A set of fats called
medium-chain triglycerides (MCTs), whose unique physical and metabolic
properties have long been recognized, is again gaining attention for the
formulation solutions they provide.
MCTs are composed of
caprylic (C8) and capric fatty acids (C10) derived from coconut or palm kernel
oils that are heated, esterified with glycerin and deodorized. The end result is
an edible oil that can be represented on a food label as caprylic/capric
triglycerides; captrin or medium-chain triglycerides.