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ORGANIC MCT oil

MCT oil
EU Bio
DE-ÖKO-039
  • MCT oil made from 100 % organic coconut oil
  • approx. 60 g caprylic acid (C8) per 100 g
  • approx. 40 g capric acid (C10) per 100 g
  • particularly fast energy conversion (ketosis)
  • for low-carb, paleo and ketogenic diets
  • tasteless and odorless
  • purely mechanical extraction without chemical treatment
4,92 of 5 stars
from 1104 ratings
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MCT oil 250 ml
250 ml 9,90 €
MCT oil 500 ml
500 ml 17,90 €
9,90 €*
21621
250 ml
39,60 € / 1 l
*incl. 7 % tax plus shipping
17,90 €*
21651
500 ml
35,80 € / 1 l
*incl. 7 % tax plus shipping

Our MCT oil is a combination of approx. 40 % capric acid and approx. 60 % caprylic acid. Both belong to the family of medium-chain fatty acids, which are known to be metabolized particularly quickly by the body and are therefore real energy suppliers. Ideal for smoothies, juices, shakes or salad dressings.

What are MCT oils?

The abbreviation MCT stands for medium-chain triglycerides, or medium-chain fatty acids. MCT oils therefore consist exclusively of these medium-chain fatty acids. They are made up of 8 to 10 carbon atoms. This distinguishes MCT oils from all other conventional natural oils, as pure MCT oils do not exist in nature. Plant fats always consist of a combination of different fatty acids, such as medium-chain and long-chain fatty acids (long chain triglycerides = LCT with over 10 carbon atoms).

Medium-chain fatty acids are mainly found in tropical vegetable oils, such as coconut oil or palm oil. For example, half of coconut oil consists of medium-chain fatty acids and the other half of long-chain fatty acids. In most cases, coconut oil is known as a solid, butter-like, white oil. If coconut oil is liquid, it has usually become warm. However, the extraction of medium-chain fatty acids can also cause coconut oil to become liquid. In order to produce a liquid, pure MCT oil with only medium-chain fatty acids, these must be extracted, i.e. separated from all other fatty acids.

The natural triglycerides of the coconut oil are physically separated into medium-chain and long-chain fatty acids by gentle distillation of the free fatty acids at low temperatures. The medium-chain fatty acids enriched in this way are naturally converted into tricglycerides with a lower melting point.

At Ölmühle Solling, it is particularly important to us that the extraction takes place naturally and without chemical treatment or other unnatural separating agents. Our MCT oil is extracted purely mechanically so that we obtain the best possible quality and meet the strict requirements of the organic guidelines.

What makes medium-chain fatty acids so special?

The medium-chain fatty acids in MCT oil, capric and caprylic acid, can be metabolized particularly well by the body due to their special structure and short carbon chains. This gives them the advantage that they do not first have to be digested and transported through the lymphatic system, but instead reach the liver directly via the blood. There, the medium-chain fatty acids are converted directly into energy, for example to immediately cover the energy requirements of the skeletal muscles and brain, or to produce ketone bodies, which act as energy carriers.

Properties of MCT oil

Unlike other MCT oils, MCT oil based on coconut oil is of course completely free from animal products, i.e. vegan, and is also gluten-free. It is liquid, odorless and tasteless. Its appearance is clear and transparent - like water. Compared to pure coconut oil, MCT oil is light-sensitive and is therefore available from our manufactory in a shelf-life-promoting amber glass bottle with a practical spring dispenser.

Usage

Due to its neutral taste and odor, MCT oil is ideal for mixing with coffee or water. It is also ideal for smoothies, juices, shakes or salad dressings.

When used in the kitchen, MCT fats can develop a sharp and/or bitter taste, especially if the food prepared with them is kept warm or reheated. MCT oil should not be used for heating, frying or roasting due to its low smoke point. We recommend our frying oil, wok oil or coconut oil for this purpose.

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Ratings

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from Claus Sluka at 02.09.2021
Da wo man ein Kokosgeschmack liebt,sollte man es verwenden. Kokosöl ist Geschmacksache und muss nicht jedem schmecken.
from Marion Fricke-Weist at 31.08.2020
Hatte sonst immer das „feste“ Öl. Dieses ist aber auch nicht schlecht. Ich werde damit noch weiter experimentieren.
from Jürgen Breunig at 02.03.2022
einen vorteilhafte Eigenschaft konnte ich nicht entdecken, geschmacklich gut, auch im Kaffee angenehm
from Rainer Maelger at 03.01.2021
Bin sehr zufrieden. Wäre auch ein Produkt mit einem höheren Anteil der Caprylsäure (C8) möglich?
from Bernhard Benna at 22.10.2022
prima Ware, jedoch am Anfang nur sehr gering dosiert verwenden: sonst Bauchschmerzen und Durchfall.
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