The Primary Sources: Coconut and Palm Kernel Oil
MCT oil does not grow on a tree; rather, it is a refined product derived from natural plant-based fats. The vast majority of commercially available MCT oil is sourced from either coconut oil or palm kernel oil, or a combination of both. Both of these tropical oils are rich in medium-chain triglycerides, which are the building blocks of MCT oil.
Why these sources?
- High concentration of MCTs: Compared to other fat sources like dairy, coconut and palm kernel oils contain a significantly higher percentage of MCTs. Coconut oil contains approximately 54% MCTs, while palm kernel oil is around 50%.
- Ideal fatty acid profile: These source oils provide the right medium-chain fatty acids (MCFAs) needed for high-quality MCT oil. The most sought-after MCFAs for energy production are caprylic acid (C8) and capric acid (C10).
- Commercial viability: Coconut and palm oil are widely available and cost-effective to produce at the scale required for supplements.
The Extraction and Refinement Process
The creation of pure MCT oil is a multi-step process that separates, isolates, and purifies the desired fatty acids. It is important to note that this is not a simple pressing like with virgin coconut oil. The goal is to obtain a tasteless, odorless, and pure liquid oil that contains only specific MCTs.
Step-by-step production:
- Harvesting and Milling: The process begins with harvesting coconuts or oil palm fruit. The oil is then extracted from the kernels at a milling facility.
- Hydrolysis: The raw coconut or palm kernel oil undergoes hydrolysis, where the triglycerides are broken down into their base components: glycerol and individual fatty acids.
- Fractional Distillation: The mixed fatty acids are separated based on their boiling points. Medium-chain fatty acids, especially C8 and C10, have lower boiling points than long-chain fatty acids (LCTs) and are collected through fractional distillation. This is a key step that distinguishes MCT oil from its original source oil, which contains a wider spectrum of fatty acids.
- Esterification: The isolated medium-chain fatty acids (C8 and C10) are then recombined with a glycerol molecule in a process called esterification. This reaction creates new triglycerides with the specific medium-chain fatty acids, forming the final MCT oil.
- Bleaching and Deodorization: The resulting oil is further filtered and refined to remove any unwanted colors, odors, or impurities. This ensures the final product is pure and has a neutral flavor profile.
The Difference Between MCT Oil and Coconut Oil
Many consumers wonder about the difference between MCT oil and its source, coconut oil. The distinction lies in their concentration and composition.
| Feature | MCT Oil | Coconut Oil |
|---|---|---|
| Composition | 100% medium-chain triglycerides (MCTs), primarily C8 (caprylic acid) and C10 (capric acid). | A mix of fats, including MCTs (~54%), long-chain triglycerides (LCTs), and a high concentration of C12 (lauric acid). |
| Functionality | Optimized for rapid energy production and ketone conversion, which is highly prized on ketogenic diets. | A versatile oil for cooking, baking, and beauty uses, but its energy conversion is slower due to higher C12 content. |
| Absorption | Very fast absorption and digestion, going directly to the liver for energy. | Slower absorption due to the presence of longer fatty acid chains. |
| Taste & Consistency | Flavorless, odorless, and remains liquid at room temperature. | Distinct coconut aroma and taste, and solidifies at room temperature. |
| Ketogenic Power | Much more ketogenic than coconut oil, as C8 and C10 are more efficiently converted to ketones than C12. | Less efficient at promoting ketosis than pure MCT oil. |
The Specific Fatty Acids: C8 and C10
Commercial MCT oil is not simply a blend of all medium-chain fatty acids. Most high-quality products are optimized to contain specific ratios of caprylic acid (C8) and capric acid (C10). The manufacturer intentionally excludes C6 (caproic acid), which can cause stomach upset and has an unpleasant smell, and often limits C12 (lauric acid), as it behaves more like a long-chain fat in the body.
By focusing on C8 and C10, manufacturers create a product that delivers the benefits of MCTs—rapid absorption, quick energy, and enhanced ketone production—more efficiently than the natural source oils. This targeted formulation is why MCT oil is valued by athletes and those on ketogenic diets.
Conclusion: More Than Just an Oil
To answer the question of what is MCT oil made out of, the simple answer is that it starts with coconut and palm kernel oils. However, the complete picture is far more complex, involving a precise manufacturing process of hydrolysis, fractionation, and esterification. This refinement isolates the most beneficial medium-chain fatty acids—caprylic (C8) and capric (C10) acids—creating a concentrated supplement specifically designed for rapid energy conversion. This careful extraction and purification process is what distinguishes pure MCT oil from its raw material, resulting in a unique product with distinct advantages for energy, metabolism, and ketogenic support.
For more detailed information on medium-chain triglycerides and their effects on metabolism, you can consult research articles from reputable sources like the National Institutes of Health(https://pmc.ncbi.nlm.nih.gov/articles/PMC9579472/).
