Contact Us
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
© 2025 Alchemist Worldwide Ltd, All Right Reserved
Medium chain triglycerides leapt onto the nutrition and medical scene after researchers started looking closely at coconut and palm kernel oils. In the early twentieth century, doctors noticed certain patients with digestion problems managed to extract a bit more energy from foods rich in these fats. Chemists later figured out a way to isolate and purify these medium-length fatty acids, making them useful in clinical settings by the 1950s. Over time, people realized athletes and bodybuilders often looked for a quick-burning fat, and companies started churning out purified MCT oils to meet demand. Fast forward, and MCTs fill health food shelves and supplement aisles, pushed by new diets and evolving research.
Medium chain triglycerides come from natural sources, but most products on store shelves rely on a blend of caprylic (C8) and capric (C10) acids. MCT oil looks like water-clear liquid, nearly odorless, with a texture thinner than most vegetable oils. The manufacturing industry standardizes most commercial MCTs to contain mainly C8 and C10, keeping lauric acid content low to avoid the slower absorption and less prized effects associated with long-chain fatty acids. This focus leads to consistent metabolic and technical outcomes, whether the oil lands in smoothies, medical nutrition, or keto coffees.
MCTs keep a liquid state at room temperature, which helps in mixing and blending applications. Their lightweight feel stands out. In a lab, MCTs show a lower molecular weight compared to other lipids because of their shorter carbon chains. That means quicker absorption in the digestive system, skipping the usual detour through the lymphatic system. Chemically, MCTs contain saturated fatty acids, so you can store them longer without spoilage. Specific gravity ranges around 0.94 to 0.96. Smoke point, typically above 320˚F, suits sautéing or low-temp culinary techniques. Their high oxidative stability reduces the risk of rancidity, helping both finished foods and cosmetics last longer on shelves.
Honest labeling should list each medium chain fatty acid, usually naming percentages or ratios of C8 and C10. Food-grade MCT oil needs to meet purity standards, with no contaminants or significant trans fats. Water content should stay below 0.1%. For medical and nutritional uses, buyers want assurance on both content and absence of allergens, so manufacturers put out COA (Certificate of Analysis) confirming purity, microbial control, and absence of solvents. In the European Union, MCTs fall under food additive code E570; in the U.S., the FDA sees purified forms made from coconut and palm as GRAS (Generally Recognized as Safe). Still, consumers often scan for non-GMO, organic, and fair sourcing badges, pushing transparency trends.
Industrial production starts with crude coconut or palm kernel oil, split through hydrolysis into fatty acids and glycerol. Fractional distillation isolates caprylic and capric acids based on boiling points. These acids get re-esterified with refined glycerin. Modern refineries use enzymatic or chemical catalysis for this reaction, controlling temperature and reaction time to cut down on unwanted byproducts. The final stage often includes bleaching and deodorizing, stripping out impurities and locking in a neutral flavor. Top-quality process control keeps oxidized or off-flavored batches from reaching consumers.
Beyond the base oil, manufacturers can tweak properties through transesterification, which swaps out different alcohols or fatty acid profiles. Encapsulation technology turns MCTs into powders, often by spraying the oil with maltodextrin or gum acacia, so brands can slip these lipids into protein supplements or meal-replacement bars. Food scientists sometimes modify the ratio of C8 to C10, looking for faster metabolism or a gentler digestive profile for sensitive users. In pharmaceutical labs, MCTs can blend with lipophilic (fat-loving) drugs to boost their absorption, leveraging these chemical traits for real-world therapeutic gains.
Commercial MCT products appear under a bunch of trade names, spanning "fractionated coconut oil" in cosmetics to "MCT oil" or "caprylic/capric triglyceride" on supplement labels. Sometimes the same ingredient pops up as “medium chain triacylglycerol” in research papers. Manufacturers use regionally distinct branding, especially as MCTs emerge from different coconut producers or palm oil industries. Consumers need to read labels closely, since some brands mix longer-chain fats or bulking agents without clear disclosure. Regulatory harmonization would help, but for now, research and retail language do not always match up.
