the aim of the invention is to provide a stabilized lipid composition capable of providing the required quantity of lc - pufa by an improved absorption without reducing the absorption of calcium , intended to be incorporated into a dietetic product without the latter undergoing oxidative or nutritional degradation because of this incorporation . thus , the stabilized lipid composition according to the invention consists of randomly interesterified tags comprising , by weight of fatty acid residues , less than 5 % by weight of lc - pufa as c20 and above , with a degree of unsaturation of 4 and above , comprising predominantly aa , dha or epa , and at least 80 % by weight of mc - sfa as c6 to c14 , where the tags containing lc - pufas consist practically exclusively of mono - lc - pufa . mc - sfa as c6 to c14 designates the medium - chain saturated fatty acids which are rapidly absorbed by the body , which do not form insoluble soaps with calcium as is the case with the lc - sfas and which do not negatively influence the absorption of calcium . lipids that contain these fatty acids are chosen from the natural or synthetic mc - tags containing caproic , caprylic , capric , lauric and myristic acids . coconut , babassu and palm kernel fats also may be mentioned . the process for preparing the stabilized lipid compositions of the invention preferably comprises the following steps : the chemical interesterification of a mixture containing i ) 1 to 20 % of an oil rich in lc - pufa having a degree of unsaturation of 4 and above containing the acids aa , dha or epa and ii ) 80 to 99 % of an oil rich in mc - sfa , is carried out in the presence of sodium ethoxide or methoxide as catalyst , so as to randomly redistribute the fatty acids on the glycerol backbone , the product of the reaction is washed with an aqueous medium so as to free it of the alkaline and soap residues , the washed product is refined by bringing into contact with an adsorbent which retains the traces of soap and of secondary products of the reaction and separating the adsorbent , and the refined product is deodorized by steam distillation at about 190 ° c . under vacuum , which leads to a deodorized , decolorized and stabilized oil . the reaction is carried out so as to minimize the quantity of water present in the starting oil mixture . thus , it is preferably dried at 80 - 85 ° c . under vacuum , for example of about 20 mbar , before the addition of the catalyst . the catalyst should be fresh . sodium methoxide or sodium ethoxide may be used , the latter being preferred . the quantity used is about 0 . 2 % by weight , based on the starting mixture . the starting oil mixture is heated up to the desired reaction temperature , preferably 80 to 90 ° c . before adding the catalyst . this addition is carried out with vigorous stirring in order to disperse the catalyst homogeneously . the reaction is preferably carried out under a vacuum of about 20 mbar , for about 30 min . after the reaction , water is added to the reaction mixture in order to inactivate the catalyst and to wash the soap residues formed . a salt such as nacl may be added to the aqueous medium , for example at a concentration of about 2 % by weight , in order to avoid the formation of an emulsion which would result in loss of oil . this washing step may be repeated once or twice in order to reduce the concentration of soap below about 200 ppm . to remove the traces of soap , the washed oil is treated with an absorbent , for example a silica gel , and the oil is decolorized with a bleaching earth , these operations being preferably carried out by bringing the oil into contact sequentially with the absorbent and separating the refined oil from the absorbents , for example by filtration . the refined oil is then deodorized by steam distillation at about 190 ° c . for about 3 h under a high vacuum , for example of about 1 to 3 mbar . when desired , natural tocopherol may then be added as antioxidant . the invention also relates to a nutritional product containing a lipid composition as defined above . it relates in particular to an infant food containing proteins , hydrolysed where appropriate , carbohydrates , lipids and where appropriate vitamins and trace elements , characterized in that it contains , by weight of dry matter , 15 to 35 % of lipids of which 5 to 50 % consist of the above lipid composition . nutritional product is understood to mean both a product for infant or adult clinical , for example enteral , nutrition and an infant food . such a food may be prepared in liquid or powdered form with incorporation of the above lipid composition , by the wet mixing of the various constituents , followed by sterilization or pasteurization and aseptic packaging in the case of a liquid product or by drying , for example , spray - drying , or alternatively by dry mixing in the case of a powder . the examples below illustrate the invention . in these , the parts and percentages are by weight , unless otherwise stated . 700 g of a lipid mixture containing 50 g of fish oil ( at 24 % dha and 5 % epa ), 14 g of oil source of aa ( containing 53 % aa ), 636 g of mct are randomly interesterified in the presence of 1 . 4 g of sodium ethoxide as catalyst at 85 ° c ., with vigorous continuous stirring , under a 20 - mbar vacuum for 30 min , in a 1000 - ml jacketed reactor provided with an anchor - type stirrer and a thermometer . the reaction mixture is then washed , with moderate stirring , with 70 g of a hot aqueous solution containing 7 g of sodium chloride . the stirring is stopped after 2 min and the mixture is allowed to settle for 2 h . the heavy phase containing the water , the sodium chloride and the soaps formed upon decomposition of the catalyst is separated and removed . this washing operation is repeated until the soap content of the interesterified oil , determined by titration , is & lt ; 200 mg / kg , which normally requires 2 to 3 washes . the addition of 3 . 