ArticleNPJ science of food2025
Spontaneous granulation of tricaprin and trilaurin medium-chain triacylglycerols with added medium- and long-chain species.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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.
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