Coconut Oil

Coconut oil or copra oil is edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm. It has various applications in food, medicine and industry. Because of its high saturated fat content it is slow to oxidize and, thus, resistant to rancidification, lasting up to two years without spoiling.

Coconut oil is an important base ingredient for the manufacture of soap. Soap made with coconut oil tends to be hard, although it retains more water than those made with other oils and therefore increases manufacturer yields. It is more soluble in hard water and salt water than other soaps allowing it to lather more easily. Basic coconut oil soap is clear when melted and a bright white when hardened. Its 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.

Coconut oil is also used in cooking, especially for frying, and is a common flavor in many curries. Despite its high saturated fat content, virgin coconut oil has become popular because of its sweet smelling flavor with a touch of sweetness, which works well in baked goods, pastries, and sautés. It is used to pop popcorn, adding a large amount of saturated fat in the process.

It can be used as a skin moisturizer, helping with dry skin and reduces protein loss when used in hair.

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, including popcorn. Acids derived from coconut oil can be used as herbicides.

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