MCT oil is of vegetable origin, a mixture of triglycerides of saturated fatty acids fatty acids, mainly caprylic (octanoic) and capric (decanoic) acid.
The fatty acids are obtained from oil extracted from the hard, dried fraction of the
from the endosperm of Cocos nucifera L. or from the dried endosperm of Elaeis guineensis Jacq.
Content: minimum 95.0% saturated fatty acids with 8 or 10 carbon atoms.
