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Fatty Acid Oxidation Disorders

Cooking tips with MCT fats

The most important information summarized briefly:

  • Half a teaspoon of MCT oil is approximately 1 g/ml.
  • One teaspoon of MCT oil is approximately 3 g/ml.
  • One tablespoon of MCT oil is approximately 6 g/ml.
  • MCT margarine is ideal for spreading on bread as well as for sautéing and baking.
  • MCT oil can be used for salad preparation and for gentle frying at low temperatures (approximately 150°C).
  • Do not keep MCT fats warm for too long, heat them too hot, or reheat them (in the microwave) as this could result in a bitter taste.


3 min

Appropriate Cooking Methods

  • Sautéing: Cooking in a closed pot at a temperature of approximately 100°C in its juices or with little fat and liquid.
  • Steaming: Cooking in steam in a closed container at a temperature of approximately 100°C.
  • Cooking in foil/roasting bag: Food in the foil is gently cooked without fat in its juices.
  • Cooking in a clay pot (Römertopf): Advantages of using a clay pot include the need for very little liquid and the ability to cook with minimal added fat.
  • Gentle searing: Since MCT oil should be heated to a maximum of 160°C, briefly sear the meat or vegetables in it and then lower the temperature for finishing cooking.

Add MCT margarine and MCT oil as an energy supplement to already cooked foods, such as vegetables, potatoes, purees, soups and sauces

Kanso tip

Note: This article is for informational purposes only and is not intended to replace individual medical and dietary advice.

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