Coconut Oil
Coconut Oil is obtained from the fruit of the coconut palm tree (Cocos nucifera). It origniates from and is mainly grown in the Philippines, Sri Lanka, Indonesia, Vietnam and India. To extract the oil, the flesh of the coconut, which contains approximately 60 percent oil, is chop into small pieces and dried. Subsequently, the Coconut Oil is pressed or extracted.
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Contains natural vitamin E
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Has a low melting range
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High content of lauric acid
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This product has the following features:
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Like Palm Oil, Coconut Oil is a lauric oil that is high in saturated lauric acid (C12:0).
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The saturated fatty acids lauric acid (C12:0) and mystric acid (C14:0) dominate the fatty acid spectrum along with short-chain fatty acids caprylic acid (C8:0) and capric acid (C10:0).
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Contains natural vitamin E
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Coconut Oil has a solid consistency at room temperature, which is why it is also referred to as Coconut Butter.
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Has a low melting range
Foods
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Used as a cooking fat for baking, pan-frying and deep-frying
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Takes up a considerable amount of the heat of fusion as it melts, which is why it has a cooling effect in the mouth
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Used in various products in the confectionery industry, e.g. glazes, waffle fillings and ice cream
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Important ingredient in the production of margarine and chocolate
Cosmetics
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Has a moisturising and cooling effect on the skin
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Especially well suited for use with dry and irritated skin, replenishes lipids in the skin and has a smoothing effect
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Used in emulsions, lipsticks, massage bars, massage oils and hair-care products
Pharmaceuticals
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A base for topical applications
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Processed into MCT-Oil as an energy source in parenteral nutrition
Animal nutrition & care
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Used as an ingredient in animal nutrition
Chemistry & technology
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Raw material for producing fatty alcohols and other alcohol derivatives
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Refined fatty acids are used to produce insecticides, artificial resin and medicinal products
