PRODUCTS

COCONUT OIL

CAS NUMBER:68991-68-4
EC NUMBER:232-282-8

SYNONYMS:
Coconut fat; Coconut oil from Cocos nucifera; Copra oil; Coconut fat

Coconut oil (or coconut butter) is an edible oil derived from the wick, meat, and milk of the coconut palm fruit.Coconut oil is a white solid fat, melting at warmer room temperatures of around 25° C (78° F), in warmer climates during the summer months it is a clear thin liquid oil. Unrefined varieties have a distinct coconut aroma.It is used as a food oil, and in industrial applications for cosmetics and detergent production.Due to its high levels of saturated fat, numerous health authorities recommend limiting its consumption as a food.Coconut oil can be extracted through dry or wet processing.Dry processing requires that the meat be extracted from the shell and dried using fire, sunlight, or kilns to create copra.The copra is pressed or dissolved with solvents, producing the coconut oil and a high-protein, high-fiber mash. The mash is of poor quality for human consumption and is instead fed to ruminants; there is no process to extract protein from the mash.The all-wet process uses coconut milk extracted from raw coconut rather than dried copra. The proteins in the coconut milk create an emulsion of oil and water.[5] The more problematic step is breaking up the emulsion to recover the oil. This used to be done by prolonged boiling, but this produces a discolored oil and is not economical. Modern techniques use centrifuges and pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, steam distillation, or some combination thereof. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10–15% lower yield, even taking into account the losses due to spoilage and pests with dry processing. Wet processes also require investment of equipment and energy, incurring high capital and operating costs.Proper harvesting of the coconut (the age of a coconut can be 2 to 20 months when picked) makes a significant difference in the efficacy of the oil-making process. Copra made from immature nuts is more difficult to work with and produces an inferior product with lower yields.Conventional coconut oil processors use hexane as a solvent to extract up to 10% more oil than produced with just rotary mills and expellers. They then refine the oil to remove certain free fatty acids to reduce susceptibility to rancidification. Other processes to increase shelf life include using copra with a moisture content below 6%, keeping the moisture content of the oil below 0.2%, heating the oil to 130–150 °C (266–302 °F) and adding salt or citric acid.Virgin coconut oil (VCO) can be produced from fresh coconut milk, meat, or residue. Producing it from the fresh meat involves either wet-milling or drying the residue, and using a screw press to extract the oil. VCO can also be extracted from fresh meat by grating and drying it to a moisture content of 10–12%, then using a manual press to extract the oil. Producing it from coconut milk involves grating the coconut and mixing it with water, then squeezing out the oil. The milk can also be fermented for 36–48 hours, the oil removed, and the cream heated to remove any remaining oil. A third option involves using a centrifuge to separate the oil from the other liquids. Coconut oil can also be extracted from the dry residue left over from the production of coconut milk.A thousand mature coconuts weighing approximately 1,440 kilograms (3,170 lb)[clarification needed] yield around 170 kilograms (370 lb) of copra from which around 70 litres (15 imp gal) of coconut oil can be extracted.Refined, bleached, and deodorized (RBD) oil is usually made from copra and dried coconut kernel, which is pressed in a heated hydraulic press to extract the oil. This yields practically all the oil present, amounting to more than 60% of the dry weight of the coconut. This crude coconut oil is not suitable for consumption because it contains contaminants and must be refined with further heating and filtering.Another method for extraction of coconut oil involves the enzymatic action of alpha-amylase, polygalacturonases, and proteases on diluted coconut paste.Unlike virgin coconut oil, refined coconut oil has no coconut taste or aroma. RBD oil is used for home cooking, commercial food processing, and cosmetic, industrial, and pharmaceutical purposes.RBD coconut oil can be processed further into partially or fully hydrogenated oil to increase its melting point. Since virgin and RBD coconut oils melt at 24 °C (76 °F), foods containing coconut oil tend to melt in warm climates. A higher melting point is desirable in these warm climates, so the oil is hydrogenated. The melting point of hydrogenated coconut oil is 36–40 °C (97–104 °F).In the process of hydrogenation, unsaturated fats (monounsaturated and polyunsaturated fatty acids) are combined with hydrogen in a catalytic process to make them more saturated. Coconut oil contains only 6% monounsaturated and 2% polyunsaturated fatty acids. In the partial hydrogenation process, some of these are transformed into trans fatty acids.Fractionated coconut oil provides fractions of the whole oil so that its different fatty acids can be separated for specific uses. Lauric