{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,26]],"date-time":"2026-05-26T18:03:20Z","timestamp":1779818600560,"version":"3.53.1"},"reference-count":45,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2026,1,12]],"date-time":"2026-01-12T00:00:00Z","timestamp":1768176000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,1,12]],"date-time":"2026-01-12T00:00:00Z","timestamp":1768176000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Medium\u2010 and long\u2010chain triglycerides (MLCTs) are structured lipids composed of medium\u2010chain fatty acids (MCFAs) and long\u2010chain fatty acids (LCFAs), which have been increasingly applied in the food, medical, and nutritional industries because of their unique metabolic and physiological properties. However, most existing studies have focused on the synthesis and nutritional evaluation of MLCTs under laboratory conditions. In contrast, limited research has systematically compared the compositional characteristics, oxidative stability, volatile profiles, and thermal behavior of commercially produced MLCT products. Therefore, this study aimed to comprehensively analyze the physicochemical and structural properties of five representative commercial MLCT products to provide data supporting their functional and technological utilization.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The structured fat emulsion of LW (Li Wen) contained high proportions of MLCTs and MCFAs (68.17% and 31.39%, respectively) and exhibited the highest oxidative stability index of 7.2\u2009h. A total of 82 glyceride species were identified across five commercial MLCT products. Principal component analysis indicated that LLCy (linoleic acid\u2013linoleic acid\u2013caprylic acid) contributed significantly to the compositions of LW, KRD (Kang Rui Da), and QY (Qing Yi); OOCa (oleic acid\u2013oleic acid\u2013capric acid) was predominant in RQ (Ri Qing); and CyCyLn (caprylic acid\u2013caprylic acid\u2013linolenic acid) was characteristic of FH (Fu Hui). Differential scanning calorimetry revealed major exothermal peaks between \u221227.35 and \u221250.64\u2009\u00b0C during cooling, while two endothermal peaks, except in LW, appeared between \u221221.25 and \u221229.88\u2009\u00b0C during melting. Attenuated total reflectance\u2013Fourier transform infrared spectroscopy confirmed the MLCT foodprints of 1056\u2009cm\n                      <jats:sup>\u22121<\/jats:sup>\n                      , and the absence of peroxides and of\n                      <jats:italic>trans<\/jats:italic>\n                      fatty acids (TFAs) in all MLCTs products. Microstructural observations showed that LW, QY, and FH exhibited uniform, fine, and densely packed crystal morphologies.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>To the best of our knowledge, this study provides the first comprehensive characterization of commercially available MLCT products, offering fundamental insights that may facilitate their broader application in functional foods and nutraceuticals. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70449","type":"journal-article","created":{"date-parts":[[2026,1,13]],"date-time":"2026-01-13T12:30:44Z","timestamp":1768307444000},"page":"3564-3576","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Physical and chemical properties of commercial medium\u2010 and long\u2010carbon\u2010chain triglyceride products: triglyceride composition, volatile substances, thermodynamic properties"],"prefix":"10.1002","volume":"106","author":[{"given":"Kaizhou","family":"Yang","sequence":"first","affiliation":[{"name":"Institute of Grain and Oil Processing Science and Technology Academy of National Food and Strategic Reserves Administration  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuanli","family":"Wang","sequence":"additional","affiliation":[{"name":"Institute of Grain and Oil Processing Science and Technology Academy of National Food and Strategic Reserves Administration  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zheng","family":"Wei","sequence":"additional","affiliation":[{"name":"Institute of Grain and Oil Processing Science and Technology Academy of National Food and Strategic Reserves Administration  Beijing 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