Description

Coconut oil

Coconut oil is an edible oil extracted from the kernel (meat) of mature coconuts from the coconut palm (Cocos nucifera). It is solid at cooler room temperatures (below ~24°C / 76°F) and becomes liquid when warmed.bThere are two main types: Virgin coconut oil (VCO) – cold-pressed, minimally processed, retains coconut aroma/flavor.vRefined coconut oil (RBD) – processed, neutral taste, higher smoke point.

 Culinary Uses

• Cooking & baking: frying, sautéing, making curries, baked goods.
• Spreads & dairy substitute: used in vegan butters and non-dairy creamers.
• Confectionery: adds smooth texture to chocolates and desserts.

 Nutrition & Health

Coconut oil has a unique fat profile:

• High in saturated fat (~90%), mainly medium-chain triglycerides (MCTs) like lauric acid.
• Provides quick energy since MCTs are metabolized faster than long-chain fats.
• Contains small amounts of Vitamin E and polyphenols (antioxidants).

💡 Claimed Health Benefits:

• May boost energy and metabolism.
• Supports skin and hair health (when applied topically).
• Has antimicrobial properties (lauric acid).

Considerations:

• Because of its high saturated fat, excessive intake may raise LDL cholesterol in some people.
• Best used in moderation, balanced with other healthy fats (like olive or avocado oil).

 Non-Food Uses

• Cosmetics & skincare: moisturizer, makeup remover, lip balm.
• Hair care: conditioner, scalp treatment.
• Traditional medicine: massage oil, wound healing, oil pulling for oral health.
• Industrial: soaps, detergents, candles.

 Fun Facts

• Thailand, Indonesia, and India are top producers of coconut oil.
• Coconut oil has been used in Ayurvedic medicine for thousands of years.
• Once nicknamed “the tree of life oil” because of its versatility.

Specifications:
FFA (as Lauric): 0.07% max
Moisture: 0.1% max
Iodine Value (wijs): 7-12
Peroxide Value, mEq/Kg: 1.0 max
Saponification Value: 250-264
Unsaponifiable Matter: 1.0%max
Slip Melting Point: 23-26 deg C
Color: 1.0 max RED; 10.00 max YELLOW
Fatty Acid Composition: (Actual Analysis)
Caproic Acid, C6:0.4%
Caprylic Acid, C8:6.5%
Capric Acid, C10:5.6%
Lauric Acid, C12:44.8%
Myristic Acid, C14:19.8%
Palmitic Acid, C16:10.4%
Stearic Acid, C18:2.9%
Oleic Acid, C18:1:7.6%
Linoleic Acid, C18:2:2.0%
Solid Fat Content at 10 deg Celsius: 100%
20 deg C: 30.8%
25 deg C: 0%