5 g of silica gel ( trisyl 300 ®) to the crude interesterified oil makes it possible to remove the soap residues . to this effect , the mixture is treated at 85 ° c ., under a 20 - mbar vacuum for 20 min . 1 . 4 g of bleaching earth ( tonsil optimum ff ®) and 0 . 7 g of filtration aid ( dicalite 4258s ®) are then added and the mixture is decolorized for 20 min at 85 ° c ., under a vacuum of 20 mbar . finally , the mixture is filtered on a buchner funnel at 50 - 60 ° c . 670 g of refined oil containing less than 1 mg of soap per kg are thus obtained . 300 g of the above refined oil are deodorized by steam distillation at 190 ° c . under a 1 - 2 - mbar vacuum for 3 h and then the oil is filtered on a buchner funnel at 50 - 60 ° c . the oil obtained can be protected from oxidation by addition of natural tocopherols . the above refined and deodorized interesterified oil has a pale yellow color and is free of fish odor . one important advantage of the above oil is that it can be treated in a process for manufacturing a finished food , directly from a cold storage room , for example at 4 ° c . without the need to temper it beforehand in a hot room for many hours . this advantage results from the fact that the oil remains in a clear liquid state even at low temperature and that its degradation can be minimized by avoiding heating it . the purity of the above interesterified oil is much higher than that of a physical mixture of the same starting oils in the same proportions as is evident from the analyses of the polar fractions of the products of oxidative polymerization and degradation , by high - performance exclusion chromatography ( hpsec ) and by p - anisidine values . the results of the analysis of the fatty acids of the interesterified oil by gas chromatography of their methyl esters ( fames ) as well as of their distribution are indicated in table 1 below : to compare the interesterified oil with the physical mixture of the starting oils , their tocopherol content was balanced and their oxidative stability was determined in an accelerated oxidation test by storing at 40 ° c . to do this , 15 g of the fat to be analysed were placed in a 100 - ml cylindrical flask , with an internal diameter of 42 . 4 mm , which was stoppered in ambient air and then placed in an oven at 40 ° c . the samples were kept for 1 d in the dark before carrying out the measurements . the oxygen consumption ( in the headspace and by the oxitop method ), the composition of the static space ( ethane , pentane , ethylene ), the peroxide value ( pov ), the loss of lc - pufa ( by gas chromatography , gc ) as well as the formation of polar lipids were measured . all the results of these analyses showed concordantly the improved stability of the interesterified oil compared with the physical mixture of the starting oils . in particular , by measuring the headspace gases , a substantial oxidation of the physical mixture was observed from the 55th day of storage whereas the interesterified oil remained stable up to the 75th day . furthermore , after 75 d of storage at 40 ° c ., the peroxide value of the interesterified oil in a mixture of oils containing 2 . 13 % of lc - pufa corresponded to about 70 % of that obtained for the physical mixture of the oils under the same conditions of use . moreover , the lc - pufa losses ( measured by gc ) in the interesterified oil represented about 60 % of those observed for the physical mixture after 75 d of storage at 40 ° c . a good correlation was observed with the increase in the polar lipids in a mixture of oils containing 2 . 13 % of lc - pufa , the percentage of polar lipids formed being for the physical mixture about 3 × that observed in the case of the interesterified oil . by way of comparison with respect to the state of the art represented by u . s . pat . no . 5 , 686 , 131 , the peroxide values were studied in a medium containing 11 % of lc - pufa ( degree of unsaturation of 4 and above ), as described in this document , by replacing the hydrogenated fat with the mcts during the interesterification . surprisingly , it was observed that after 13 d of storage at 40 ° c ., the interesterified oil had a peroxide value approximately double that of the physical mixture and was consequently a lot less stable than the physical mixture . this shows that the interesterification in this case does not improve the stability but , on the contrary , damages it . a mixture of 95 . 1 % of coconut oil , 2 . 7 % of fish oil source of dha and 2 . 2 % of oil of a cellular organism source of aa is interesterified and then it is refined and the interesterified oil is deodorized by carrying out the procedure as in example 1 . natural tocopherols were then added thereto as antioxidant . the results of the analysis of the fatty acids of the interesterified oil by gas chromatography of their methyl esters ( fames ) as well as of their distribution are indicated in table 2 below : this interesterified oil thus protected is used in an amount of 23 % in a lipid composition for infant food constituting the lipid portion of this food , the remainder consisting of 77 % of a mixture of palm olein , of soyabean oil and of sunflower oil with a high content of oleic acid . the measurement of the oxygen consumption , by the method of determining the decrease in the headspace pressure at 40 ° c ., shows that this lipid composition is more stable than that containing the physical mixture at the same concentration .
a stabilized lipid composition of randomly interesterified triacylglycerols that includes , by weight of fatty acid components , long - chain polyunsaturated fatty acids having at least 20 carbon atoms and a degree of unsaturation of at least 4 and being present in a nutritionally beneficial amount but less than 5 % by weight ; and medium - chain saturated fatty acids having six to fourteen carbon atoms and being present to promote absorption of the lc - pufas . the lc - pufas are mono - lc - pufas . also , a nutritional product or infant food product that contains the lipid composition as a portion of the lipids therein , and methods to make such compositions and products .