Coconut oil is a versatile and widely used oil derived from the kernel (copra) of the coconut palm (Cocos nucifera). It is obtained through various extraction methods, including cold-pressing or solvent extraction.
In technical terms, coconut oil is classified as a triglyceride, with a high content of saturated fatty acids. It predominantly consists of medium-chain fatty acids, such as lauric acid, which contribute to its unique properties and health benefits.
Coconut oil has a melting point of around 76 degrees Fahrenheit (24 degrees Celsius) and a specific gravity of approximately 0.92. It is a clear to pale yellow liquid at room temperature, with a characteristic aroma and taste.
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|Botanical name||Cocos nucifera L.|
|Origin||Fatty oil obtained from the dried solid part of the endosperm of Cocos nucifera L. by pressure followed by refining.|
|Appearance||Colorless to pale yellow|
|Refractive Index||1.439 - 1.459 @40°C|
|Uses||Edible fats and oils.|
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