MCT Production Process

Source: Medium Chain Fatty Acids from vegetable oil are synthesized by esterification, distillation, decolorization, deodorization, and filtration with Glycerin from the same vegetable oil source.

Microencapsulation of chain triglycerides in MCT

Microcapsule technology has become a new steady state technology of active ingredients. This technology mainly uses natural or chemically synthesized polymer materials to wrap liquid or solid or even gaseous substances to form micro-capsules with semi-permeable or sealed capsules.

(1) The patented technology of microencapsulation production expands the application range of various fatty acids, brings unique taste and unique flavor, and can protect the nutrients of the oil, avoid loss, extend the shelf life, and improve the shelf life time.

(2) The application of emulsification technology and shearing technology, so that flaxseed oil nanoscale droplets help the human body to fully absorb and utilize, with the international advanced instantaneous sterilization technology, to ensure product quality and product safety.

(3) The whole process of automatic production, advanced computer center control technology, uninterrupted pre-processing, to ensure that each batch of products to meet the production stability and quality requirements.

(4) The application of multistage repolymerization technology improves the particle size of the product, strengthens the instant solubility, and further improves the stability (not easy to caking).

(Improve the stability of the product, ensure the safety and quality of the product, extend the shelf life, improve the shelf life, expand the application range, improve the flavor and taste, granularity and instant solubility.)