Fatty acid profile and thermal behavior of fat-rich edible insect oils compared to commonly consumed animal and plant oils

Kasidate Chantakun3, Tanyamon Petcharat1,2, Saowakon Wattanachant4, Muhammad Shahrim Bin Ab Karim5, Pensiri Kaewthong1,2,*
Author Information & Copyright
1Professional Culinary Arts Program, School of Management, Walailak University, Thasala, Nakhon Si Thammarat, 80161, Thailand, Nakhon Si Thammarat 80161, Thailand.
2Food Technology and Innovation Research Center of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, 80161, Thailand.
3Home Economics Program, Faculty of Science and Technology, Songkhla Rajabhat University, Songkhla, 90000, Thailand.
4Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand.
5Department of Food Service and Management, Universiti Putra Malaysia, Putrajaya, Selangor Darul Ehsan, 43400, Malaysia.
*Corresponding Author: Pensiri Kaewthong. E-mail:

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Apr 09, 2024 ; Revised: May 20, 2024 ; Accepted: May 20, 2024

Published Online: May 29, 2024


This study compared the physicochemical properties of fat-rich insect oils from silkworm (Bombyx mori) pupa (SP), sago palm weevil (Rhynchophorus ferrugineus) larva (PW), and bamboo caterpillar (Omphisa fuscidentalis) (BC) to oils from chicken skin (CK), beef back fat (BF), pork back fat (PF), salmon belly (SB), sea bass belly (BB), coconut (C), and peanut (P). The fatty acid profiles and thermal behaviors (crystallization and melting) of the extracted oils were evaluated. PW and BC oils had more saturated fatty acids (SFAs) than CK, PF, SB, BB, and P oils. SP oil had equivalent SFA content to CK and BB oils. Fat-rich edible insect oils exhibited similar monounsaturated fatty acid concentrations in all samples, except C oils. PW and BC oils exhibited a higher content of palmitoleic acid than the other oils. SP oils contained polyunsaturated fatty acids similar to those in SB and BB oils, which were higher than those in PW, BC, CK, BF, and PF oils. SP oil also exhibited the highest concentration of α-linolenic acid (C18:3 n-3). The fatty acid profile of SP oil was similar to that of fish oil, although it exhibited lower quantities of ARA, EPA, and DHA. The fat-rich edible insect oils were liquid at ambient temperature, solid below −15 ℃, and required less energy (∆Hm-max) for melting than other samples. This study indicated that fat-rich edible insects, particularly SP, could serve as an alternative source of fat to meet its growing demand.

Keywords: insect; edible insect; fatty acid profile; crystallization; melting