Coconut oil



Coconut oil, also known as coconut butter, is a vegetable oil extracted from copra (the dried inner flesh of coconuts) with many applications.


Physical properties

Coconut oil is a fat consisting of about 90% saturated fat. The oil contains predominantly triglycerides with 86.5% saturated fatty acids, 5.8% monounsaturated fatty acids, and 1.8% polyunsaturated fatty acids. Of the saturated fatty acids, coconut oil is primarily 44.6% lauric acid, 16.8% myristic acid and 8.2% palmitic acid, although it contains seven different saturated fatty acids in total. Its only monounsaturated fatty acid is oleic acid while its only polyunsaturated fatty acid is linoleic acid.

Unrefined coconut oil melts at 20-25 °C and smokes at 170 °C (350 °F)., while refined coconut oil has a higher smoke point of 232 °C (450 °F).

Coconut oil has a long shelf life compared to other oils, lasting up to two years due to its resilience to high temperatures. Coconut oil is best stored in solid form – i.e. at temperatures lower than 24.5 °C (76°F) in order to extend shelf life. However, unlike most oils, coconut oil will not be damaged by warmer temperatures.

Chemical properties

Among the most stable of all vegetable oils, coconut oil is slow to oxidize and thus resistant to rancidity.


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