Tricaprin information

Tricaprin
Names
	Preferred IUPAC name 2,3-di(decanoyloxy)propyl decanoate
	Other names Tridecanoin; Glyceryl tricaprate
Identifiers
CAS Number	621-71-6 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:77388;
ChemSpider	62521;
ECHA InfoCard	100.009.730
EC Number	210-702-0;
PubChem CID	69310;
UNII	O1PB8EU98M;
CompTox Dashboard (EPA)	DTXSID1042651 ;
	InChI InChI=1S/C33H62O6/c1-4-7-10-13-16-19-22-25-31(34)37-28-30(39-33(36)27-24-21-18-15-12-9-6-3)29-38-32(35)26-23-20-17-14-11-8-5-2/h30H,4-29H2,1-3H3 Key: LADGBHLMCUINGV-UHFFFAOYSA-N;
	SMILES CCCCCCCCCC(=O)OCC(COC(=O)CCCCCCCCC)OC(=O)CCCCCCCCC;
Properties
Chemical formula	C33H62O6
Molar mass	554.853 g·mol−1
Appearance	White (light yellow?) crystals
Melting point	31 °C (88 °F; 304 K)
Thermochemistry
Heat capacity (C)	1109 J/mol·K
Std enthalpy of; formation (ΔfH⦵298)	-1985.1 kJ/mol
Std enthalpy of; combustion (ΔcH⦵298)	19861.4 ± 1.8 kJ/mol
Hazards
	Occupational safety and health (OHS/OSH):
Main hazards	Not classified as a hazardous substance
	Lethal dose or concentration (LD, LC):
LD50 (median dose)	>10 g/kg (mouse, intravenous)
Safety data sheet (SDS)	External MSDS
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references

Tricaprin or tridecanoin is a triglyceride of capric acid^[4] and a component of MCT oil.^[5] Its formula is C₃₃H₆₂O₆.

^ ^a ^b "Tricaprin". Sigma-Aldrich. June 18, 2023.
^ ^a ^b ^c Decanoic acid, 1,2,3-propanetriyl ester in Linstrom, Peter J.; Mallard, William G. (eds.); NIST Chemistry WebBook, NIST Standard Reference Database Number 69, National Institute of Standards and Technology, Gaithersburg (MD)
^ Wretlind A (October 1957). "The toxicity of low-molecular triglycerides". Acta Physiologica Scandinavica. 40 (4): 338–343. doi:10.1111/j.1748-1716.1957.tb01502.x. PMID 13478501.
^ Aimo L. "tricaprin (CHEBI:77388)". ChEBI. Retrieved April 12, 2024.
^ Nimbkar S, Leena MM, Moses JA, Anandharamakrishnan C (March 2022). "Medium chain triglycerides (MCT): State-of-the-art on chemistry, synthesis, health benefits and applications in food industry". Comprehensive Reviews in Food Science and Food Safety. 21 (2): 843–867. doi:10.1111/1541-4337.12926. ISSN 1541-4337. PMID 35181994.

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