acid, a 12-carbon chain fatty acid, is often removed because of its high value for industrial and medical purposes.The fractionation of coconut oil can also be used to isolate caprylic acid and capric acid, which are medium-chain triglycerides, as these are used for medical applications, special diets and cosmetics, sometimes also being used as a carrier oil for fragrances.The World Health Organization's Codex Alimentarius guidelines on food, food production, and food safety, published by the Food and Agriculture Organization, includes standards for commercial partners who produce coconut oil for human consumption.The Asian and Pacific Coconut Community (APCC), whose 18 members produce about 90 per cent of the coconut sold commercially,has published its standards for virgin coconut oil (VCO), defining virgin coconut oil as obtained from fresh, mature coconut kernels through means that do not "lead to alteration of the oil."In 2018, world production of coconut oil was 3.3 million tonnes, led by the Philippines and Indonesia accounting together for 67% of the world total.Coconut oil contains only trace amounts of fatty acids (about 0.03 % by mass).Instead it contains esters. In the following content, the expressions "fatty acids" and "acid" below refer to esters rather than carboxylic acids.Many health organizations advise against the consumption of coconut oil owing to its high levels of saturated fat,including the United States Food and Drug Administration, World Health Organization,[54] the United States Department of Health and Human Services,American Dietetic Association,American Heart Association,British National Health Service,British Nutrition Foundation,and Dietitians of Canada.Marketing of coconut oil has created the inaccurate belief that it is a "healthy food".Instead, studies have found that coconut oil consumption has health effects similar to those of other unhealthy fats, including butter, beef fat and palm oil.Coconut oil contains a high amount of lauric acid, a saturated fat that raises total blood cholesterol levels by increasing the amounts of both high-density lipoprotein (HDL, "good") cholesterol and low-density lipoprotein (LDL, "bad") cholesterol.Although lauric acid consumption may create a more favorable total blood cholesterol profile, this does not exclude the possibility that persistent consumption of coconut oil may actually increase the risk of cardiovascular diseases through other mechanisms,particularly via the marked increase in total blood cholesterol induced by lauric acid.Because the majority of saturated fat in coconut oil is lauric acid,coconut oil may be preferred over partially hydrogenated vegetable oil when solid fats are used in the diet.A 2020 systematic review and meta-analysis of clinical trials on whether chronic consumption of coconut oil might affect risk factors for cardiovascular diseases found that low-density lipoprotein (LDL) cholestrol (but also high-density lipoprotein (HDL) ("good cholesterol")) concentrations were elevated compared with nontropical vegetable oils. The review stated that "coconut oil should not be viewed as healthy oil for cardiovascular disease risk reduction, and limiting coconut oil consumption because of its high saturated fat content is warranted."A 2017 review of clinical research by experts associated with the American Heart Association recommended against consumption of coconut oil due to its propensity for increasing blood levels of LDL as a risk factor for cardiovascular diseases.Coconut oil is 99% fat, composed mainly of saturated fats (82% of total; table). In a 100 gram reference amount, coconut oil supplies 890 Calories. Half of the saturated fat content of coconut oil is lauric acid (41.8 grams per 100 grams of total composition), while other significant saturated fats are myristic acid (16.7 grams), palmitic acid (8.6 grams), and caprylic acid (6.8 grams).Monounsaturated fats are 6% of total composition, and polyunsaturated fats are 2% (table). Coconut oil contains phytosterols, whereas there are no micronutrients in significant content (table).Coconut oil contains lauric acid (44.6-46.7%), myristic acid (16.2-21.4%), palmitic acid (6.8-8.3%), oleic acid (7.2-9.8%), and linoleic acid (3.9-6.5%).Coconut oil has a long history in Asia, particularly in tropical regions where the plant is abundant, where it has been used for cooking. It is the oil of choice in Sri Lankan cuisine, where it is used for sautéing and frying, in both savoury and sweet dishes. It also plays a prominent role in the cuisines of Thailand and Kerala.As an oil relatively recently introduced to Western countries, coconut oil is commonly used in baked goods, pastries, and sautés, having a nut-like quality with some sweetness.It is sometimes used by movie theatre chains to pop popcorn. Coconut oil adds considerable saturated fat and calories to the snackfood while enhancing flavor, possibly a factor increasing further consumption of high-calorie snackfoods, energy balance, and weight gain.Other culinary uses include replacing solid fats produced through hydrogenation in baked and confectionery goods.Hydrogenated or partially hydrogenated coconut oil is often used in non-dairy creamers