Functional edible oil as well as preparation method and application thereof

The invention relates to functional edible oil as well as a preparation method and application thereof. The functional edible oil is formed by performing ternary ester exchange on medium- carbon-chain glyceride, linoleic acid grease and linolenic acid grease. On the basis of the mass of fatty acid, the mass ratio of medium-carbon-chain fatty acid in the medium-carbon-chain glyceride to long-carbon-chain fatty acid in the linoleic acid grease and the linolenic acid grease is 2.3-4.0, and the mass ratio of linoleic acid to linolenic acid in the long-carbon-chain fatty acid is 0.5-1.0. The addition amount of the functional edible oil in foods is greater than or equal to 18.00%. The functional edible oil can significantly improve in-vivo glucose and lipid metabolism disorder, balance and supplement in-vivo necessary and functional fatty acids, and rapidly supplement energy, has a freezing point lower than 7.5 DEG C, can meet consumers, particularly, dietary and nutritional requirements of patients with metabolic