{"id":14151,"date":"2023-07-17T08:36:07","date_gmt":"2023-07-17T08:36:07","guid":{"rendered":"https:\/\/foodpunk.com\/blog\/coconut-oil-vs-mct-oil-the-daily-bite-of-knowledge\/"},"modified":"2025-10-06T12:51:17","modified_gmt":"2025-10-06T10:51:17","slug":"coconut-oil-vs-mct-oil-the-daily-bite-of-knowledge","status":"publish","type":"post","link":"https:\/\/foodpunk.com\/en\/blog\/coconut-oil-vs-mct-oil-the-daily-bite-of-knowledge\/","title":{"rendered":"Coconut oil vs. MCT oil – The daily bite of knowledge"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

In the last Bites of Knowledge<\/a>, we touched on the properties of MCT oil. Since coconut oil also contains medium-chain triglycerides (MCTs), today we will compare coconut oil and MCT oil in an overview.<\/p>\n

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\"\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div>\r\n<\/div>[vc_column_text elem_margin_top=”vmt-3″]<\/p>\n\n\n\n\n\n\n\n\n\n\n
Property<\/th>\nCoconut oil<\/th>\nMCT oil<\/th>\n<\/tr>\n<\/thead>\n
Fatty acid composition<\/strong><\/td>\n45-53% lauric acid (C12)<\/p>\n

8-10% palmitic acid<\/p>\n

17-21% myristic acid<\/p>\n

5-10% oleic acid<\/p>\n

5-10% caprylic acid (C8)<\/p>\n

5-8 % Capric acid (C10)<\/p>\n

2-4 % stearic acid<\/p>\n

1-3% linoleic acid<\/td>\n

Depending on the product changing ratio of<\/p>\n

Lauric acid (C12)
\nCapric acid (C10)
\nCaprylic acid (C8)
\nCaproic acid (C6), rare.<\/p>\n

“XCT oil” contains only capric and caprylic acid,
\n“C8 oil” caprylic acid only.<\/td>\n<\/tr>\n

Source<\/strong><\/td>\nCoconut meat<\/td>\nCoconut oil and\/or palm oil, depending on the manufacturer.<\/td>\n<\/tr>\n
Application<\/strong><\/td>\nRoasting, baking, refining hot dishes & drinks.<\/td>\nFor dressings, to refine cold or hot dishes or drinks. Not suitable for frying, for baking only at not too hot temperature.<\/td>\n<\/tr>\n
Starts smoking at<\/strong><\/td>\n190 \u00b0 C<\/td>\n120 \u00b0 C<\/td>\n<\/tr>\n
Melts at<\/strong><\/td>\n23-26 \u00b0 C (liquid in summer)<\/td>\n-5 \u00b0C (liquid at room temperature)<\/td>\n<\/tr>\n
Effect on the body<\/strong><\/td>\nHas antibacterial effect, contains traces of vitamins and minerals.<\/td>\nLauric acid: deters ticks and has antimicrobial effects, but most often causes digestive problems of all medium-chain fatty acids.<\/p>\n

Capric acid: Has a particularly positive effect on thermogenesis and thus energy consumption and ketone body formation – “metabolic effect”.<\/p>\n

Caprylic Acid: Acts primarily on ketone body formation and may eventually cross the blood-brain barrier to serve as an energy source – “brain boosting effect”.<\/p>\n

Caproic acid: No known special effect.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/vc_column_text][vc_column_text]There is no “better” or “worse” here. Both have different properties. The proportion of fatty acids, which have a stimulating effect on the metabolism and promote the formation of ketone bodies, is higher in MCT oil (it is best to contain only C10 and C8 here). For this you can bake with coconut oil, fry and still have a few vitamins and minerals at the start.[\/vc_column_text]

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