and snack foods. In frying, the smoke point of coconut oil is 177 °C (351 °F).Coconut oil has been tested for use as a feedstock for biodiesel to use as a diesel engine fuel. In this manner, it can be applied to power generators and transport using diesel engines. Since straight coconut oil has a high gelling temperature (22–25 °C), a high viscosity, and a minimum combustion chamber temperature of 500 °C (932 °F) (to avoid polymerization of the fuel), coconut oil typically is transesterified to make biodiesel. Use of B100 (100% biodiesel) is possible only in temperate climates, as the gel point is approximately 10 °C (50 °F). The oil must meet the Weihenstephan standard to use pure vegetable oil as a fuel. Moderate to severe damage from carbonisation and clogging would occur in an unmodified engine.The Philippines, Vanuatu, Samoa, and several other tropical island countries use coconut oil as an alternative fuel source to run automobiles, trucks, and buses, and to power generators.Biodiesel fuel derived from coconut oil is currently used as a fuel for transport in the Philippines.Further research into the potential of coconut oil as a fuel for electricity generation is being carried out in the islands of the Pacific, although to date it appears that it is not useful as a fuel source due to the cost of labour and supply constraints.Coconut oil has been tested for use as an engine lubricant and as a transformer oil.Coconut oil (and derivatives, such as coconut fatty acid) are used as raw materials in the manufacture of surfactants such as cocamidopropyl betaine, cocamide MEA, and cocamide DEA.Acids derived from coconut oil can be used as herbicides.Before the advent of electrical lighting, coconut oil was the primary oil used for illumination in India and was exported as cochin oil.Coconut oil is an important base ingredient for the manufacture of soap. Soap made with coconut oil tends to be hard, though it retains more water than soap made with other oils and thus increases manufacturer yields. It is more soluble in hard water and salt water than other soaps allowing it to lather more easily.Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera). It has different applications. Because of its high saturated fat content, it is slow to oxidize. For this reason, it can last up to six months at 24 °C (75 °F) without spoiling.The coconut tree (Cocos nucifera) is a member of the palm tree family (Arecaceae) and the only living species of the genus Cocos.The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut. The name comes from the old Portuguese word coco, meaning "head" or "skull", after the three indentations on the coconut shell that resemble facial features. They are ubiquitous in coastal tropical regions and are a cultural icon of the tropics.It is one of the most useful trees in the world and is often referred to as the "tree of life". It provides food, fuel, cosmetics, folk medicine and building materials, among many other uses. The inner flesh of the mature seed, as well as the coconut milk extracted from it, form a regular part of the diets of many people in the tropics and subtropics. Coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called coconut water or coconut juice. Mature, ripe coconuts can be used as edible seeds, or processed for oil and plant milk from the flesh, charcoal from the hard shell, and coir from the fibrous husk. Dried coconut flesh is called copra, and the oil and milk derived from it are commonly used in cooking – frying in particular – as well as in soaps and cosmetics. Sweet coconut sap can be made into drinks or fermented into palm wine or coconut vinegar. The hard shells, fibrous husks and long pinnate leaves can be used as material to make a variety of products for furnishing and decoration.The coconut has cultural and religious significance in certain societies, particularly in the Western Pacific Austronesian cultures where it features in the mythologies, songs, and oral traditions. It also had ceremonial importance in pre-colonial animistic religions.It has also acquired religious significance in South Asian cultures, where it is used in Hindu rituals. It forms the basis of wedding and worship rituals in Hinduism. It also plays a central role in the Coconut Religion of Vietnam. The falling nature of their mature fruit has led to preoccupation with death by coconut.Coconuts were first domesticated by the Austronesian peoples in Island Southeast Asia and were spread during the Neolithic via their seaborne migrations as far east as the Pacific Islands, and as far west as Madagascar and the Comoros. They played a critical role in the long sea voyages of Austronesians by providing a portable source of food and water, as well as providing building materials for Austronesian outrigger boats. Coconuts were also later spread in historic times along the coasts of the Indian and Atlantic Oceans by South Asian, Arab, and European sailors. Coconut populations today can still be divided into two based on these separate introductions - the Pacific coconuts and Indo-Atlantic coconuts, respectively. Coconuts were introduced by Europeans to the Americas only during the colonial era in the Columbian