is widely used in the synthesis of spices, as a medicine, flotation agent, and as an agent for thickening lubricating oil.
It has a high boiling point. So its separation from dilute solution by distillation is extremely energy-intensive.
Saturated fatty acid:
Caproic acid
Food science and technology involve the application of essential scientific knowledge and engineering principles to fulfill society's demands for sustainable food quality, safety, and security. This area of study encompasses the analysis of the physical, chemical, and biochemical attributes of food, as well as the principles that govern food processing.
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