When manufacturers source MCT ingredients, the label “MCT oil” does not tell the full story. Two products can both qualify as MCT oil while containing different proportions of caprylic acid (C8) and capric acid (C10). For food and nutrition manufacturers, that difference matters because fatty acid composition affects the technical profile of the ingredient and […]
Choosing an MCT ingredient for a food product is not simply a matter of finding an oil labeled “MCT.” Different products can contain different proportions of medium-chain fatty acids, particularly caprylic acid (C8) and capric acid (C10). That difference can affect formulation requirements, product specifications, sensory characteristics, and consistency from batch to batch. For food […]
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