exchange, but there is evidence of a possible pre-Columbian introduction of Pacific coconuts to Panama by Austronesian sailors. The evolutionary origin of the coconut is under dispute, with theories stating that it may have evolved in Asia, South America, or on Pacific islands. Trees grow up to 30 m (100 ft) tall and can yield up to 75 fruits per year, though fewer than 30 is more typical. Plants are intolerant of cold weather and prefer copious precipitation, as well as full sunlight. Many insect pests and diseases affect the species and are a nuisance for commercial production. About 75% of the world's supply of coconuts is produced by Indonesia, the Philippines, and India combined.Coconut oil is a fat consisting of about 90% saturated fat. The oil contains predominantly medium chain triglycerides,with roughly 92% saturated fatty acids, 6% monounsaturated fatty acids, and 2% polyunsaturated fatty acids. Of the saturated fatty acids, coconut oil is primarily 44.6% lauric acid, 16.8% myristic acid a 8.2% palmitic acid and 8% caprylic 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 24-25°C (76°F) and smokes at 170°C (350°F),while refined coconut oil has a higher smoke point of 232°C (450°F).Among the most stable of all oils, coconut oil is slow to oxidize and thus resistant to rancidity, lasting up to two years due to its high saturated fat content.[citation needed] In order to extend shelf life, it is best stored in solid form (i.e. below 24.5°C [76°F]).Medical science has determined that consumption of saturated fats can increase the risk of developing cardiovascular disease.Since coconut oil contains a high proportion of saturated fats, regular consumption of coconut oil may elevate this risk.However, a 2004 study published in the journal Clinical Biochemistry found that coconut oil, especially virgin coconut oil, reduced the LDL cholesterol associated with cardiovascular disease, while raising beneficial HDL levels.An epidemiological study in the American Journal of Clinical Nutrition examined two indigenous populations whose food energy intake was 63% and 34% derived from coconuts respectively, and found no elevated risk of cardiovascular disease.A 2004 article in the American Journal of Clinical Nutrition raises the possibility that the supposed causal relationship between saturated fats and heart disease may actually be a statistical mistake.Other studies have found that coconut oil can help in weight loss and poison recovery.Coconut oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm (Cocos nucifera). Throughout the tropical world, it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry. Coconut oil is very heat-stable, which makes it suited to methods of cooking at high temperatures like frying. Because of its stability, it is slow to oxidize and, thus, resistant to rancidity, lasting up to two years owing to the high saturated fat content.As with dairy and meat products, the United States Food and Drug Administration,World Health Organization,International College of Nutrition,United States Department of Health and Human Services,American Dietetic Association,American Heart Association,British National Health Service,and Dietitians of Canada recommend limiting the consumption of significant amounts of coconut oil due to its high levels of saturated fat.Coconut oil can be extracted through “dry” or “wet” processing. Dry processing requires the meat to be extracted from the shell and dried using fire, sunlight, or kilns to create copra.The copra is pressed or dissolved with solvents, producing the coconut oil and a high-protein, high-fiber mash. The mash is of poor quality for human consumption and is instead fed to ruminants; there is no process to extract protein from the mash. The preparation and storage of copra often occurs in unhygienic conditions, yielding poor quality oil that requires refining. A portion of the oil extracted from copra is lost to the process of extraction.The all-wet process uses raw coconut rather than dried copra, and the protein in the coconut creates an emulsion of oil and water.The more problematic step is breaking up the emulsion to recover the oil. This used to be done by prolonged boiling, but this produces a discolored oil and is not economical; modern techniques use centrifuges and pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, or some combination of them. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10-15% lower yield, even compared to the losses due to spoilage and pests with dry processing. Wet processes also require investment of equipment and energy, incurring high capital and operating costs.Proper harvesting of the coconut (the age of a coconut can be 2 to 20 months when picked) makes a significant difference in the efficacy of the oil-making process. Copra made from immature nuts is more difficult to work with and produces an inferior product with lower yields.Conventional coconut oil uses hexane as a solvent to extract up to 10% more oil than just using rotary mills and expellers. The oil is then refined to remove certain free fatty acids, in order to reduce susceptibility to rancidification. Other processes to increase shelf life include using copra with a