Open Access
Table 1.
Melting point of different fatty acids present in vegetable oils and fats. The structure of the fatty acid is strongly determining the melting temperature of the fatty acid. In general the melting point will increase with increasing chain length and will decrease with increasing number of unsaturations.
| Abbreviated designation | Common name | Melting point (°C) |
|---|---|---|
| C4:0 | Butyric acid | -7.9 |
| C6:0 | Caproic acid | -3.9 |
| C8:0 | Caprylic acid | 16.3 |
| C10:0 | Capric acid | 31.3 |
| C12:0 | Lauric acid | 44.0 |
| C14:0 | Myristic acid | 54.4 |
| C16:0 | Palmitic acid | 62.9 |
| C18:0 | Stearic acid | 69.6 |
| C18:1 | Oleic acid | 13.4 |
| C18:2 | Linoleic acid | -5.0 |
| C18:3 | Linolenic acid | -11.0 |
| C20:0 | Arachidic acid | 75.4 |
| C22:0 | Behenic acid | 80.0 |
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