Plant managers and workers follow strict safety measures around hot processing, solvent handling, and quality control protocols. Good Manufacturing Practices (GMP) shape everything from raw material validation to finished batch testing. Food and pharma firms depend on validated cleaning routines and allergen checks so cross-contamination risks stay low. Safety Data Sheets (SDS) guide first responders in case of spills or ingestion, though MCT presents a low acute hazard profile. At the retail end, regulatory agencies periodically test lots for contaminants, especially 3-MCPD and glycidyl esters tied to oil refining. Consumers deserve verified, traceable supply chains, given global sourcing concerns over labor and deforestation linked to palm oil.
Medium chain triglycerides cross boundaries between clinical nutrition, fitness diets, food processing, cosmetics, and more. Hospitals rely on MCT-rich enteral formulas for patients who struggle to absorb standard fats, especially folks with short bowel syndrome or pancreatic issues. Athletes eat up MCT-enriched snacks and shakes for concentrated energy during high-output sports. Specialty food makers blend these fats into vegan cheeses, dairy substitutes, salad dressings, and holiday treats that claim "clean label" appeal. Skincare chemists tap fractionated coconut MCT for lightweight, non-greasy creams and massage oils, capitalizing on skin-friendly absorption. The pet food industry fortifies senior animal diets with MCTs for possible brain and mobility support. Industrial chemists even test MCT esters as bio-based lubricants and solvents, seeking green alternatives.
Science keeps finding new angles on MCTs, digging into metabolic, neurological, and microbial effects. Recent studies checked how C8 might jumpstart ketone production better than C10, feeding into the keto diet movement. Neurology researchers test MCT-based medical food for Alzheimer’s, since the brain seems to process ketones more easily under some conditions. There’s ongoing debate about regular MCT use and cholesterol impact, especially among those with genetic risks. In food tech, process engineers work on new powder formulations, aiming for stable shelf life without off-tastes or clumping. Dieticians want more hard clinical outcomes to back up claims on endurance, gut health, and fat loss. Trials on combinations with prebiotics or probiotics show promise for gut flora. Despite the hype, researchers call for clearer human evidence, not just animal or cell data.
Clinical and toxicology work suggest MCTs are low-toxic, but not everyone digests them smoothly. Too much at once might cause stomach cramps or loose stools, especially in folks new to high-fat supplements. Animal studies show high doses are needed to see adverse effects, and most groups agree on a wide safety margin for routine human consumption. Some concerns keep popping up over ultra-refined MCTs—certain processing residues or contaminants, if present, could cause harm over time. Regulatory scientists keep tabs through liver and blood tests, and the latest reviews find no direct cancer or mutation risk. Natural-source MCTs from coconut tend to test clean, while palm-derived oils need more scrutiny, driven by ongoing supply chain questions.
Future markets for MCTs look bright, reaching from personalized nutrition to bioplastics. Food tech startups pursue ways to combine MCTs with micronutrients, adapt flavors for mainstream foods, and tackle upcoming trends in plant-based and low-carb eating patterns. Environmental groups demand sustainable, transparent sourcing, shifting pressure toward coconut as a greener alternative over palm. Industrial applications will likely expand into environmentally safer solvents and lubricants, given MCTs’ high stability and benign breakdown products. Medical researchers continue to track neurological benefits for children with epilepsy and seniors with cognitive decline. On the regulatory side, evolving global standards could help set clearer benchmarks and cut down on misleading advertising. People want practical benefits from their fats—better body fuel, gentler on digestion, and less harm to our planet along the way.
MCTs, or medium chain triglycerides, show up in coconut oil and palm kernel oil, plus a few dairy products. The science behind these fats pushes past trendy jargon. Regular fats linger in the body, but MCTs take a shortcut right to the liver, where they transform into fuel for the brain and muscles. Nutritionists started noticing MCTs in the nutrition playbook because of this direct energy boost. Eating a spoonful of coconut oil with morning coffee feels like a mini jumpstart—no heavy feeling afterward, no energy dip an hour later.
MCTs pick up steam in wellness circles for a few reasons. Athletes and busy people look for ways to avoid sluggishness in the middle of the day. Some research shows that swapping ordinary fats with MCTs bumps up calories burned at rest. Not everyone chases weight loss, but the steady energy from MCTs often leads to snacking less between meals. University studies in the U.S. and Japan found that overweight participants who included MCTs in their morning smoothie ate less throughout the day and moved toward healthier weights over time.
