Triglycerides of medium-chain fatty acids: a concise review

• Published in: Journal of food science and technology Vol. 60; no. 8; pp. 2143 - 2152
• Main Authors: Jadhav, Harsh B., Annapure, Uday S.
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.08.2023; Springer Nature B.V
• Subjects: Animal fat; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coconut oil; Cooking; Diet; Energy sources; Esterification; Fatty acids; Food; Food Science; Functional foods & nutraceuticals; Glycerol; Lipids; Milk; Nutrition; Oils & fats; Polyunsaturated fatty acids; Review; Review Article; Synthesis; Triglycerides; Medium-chain triglyceride; Interesterification; Medium-chain fatty acid; Coconut oil; Nutraceutical; Esterification
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-022-05499-w

Medium-chain triglycerides contain medium-chain fatty acid esterified to the glycerol backbone. These MCFA have a shorter chain length and are quickly metabolized in the body serving as an immediate energy source. They are known to have good physiological as well as functional characteristics which help in treating various health disorders. Naturally, they are found in coconut oil, milk fat, and palm kernel oil, and they are synthetically produced by esterification and interesterification reactions. Due to their numerous health benefits, MCT is used as a functional or nutraceutical oil in various food and pharmaceutical formulations. To increase their nutraceutical benefits and food applications MCFA can be used along with polyunsaturated fatty acids in the synthesis of structured lipids. This review aims to provide information about triglycerides of MCFA, structure, metabolism, properties, synthetic routes, intensified synthesis approaches, health benefits, application, and safety of use of MCT in the diet.