Medium-chain fatty acids, which are saturated fatty acids composed of 8–10 carbons, have unique nutritional characteristics different from those of long-chain fatty acids. Medium-chain triacylglycerol (MCT) is more readily digested and absorbed than long-chain triacylglycerol (LCT), and easily utilized as energy. The use of MCT as an edible oil is limited because it has a low smoking point and easily foams during deep-frying like lauric acid does. Medium- and long-chain triacylglycerol (MLCT) prepared by transesterification between MCT and LCT has a higher smoking point and reduced foaming property. MLCT oil has been shown to result in less body fat accumulation in animal and human studies. It has been approved as a food for specified health use (FOSHU) and widely sold in Japan as a cooking oil less likely to lead to body fat accumulation.