Brain fog hits the best of us, especially during afternoon meetings or long commutes. MCTs convert quickly into “ketones” in the liver, offering another source of fuel for brain cells. People on ketogenic diets, or those struggling with memory in aging, sometimes include MCTs for sharper focus. Researchers at Oxford and Johns Hopkins have published reports suggesting that these fats could support mental clarity in people with mild cognitive issues. While the science still unfolds, some families and caregivers already notice sharper recall and better moods in loved ones.
Not every trend makes life easier in the kitchen, but MCT oil slides easily into yogurt, salad dressing, and coffee. It stays liquid at room temperature and does not overpower flavors, so it hides in most dishes. Some health clinics use MCTs to help people absorb fat-soluble vitamins when digestive issues get in the way. Chefs and dietitians often swap a bit of MCT oil for heavier vegetable oils in recipes that don’t involve high heat.
No food solves every health puzzle, so it helps to pay attention to side effects. Jumping straight to a high dose of MCT oil can lead to an upset stomach. Most folks start with a small amount and see how their body responds. For people with liver problems, too much MCT can be tough to process, so it’s smart to check with a healthcare provider before making it a staple. Quality matters too—reliable brands filter out impurities and skip unnecessary additives.
Scientists keep digging into how MCTs fit alongside time-tested nutrition advice. The idea isn’t to swap out vegetables or whole grains but to find better tools for fueling a busy lifestyle. For now, MCTs open fresh options for anyone looking to balance energy and taste in their diet.
You hear a lot of buzz around MCT oil, especially among people chasing improved focus or trying to drop a few pounds. MCT stands for medium-chain triglycerides, a type of fat found in coconut oil, palm kernel oil, and dairy. What’s special about these fats is the way the body digests them. They move quickly from the gut to the liver, where they jump straight to energy instead of getting stored. That process can offer an edge if you’re after mental clarity, sustained energy, or just feel like your food isn't doing enough for you.
Plenty of folks try MCT oil for a quick pick-me-up. College students, office workers, and athletes mix it into coffee or smoothies, chasing the mental energy they get without the wired crash. Some studies, like those in the Journal of Nutrition, show that MCTs boost cognitive function, possibly due to how they encourage ketone production. Ketones feed brain cells directly, especially useful for people on a lower-carb diet or those who have trouble paying attention as the day wears on.
Sugar highs and lows can leave anyone cranky and drained. Since MCT oil skips the rollercoaster, it keeps energy steady. As someone who swapped out my morning toast for MCT-infused coffee, I’ve replaced those 10 a.m. yawns with sharper focus. Digestive comfort also stays high since these fats don’t linger or slow things down, making them easier to handle than standard oils or heavy cream.
Plenty of folks hope MCT oil works like a magic bullet for weight loss. There’s some real science to the claim. Studies like one published in Obesity show MCTs encourage you to burn more fat during daily activity. They also seem to help curb hunger, especially if you’re coming off a sugary breakfast or find yourself constantly hungry. I’ve found that adding a spoonful to an afternoon shake keeps me fuller and less likely to snack on junk.
MCT oil can also support metabolism in a way that outpaces other fats. Compared to long-chain fats, medium-chain types ramp up the calories you burn at rest.
Starting MCT oil without warning can be rough on the stomach. I learned this the hard way. A spoonful in coffee when you’re not used to it can send you running for the bathroom. Best to start small—like half a teaspoon—then slowly build up as your gut adjusts.
Not all MCT oils deliver the same results. Pure C8 and C10 types get digested fastest and offer the strongest effects, according to nutrition experts and clinical research. Quality matters—go cheap, and you might wind up with fillers or oils that taste off.
Those with liver problems or certain digestive conditions should talk to a doctor before adding any new supplement, especially one that changes fat processing so quickly. I always recommend checking in with a healthcare pro, especially if you’re taking medication, pregnant, or breastfeeding.
Getting the most from MCT oil means using it as part of a whole-food approach, not a shortcut. Mix it into a balanced breakfast, not just black coffee. Pay attention to how it sits with your body and look for credible brands that provide clear sourcing.
If you rely on whole foods, stay active, and consider the quality of each supplement, MCT oil can be one more tool for a healthy, energized lifestyle.
MCT oil isn’t some magic elixir, but it’s earned its spot on kitchen counters for a reason. Plenty of people look to it for a quick boost, whether that’s sharper focus or a bit more energy through the day. MCT stands for medium-chain triglycerides, a fat type that skips a few steps most fats take, diving right into your bloodstream for quick use as energy. You’ll see MCTs in coconut oil and dairy, but concentrated MCT oil lands in supplements and grocery store bottles.
