MYRISTIC ACID

CAS: 544-63-8 FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, LUBRICANT OR RELEASE AGENT, SURFACE-ACTIVE AGENT

Myristic acid is a straight-chain saturated fatty acid with the CAS number 544-63-8 used in food as a flavoring agent, flavor enhancer, lubricant, release agent, and surface-active agent in accordance with applicable food additive regulations.

What It Is

Myristic acid is a long‑chain saturated fatty acid that is used in the food industry for multiple technical functions such as flavor enhancement, surface activity, lubrication, release, and as a flavoring agent in complex food formulations. Its chemical identity is defined by the CAS number 544‑63‑8, and it is also known by other chemical names including tetradecanoic acid, C14 fatty acid, and 1‑tridecanecarboxylic acid. As a fatty acid, it consists of a 14‑carbon straight‑chain carboxylic acid structure that occurs naturally in many plant and animal fats. It is recognized in food applications owing to its physicochemical properties and has a registered role in certain food additive regulations. Myristic acid can appear as a waxy solid at ambient temperatures and belongs to the class of fatty acids that are often components of food fats and oils, contributing to the physical characteristics of fats and oil‑derived ingredients in food systems. This compound has a waxy odor and flavor profile and serves not only technological functions but also sensory roles when used at low levels as a flavoring agent in specific applications.

How It Is Made

Commercial manufacture of myristic acid typically involves the fractionation of natural fats and oils that are rich in C14 fatty acids, such as coconut oil, palm kernel oil, and nutmeg butter, followed by purification processes to isolate the free acid. These processes often rely on hydrolyzing triglycerides to release the constituent fatty acids and then separating the fatty acid fraction by techniques such as distillation or solvent extraction. Natural sources still serve as the majority feedstocks for this fatty acid in food‑grade production, as they provide a renewable base material. Although specific proprietary manufacturing details can vary by supplier, the general approach focuses on producing a high‑purity fatty acid that meets food additive specifications for identity, purity, and acceptable levels of unsaponifiable matter and other controlled parameters. The commercial chemistry community also describes synthetic routes, especially for research or non‑food uses, but the food industry primarily uses the fractionation of edible fats and oils to generate the desired product quality.

Why It Is Used In Food

Myristic acid is used in foods because it provides multiple technological benefits that food formulators exploit to achieve desirable product characteristics. As a flavor enhancer and flavoring agent, even small amounts can improve the perception of other organoleptic ingredients within complex flavor systems. It also serves as a surface‑active agent in formulations where emulsification or modification of interfacial properties is needed, such as in processed fats and emulsified systems. Additionally, its long‑chain fatty acid structure makes it useful as a lubricant or release agent in food processing, where it can help prevent sticking and facilitate machine handling of products. Myristic acid's compatibility with other fatty acids and its physicochemical behavior at various temperatures make it suitable for incorporation into fat‑based food systems, coatings, and specialty ingredient blends. These diverse roles reflect both functional and sensory rationales for its selection in specific food applications under regulated use conditions.

Adi Example Calculation

Because myristic acid’s evaluation as a flavoring agent concluded that there was no safety concern at current levels of intake and a formal numeric ADI was not established by JECFA, a numeric example calculation is not applicable in this context. In general, an illustrative calculation of ADI exposure involves multiplying an ADI value (in mg per kg body weight) by a hypothetical body weight to estimate a safe intake, but without a specified numeric ADI for this compound’s role as a flavoring agent, such a calculation would be hypothetical rather than grounded in regulatory guidance.

Safety And Health Research

Safety assessments have reviewed myristic acid’s use as a food flavoring and technological agent, and expert bodies such as JECFA have concluded that when used at intended levels, there is no safety concern regarding its intake as a flavoring agent in food. Toxicological literature indicates that typical exposure from food additive use is low compared with background dietary exposure from natural fats and oils. Research and scientific literature on myristic acid focus primarily on its physicochemical behavior and roles in metabolism as a fatty acid, with limited evidence suggesting adverse effects when used within regulated food additive practices. Safety evaluations consider parameters such as acute toxicity, chronic effects, and metabolic fate; as with many fatty acids, the compound is efficiently metabolized and incorporated into normal lipid pathways at levels consistent with dietary intake. The absence of specific toxicological thresholds in commonly referenced regulatory evaluations reflects the consensus that myristic acid, as used within regulated food additive applications, does not pose hazard concerns under current food use patterns.