moisture content below 6%, keeping the moisture content of the oil below 0.2%, heating the oil to 130–150 °C (266–302 °F) and adding salt or citric acid.Virgin coconut oil (VCO) can be produced from fresh coconut meat, milk or residue. Producing it from the fresh meat involves removing the shell and washing, then either wet-milling or drying the residue and using a screw press to extract the oil. VCO can also be extracted from fresh meat by grating and drying it to a moisture content of 10-12%, then using a manual press to extract the oil. Producing it from coconut milk involves grating the coconut and mixing it with water, then squeezing out the oil. The milk can also be fermented for 36–48 hours, the oil removed, and the cream heated to remove any remaining oil. A third option involves using a centrifuge to separate the oil from the other liquids. Coconut oil can also be extracted from the dry residue left over from the production of coconut milk.A thousand mature coconuts weighing approximately 1,440 kilograms (3,200 lb) yields around 170 kilograms (370 lb) of copra from which around 70 litres (15 imp gal) of coconut oil can be extracted.Coconut oil is 100% fat, 80-90% of which is saturated fat. This gives it a firm texture at cold or room temperatures. Fat is made up of smaller molecules called fatty acids, and there are several types of saturated fatty acids in coconut oil. The predominant type is lauric acid (47%), with myristic and palmitic acids present in smaller amounts, which have been shown in research to raise harmful LDL levels. Also present in trace amounts are monounsaturated and polyunsaturated fats.Coconut oil contains no cholesterol, no fiber, and only traces of vitamins, minerals, and plant sterols. Plant sterols have a chemical structure that mimics blood cholesterol, and may help to block the absorption of cholesterol in the body. However, the amount found in a few tablespoons of coconut oil is too small to produce a beneficial effect.Many of the health claims for coconut oil refer to research that used a special formulation of coconut oil made of 100% medium-chain triglycerides (MCTs), not the commercial coconut oil most available on supermarket shelves. MCTs have a shorter chemical structure than other fats, and so are quickly absorbed and used by the body. After digestion, MCTs travel to the liver where they are immediately used for energy. The theory is that this quickly absorbed form promotes satiety and prevents fat storage. Coconut oil contains mostly lauric acid, which is not an MCT. Lauric acid is absorbed more slowly and metabolized like other long-chain fatty acids. So the health benefits reported from a specially constructed MCT coconut oil that contains medium-chain triglycerides other than lauric acid cannot be applied directly to commercial coconut oils. Although epidemiological studies find that groups of people who include coconut as part of their native diets (e.g., India, Philippines, Polynesia) have low rates of cardiovascular disease, it is important to note that many other characteristics, dietary and other, could be explanatory. Also, the type of coconut they eat is different than what is used in a typical Western diet. These groups do not eat processed coconut oil, but the whole coconut as coconut meat or pressed coconut cream, along with an indigenous diet of foods rich in fiber and low in processed and sugary foods.Coconut oil is made up of medium chain fatty acids which help to reduce dryness and allow your skin to retain moisture.Coconut oil provides a protective barrier, helping shield skin from environmental toxins, dirt and other icky stuff you’re faced with everyday.Rub some coconut oil onto your skin and you’ll immediately feel its soft, smoothing effect. And over time it can actually help to improve texture.Coconut oil can actually help to diminish the signs of aging when used regularly. It soaks into skin and makes those little lines and wrinkles appear far less obvious.This nutty oil has a soothing, calming effect and can help reduce temporary redness when it pops up.With antioxidant and phytonutrient (plant compounds) components, coconut oil for face can help boost your nutrient factor and fight against environmental stressors that accelerate signs of aging.Coconut oil smooths into skin easily and swiftly, providing instant hydration and protection.If you’re into DIY skin care, coconut oil makes a great exfoliant when mixed with a granular substance like sugar or coarse sea salt. Just mix the two, rub it all over your face, and wipe with a warm, wet cloth.If you’re prone to irritations or sensitivity, coconut oil can help to alleviate any discomfort and provide soothing relief.

Molecular Weight 554.8 g/mol
XLogP3-AA 12.2
Hydrogen Bond Donor Count 0
Hydrogen Bond Acceptor Count 6
Rotatable Bond Count 32
Exact Mass 554.45464 g/mol
Monoisotopic Mass 554.45464 g/mol
Topological Polar Surface Area   78.9 Å²
Heavy Atom Count 39
Formal Charge 0
Complexity 577
Isotope Atom Count 0
Defined Atom Stereocenter Count   0
Undefined Atom Stereocenter Count 1
Defined Bond Stereocenter Count   0
Undefined Bond Stereocenter Count 0
Covalently-Bonded Unit Count 1
Compound Is Canonicalized Yes