One reason people reach for MCT oil rests on how the body uses it. Studies suggest these fats break down fast and support healthy energy levels, especially for those following low-carb or ketogenic diets. Some athletes see it as a steady backup for endurance. And, there’s growing chatter about its possible support for gut health. Now, none of this makes it a cure-all, but the science around energy and digestion is sound enough for many nutritionists to stand behind moderate use.
Most nutrition pros I’ve talked with echo the same advice: Start slow. A teaspoon goes a long way. If you’re brand new to MCT oil, add a little to a cup of coffee or stir into a smoothie. Some folks drizzle it over oatmeal, or whip into homemade salad dressings for that nutty, neutral flavor. Too much, too fast often leads to stomach surprises—diarrhea or cramps. Your body needs time to get used to processing pure MCTs.
I found out myself that enthusiasm backfires with MCT oil. Even a small drizzle over Greek yogurt made a real difference in hunger cues and concentration, but upping the amount left me running to the restroom. Friends had similar stories. The lesson: listening to your gut matters, literally and figuratively. Give your body a chance to adjust, even if the temptation is strong to double that daily dose for bigger results.
The latest research stands behind moderate use, suggesting around one tablespoon daily fits most healthy adult diets. Folks with liver issues, or those on medication that impacts fat digestion, should check with their doctor before giving MCT oil a spin. No oil replaces a balanced diet or fixes poor eating habits overnight. Looking through the studies, MCT oil doesn’t offer a magic bullet for weight loss or brain health, but it can play a helpful role alongside nutritious food and regular movement.
Another thing worth stressing: MCT oil delivers calories, not just benefits. Pouring it on everything without checking the overall calorie picture does more harm than good.
Bringing MCT oil into the kitchen can work, but it works best as part of a bigger picture—one that values whole foods, mindful movement, and real sleep. Fitness coaches, nutritionists, and evidence-minded doctors all seem to agree there are no shortcuts to good health, but thoughtful additions like MCT oil offer another tool for those looking to maximize their energy, stay full a bit longer, or just mix up the morning brew. A simple spoonful, not half the bottle, gets the job done.
MCTs, or medium-chain triglycerides, come mostly from coconut and palm oils. Fitness fans and folks looking for a quick energy boost keep praising MCT oil. Some claim it sharpens their focus or helps with weight management. Supplements pop up everywhere: smoothie counters, sports nutrition stores, even coffee shops promising “keto” energy. With all that hype, most people expect that a spoonful in their coffee will bring nothing but good things. But any oil that ends up in our diets day after day deserves careful scrutiny.
Some people experience stomach upset after using MCTs. It’s not just a rare, unlucky thing. Gastrointestinal symptoms get reported by folks who go big too fast, adding tablespoons to their food or drink without easing in. Loose stool, rumbling, even outright diarrhea usually send a clear message: bodies aren’t built to process a ton of refined oil at once. I’ve felt a stomachache myself after adding a full spoonful to a shake, thinking I’d found a shortcut to quick energy. Turns out, patience—starting slow—matters.
Fats have a complicated place in most diets. Some research suggests MCTs don’t raise total cholesterol as much as some long-chain fats do, but that’s not a green light to toss them in without thinking. One study published in the Journal of Lipid Research in 2020 found higher doses of MCTs could raise LDL cholesterol for certain people. If you already manage cholesterol, those numbers mean you can’t treat MCTs the same way as olive oil or fatty fish. Cardiology experts urge folks with heart disease history to talk to their doctor before switching dietary fats.
MCTs’ rise to stardom is pretty recent compared to traditional fats like butter, lard, or plant oils. Few studies document what happens to liver health or metabolism over decades of daily use. Animal studies show that large amounts could lead to fat build-up in the liver over time. Those results don’t always match what happens in humans, but overdoing any refined oil carries a risk. Nobody’s run a lifelong study on people adding MCT oil to their diets, so the advice tends toward moderation. Most health professionals say less is more.
People with liver disease, diabetes, or trouble digesting fats might need to ask a doctor before using MCT oil. The body processes MCTs differently from other fats, straight from the gut to the liver, so existing health issues can amplify problems. Pregnant and breastfeeding individuals lack enough reliable research showing daily use is risk-free. Fitness buffs and keto advocates often report good results, but their metabolism and health status may not match everyone else’s. What works in the gym doesn’t always translate to ordinary life or long-term health.
