Spontaneous granulation of tricaprin and trilaurin medium-chain triacylglycerols with added medium- and long-chain species
Abstract To utilize medium-chain triacylglycerol (MCT) with a low smoke point (~150 °C) in water, we investigated formulations and physical conditions for its spontaneous powdery crystallization without excipients. Crystallization of tricaprin and trilaurin mixed with medium- and long-chain triacylg...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-07-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00511-x |
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| author | Yutaro Kataoka Hidetaka Uehara Kentaro Matsumiya |
| author_facet | Yutaro Kataoka Hidetaka Uehara Kentaro Matsumiya |
| author_sort | Yutaro Kataoka |
| collection | DOAJ |
| description | Abstract To utilize medium-chain triacylglycerol (MCT) with a low smoke point (~150 °C) in water, we investigated formulations and physical conditions for its spontaneous powdery crystallization without excipients. Crystallization of tricaprin and trilaurin mixed with medium- and long-chain triacylglycerols (MLCT) at varying ratios and temperatures was observed. Both oils mixed spontaneously crystallized into powder below their solidification temperature, structuring micrometer-ordered stacked plate crystals. Differential scanning calorimetry and X-ray diffraction measurements showed stable β−form polymorphism. Steric effects from the MLCT hindered fat crystal network formation, promoting lamellar structures that easily broke into porous crystals. Thermal energy and the van der Waals forces indicated that the excess carbon chains biased the horizontal development of the lamellar structures. The resulting powder had a finer particle size and increased bulkiness than commercial products. The tricaprin-based powder was wettable, forming a paste with water, while the trilaurin-based powder was not, making the tricaprin-based powder more suitable for food applications. |
| format | Article |
| id | doaj-art-537eb8ad37e545359df5a9401e9deded |
| institution | Kabale University |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-537eb8ad37e545359df5a9401e9deded2025-08-20T03:46:12ZengNature Portfolionpj Science of Food2396-83702025-07-01911910.1038/s41538-025-00511-xSpontaneous granulation of tricaprin and trilaurin medium-chain triacylglycerols with added medium- and long-chain speciesYutaro Kataoka0Hidetaka Uehara1Kentaro Matsumiya2Incubation Square (Research Laboratory), The Nisshin OilliO Group Ltd.Incubation Square (Research Laboratory), The Nisshin OilliO Group Ltd.Graduate School of Agriculture, Kyoto UniversityAbstract To utilize medium-chain triacylglycerol (MCT) with a low smoke point (~150 °C) in water, we investigated formulations and physical conditions for its spontaneous powdery crystallization without excipients. Crystallization of tricaprin and trilaurin mixed with medium- and long-chain triacylglycerols (MLCT) at varying ratios and temperatures was observed. Both oils mixed spontaneously crystallized into powder below their solidification temperature, structuring micrometer-ordered stacked plate crystals. Differential scanning calorimetry and X-ray diffraction measurements showed stable β−form polymorphism. Steric effects from the MLCT hindered fat crystal network formation, promoting lamellar structures that easily broke into porous crystals. Thermal energy and the van der Waals forces indicated that the excess carbon chains biased the horizontal development of the lamellar structures. The resulting powder had a finer particle size and increased bulkiness than commercial products. The tricaprin-based powder was wettable, forming a paste with water, while the trilaurin-based powder was not, making the tricaprin-based powder more suitable for food applications.https://doi.org/10.1038/s41538-025-00511-x |
| spellingShingle | Yutaro Kataoka Hidetaka Uehara Kentaro Matsumiya Spontaneous granulation of tricaprin and trilaurin medium-chain triacylglycerols with added medium- and long-chain species npj Science of Food |
| title | Spontaneous granulation of tricaprin and trilaurin medium-chain triacylglycerols with added medium- and long-chain species |
| title_full | Spontaneous granulation of tricaprin and trilaurin medium-chain triacylglycerols with added medium- and long-chain species |
| title_fullStr | Spontaneous granulation of tricaprin and trilaurin medium-chain triacylglycerols with added medium- and long-chain species |
| title_full_unstemmed | Spontaneous granulation of tricaprin and trilaurin medium-chain triacylglycerols with added medium- and long-chain species |
| title_short | Spontaneous granulation of tricaprin and trilaurin medium-chain triacylglycerols with added medium- and long-chain species |
| title_sort | spontaneous granulation of tricaprin and trilaurin medium chain triacylglycerols with added medium and long chain species |
| url | https://doi.org/10.1038/s41538-025-00511-x |
| work_keys_str_mv | AT yutarokataoka spontaneousgranulationoftricaprinandtrilaurinmediumchaintriacylglycerolswithaddedmediumandlongchainspecies AT hidetakauehara spontaneousgranulationoftricaprinandtrilaurinmediumchaintriacylglycerolswithaddedmediumandlongchainspecies AT kentaromatsumiya spontaneousgranulationoftricaprinandtrilaurinmediumchaintriacylglycerolswithaddedmediumandlongchainspecies |