Medium-chain fatty acids improve palm olein nutritional quality, study reveals

The inclusion of medium-chain fatty acids in palm olein can improve its nutritional quality and expand its uses in food applications, according to new research conducted by the Central Food Technological Research Institute in India.

Researchers added medium-chain fatty acids – caprylic and capric acid – to palm olein by lowering the levels of palmitic and oleic acids.

Foodnavigator.com reported that they found that the addition of medium-chain fatty acids not only modified the physical and chemical properties of palm olein, making it feasible for use in a wider number of food applications, but also enhanced the nutritional quality.

The modified palm olein had low solid fats content at and below 10°C and had reduced onset of crystallisation, iodine, and cloud point.

In addition, the modified palm olein showed reduced levels of high molecular weight triacylglycerols (TGs) and increased levels of low molecular weight TGs, compared with the regular palm olein.