Starting small remains the smartest move. Half a teaspoon in coffee, not a heaping tablespoon, gives your body a chance to adapt. Watch for changes in digestion, mood, or energy. Give your doctor a call if you have medical conditions or already take other supplements. Nutrition isn’t a one-size-fits-all situation, no matter what a trendy product label promises. The best advice usually starts with balance, whole foods, and listening to your own body’s feedback.
Coconut oil hype paved the way for MCT oil’s popularity. Most folks I know discovered MCT oil in pursuit of better energy or sharper focus, especially those dabbling in low-carb or ketogenic diets. Influencers tout it in coffee and smoothies. Yet not every gut or lifestyle welcomes MCT oil with open arms.
Anyone managing liver issues needs to tread lightly. The liver handles processing MCTs. Nonalcoholic fatty liver disease, hepatitis, or cirrhosis could make MCT supplements a poor match. Processing fats may put extra strain on damaged liver tissues, and doctors often advise against increasing intake of concentrated fats.
Gallbladder trouble also raises a red flag. A properly working gallbladder breaks down dietary fats using stored bile. Following gallbladder surgery or with chronic inflammation, breaking down fats can be tricky. Upset stomach, cramps, or diarrhea come up more frequently than enthusiasts admit.
MCT oil often spells trouble for those with digestive diseases. Crohn’s, IBS, and gut sensitivities respond poorly to high doses of medium-chain triglycerides. Even those with iron stomachs notice rapid trips to the bathroom after a modest serving. Based on my friends’ experience, the infamous “disaster pants” are no joke.
Type 1 and Type 2 diabetes patients navigate a tricky field with intense dietary changes. Some early studies point to improved insulin sensitivity with MCTs, while others find spiking ketones could actually complicate blood sugar control. My cousin with Type 1 diabetes worked closely with his endocrinologist to track changes after adding MCT oil to his routine, but many simply experiment blind. That doesn’t cut it. Supervision matters.
Anyone battling high cholesterol wants to go slowly. Early studies on coconut oil—and by extension, MCTs—show mixed results for LDL (“bad”) cholesterol. Some find it harmless, others find jumps in cholesterol and triglycerides. My uncle, struggling with heart risks, avoided concentrated coconut products because minor dietary changes tipped his numbers fast. For those with a family history of heart disease, checking in with a doctor always trumps leaping onto hot trends.
MCT oil’s effects haven’t been thoroughly studied during pregnancy, breastfeeding, or childhood. What we don’t know sometimes hurts us. I’ve seen parents stretch the truth about “all natural” supplements because the label feels safer than prescription drugs. During pregnancy or for young children, untested supplements never guarantee gentle outcomes. Plain food sources get my vote for these stages.
Some cholesterol and anticonvulsant medicines interact with high-fat foods. Certain anti-seizure drugs use fat for absorption, while statins and other heart pills warn against massive dietary shifts. Anyone juggling multiple prescriptions, especially older adults, runs real risks adding high doses of oils. Reading labels rarely tells the whole story here.
Any supplement, especially ones that affect digestion or metabolism fast, deserves a second opinion. Instead of copying an influencer, sitting down with a dietitian or doctor makes sense for safe, effective use. Labs and honest food diaries reveal more about personal tolerance and underlying problems than any supplement label ever can.