Regulatory Status Worldwide

In the United States, myristic acid appears in the FDA’s food additive provisions as part of the listing of fatty acids permitted for use in food and food components, such as those in 21 CFR 172.860, where fatty acids including myristic acid are recognized as permitted food additives when produced from edible fats and oils and meeting specified purity criteria. This citation reflects the regulatory recognition of straight‑chain monobasic carboxylic acids for safe use in foods under conditions of good manufacturing practice. In international food additive evaluation, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated myristic acid within the context of flavoring agents and found no safety concern at current levels of intake when used as a flavoring agent, indicating that global expert bodies consider its use safe under established practices. Regulatory frameworks in other regions may group myristic acid with fatty acid classes subject to general food additive provisions, supported by international specifications that outline identity and purity requirements for food‑grade materials. This combined regulatory landscape demonstrates that myristic acid’s food additive role is recognized across major food safety authorities, contingent on adherence to relevant regulations and specifications.

Taste And Functional Properties

Myristic acid has a faint, waxy, and oily sensory character that contributes subtle mouthfeel and texture when used in flavoring contexts. It is characterized by its long‑chain saturated structure, which imparts low water solubility and moderate solubility in organic solvents such as alcohols and ethers. The fatty acid is stable under standard food processing conditions and contributes to the lubrication and release properties in complex food matrices. Its surface activity stems from the amphiphilic nature of the molecule, with a hydrophobic hydrocarbon chain and a polar carboxylic acid head, allowing it to modify interfacial tension in multiphase food systems. Because myristic acid occurs naturally in many edible fats and oils, it integrates well into fat‑rich food products and can help modulate texture, stability, and the perception of fat and flavor. These functional behaviors align with its roles as a surface‑active agent, flavoring adjuvant, and processing aid in select food applications.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a scientific estimate of the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. For myristic acid, JECFA’s evaluation as a flavoring agent concluded there was no safety concern at current levels of intake, indicating that a formal numeric ADI was not specified in that context. This means that risk assessments have not identified a limit of concern at typical use levels, but it does not imply recommended consumption levels. ADIs are derived using conservative safety factors to account for uncertainties in toxicology data and to protect sensitive populations. Understanding that an ADI is not a recommended intake but a safety threshold helps clarify how regulatory bodies assess and communicate additive safety for food chemists, toxicologists, and consumers.

Comparison With Similar Additives

Myristic acid shares several functional properties with other long‑chain fatty acids such as palmitic acid and stearic acid, which are also used as food additive ingredients under regulatory provisions for fatty acids. While palmitic acid (C16) and stearic acid (C18) have longer hydrocarbon chains and slightly different melting behavior, all of these fatty acids are used for surface activity, lubrication, and formulation support in foods. Compared with lauric acid (C12), which has a shorter chain and slightly different flavoring impact, myristic acid offers a balance of saturation and chain length that influences its melting point and interaction with other fats. These comparisons illustrate how variations in chain length among saturated fatty acids translate into differences in functional behavior in food systems.

Common Food Applications Narrative

In a variety of food production contexts, myristic acid serves as a multifunctional ingredient that complements both technical and sensory aspects of finished products. For example, in bakery products, emulsified sauces, and processed fats, myristic acid can help stabilize fat phases and improve texture and mouthfeel without altering core flavors. Its surface‑active properties support the creation of stable emulsions and coatings, which is valuable in confectionery and snack applications where fat distribution influences product quality. In foods where release properties are important, such as molded desserts or heat‑processed goods, its lubricating behavior reduces sticking and supports efficient manufacturing. Additionally, in select beverage systems that incorporate flavor oils or complex fat‑soluble ingredients, the fatty acid can act as a flavor enhancer and adjuvant to help deliver consistent sensory perception. These broad categories illustrate how food technologists leverage myristic acid’s physicochemical characteristics to address multiple formulation challenges under regulated use conditions.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.860

EFSA

  • Notes: EFSA evaluated fatty acids including myristic acid as food additive group with no safety concern but did not assign a numeric ADI.
  • Approved: True

JECFA

  • Year: 1997
  • Notes: JECFA concluded no safety concern at current levels of intake and did not assign a numeric ADI.

Sources

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