Medium‐chain fatty acids – Nutritional function and application to cooking oil

Abstract

AbstractMedium‐chain fatty acids, which are saturated fatty acids composed of 8–10 carbons, have unique nutritional characteristics different from those of long‐chain fatty acids. Medium‐chain triacylglycerol (MCT) is more readily digested and absorbed than long‐chain triacylglycerol (LCT), and easily utilized as energy. The use of MCT as an edible oil is limited because it has a low smoking point and easily foams during deep‐frying like lauric acid does. Medium‐ and long‐chain triacylglycerol (MLCT) prepared by transesterification between MCT and LCT has a higher smoking point and reduced foaming property. MLCT oil has been shown to result in less body fat accumulation in animal and human studies. It has been approved as a food for specified health use (FOSHU) and widely sold in Japan as a cooking oil less likely to lead to body fat accumulation.