| Names | |
| Preferred IUPAC name | Octanoyl decanoyl glycerol |
| Other names |
MCTs medium chain fatty acids medium-chain triglyceride oil MCT oil |
| Pronunciation | /ˈmiːdiəm tʃeɪn traɪˈɡlɪsəˌraɪdz/ |
| Preferred IUPAC name | Propane-1,2,3-triyl octanoate decanoate |
| Other names |
MCT MCT oil Medium-chain fatty acids |
| Pronunciation | /ˈmiːdiəm tʃeɪn traɪˈɡlɪsəraɪdz/ |
| Identifiers | |
| CAS Number | 65381-09-1 |
| Beilstein Reference | 1718739 |
| ChEBI | CHEBI:78757 |
| ChEMBL | CHEMBL1209613 |
| ChemSpider | 157419 |
| DrugBank | DB09415 |
| ECHA InfoCard | 23e2143c-5d78-4b16-be80-64efe220a2c5 |
| EC Number | EC 289-955-6 |
| Gmelin Reference | 1851010 |
| KEGG | C19633 |
| MeSH | D006548 |
| PubChem CID | 446457 |
| RTECS number | OVG3700000 |
| UNII | X0WQEF7H6C |
| UN number | UN3082 |
| CompTox Dashboard (EPA) | DTXSID6020836 |
| CAS Number | 65381-09-1 |
| Beilstein Reference | 1642027 |
| ChEBI | CHEBI:53697 |
| ChEMBL | CHEMBL1209671 |
| ChemSpider | 4444337 |
| DrugBank | DB13955 |
| ECHA InfoCard | 403-720-6 |
| EC Number | EC 289-740-2 |
| Gmelin Reference | 67644 |
| KEGG | C19633 |
| MeSH | D006541 |
| PubChem CID | 446311 |
| RTECS number | GVU3700000 |
| UNII | 03XK5P3S7O |
| UN number | UN 3082 |
| Properties | |
| Chemical formula | C39H74O6 |
| Molar mass | 638.978 g/mol |
| Appearance | Colorless or pale yellow oily liquid |
| Odor | Odorless |
| Density | 0.95 g/cm³ |
| Solubility in water | insoluble |
| log P | 4.9 |
| Vapor pressure | Negligible |
| Acidity (pKa) | ~16 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.440–1.454 |
| Viscosity | Viscous liquid |
| Dipole moment | 0.0 D |
| Chemical formula | C39H74O6 |
| Molar mass | 596.96 g/mol |
| Appearance | A colorless to pale yellow oily liquid |
| Odor | Odorless |
| Density | 0.95 g/cm³ |
| Solubility in water | Insoluble |
| log P | 3.9 |
| Vapor pressure | <0.1 mmHg (20°C) |
| Acidity (pKa) | ~16 |
| Basicity (pKb) | No data |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.440–1.454 |
| Viscosity | Liquid |
| Dipole moment | 2.01 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 1084.8 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1770 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -35.63 MJ/kg |
| Std molar entropy (S⦵298) | 887.2 J·mol⁻¹·K⁻¹ |
| Std enthalpy of combustion (ΔcH⦵298) | -35.6 MJ/kg |
| Pharmacology | |
| ATC code | A05BA02 |
| ATC code | A05BA02 |
| Hazards | |
| Main hazards | Not a hazardous substance or mixture. |
| GHS labelling | GHS07 Warning |
| Pictograms | GHS07 |
| Signal word | Warning |
| Hazard statements | Non-hazardous according to GHS classification; no specific hazard statements assigned. |
| Precautionary statements | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. If eye irritation persists: Get medical advice/attention. |
| Flash point | > 155°C |
| Lethal dose or concentration | > LD50 Oral Rat 34,600 mg/kg |
| LD50 (median dose) | LD50 (median dose): >5 g/kg (rat, oral) |
| NIOSH | Not Assigned |
| PEL (Permissible) | Not established |
| REL (Recommended) | 15 g |
| Main hazards | Not a hazardous substance or mixture. |
| GHS labelling | GHS labelling: Not a hazardous substance or mixture according to the Globally Harmonized System (GHS). |
| Pictograms | gluten-free, halal, keto-friendly, lactose-free, no-additives, no-preservatives, palm-oil-free, soy-free, sugar-free, vegan, vegetarian |
| Signal word | No signal word |
| Hazard statements | The product "Medium Chain Triglycerides" does not have any hazard statements. |
| Precautionary statements | Keep container tightly closed. Store in a cool, dry, and well-ventilated place. Avoid contact with skin and eyes. Wash thoroughly after handling. |
| Flash point | > 220°C (428°F) |
| Lethal dose or concentration | > LD50 (oral, rat): > 5,000 mg/kg |
| LD50 (median dose) | >28,200 mg/kg (Rat, oral) |
| NIOSH | Not Assigned |
| PEL (Permissible) | Not established |
| REL (Recommended) | 15 g |
| Related compounds | |
| Related compounds |
Caproic acid Caprylic acid Capric acid Lauric acid Long-chain triglycerides Short-chain triglycerides Coconut oil Palm kernel oil |
| Related compounds |
Caprylic acid Capric acid Lauric acid Triglyceride Coconut oil Palm kernel oil |
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
