Medium chain triglycerides are a class of fatty acids obtained by esterification of glycerol with mixtures of caprylic and capric fatty acids which are fractionated from coconut or palm kernel oils. They are specially processed to achieve superior oxidative stability and low colour and then are further refined to remove residual fatty acids resulting in a product with no odour or flavor.

Their chemical composition is of a shorter length than the long-chain fatty acids present in most other fats and oils. They are also different from other fats as they have a slightly lower calorie content and are more rapidly absorbed and metabolized as energy resembling a carbohydrate more than fat. The unique metabolic and functional properties, a consequence of their chemical structure make them versatile ingredients in a number of pharmaceutical and food formulations.