Preparation of palm olein enriched with medium chain fatty acids by lipase acidolysis

► Medium chain fatty acids, caprylic and capric acids were incorporated up to 36-43% into palm olein by lipase acidolysis. ► Medium chain fatty acids were mainly incorporated at 1 and 3 positions of triacylglycerols. ► Palmitic and oleic acids were reduced to the same extent from palm olein. ► Reduction in linoleic acid from palm olein after acidolysis is negligible. ► The solids fat content and onset of crystallisation, were considerably lowered in modified palm olein products.