Coconut oil is made by pressing the coconut meat ("copra"). Used in frying and as an ingredient in many packaged goods. Because this oil is high in saturated fats, many food makers are replacing it with more costly unsaturated oils. Coconut oil is rich in short and medium chain fatty acids. Lauric acid, the major fatty acid from the fat of the coconut, has long been recognized for the unique properties that it lends to non-food uses in the cosmetic and soap industry. It is extensively used in soap making for it's lather and moisturizing properties and in lotions and creams.
Coconut oil is often described by it's melting point. 76 degree coconut oil will begin to solidify between 72 and 78 degrees. Soap makers generally have a preference based on their formulas and individual methods of producing soap. More recently, lauric acid has been recognized for its unique properties in foods which are related to its antibacterial, antiviral and antiprotozoal functions.
Hydrogenated Coconut Oil #101 is a fat obtained from the kernel of the fruit of the coconut palm Cocos nucifera.
List Price is for 5 gallon bucket sales only. For all other sizes, please Request a Quote
Specifications
Specific Gravity Range at 25ºC According to United States Pharmacopeia (USP) Test Method |
N/A 0.917 to 0.922 |
Maximum Iodine Value According to United States Pharmacopeia (USP) Test Method |
N/A 3 |
Saponification Value Range According to United States Pharmacopeia (USP) Test Method |
N/A 250 to 264 |
Unsaponifiable Matter Value According to United States Pharmacopeia (USP) Test Method |
N/A <1.5 % |
Peroxide Value According to United States Pharmacopeia (USP) Test Method |
N/A <5 mEq/kg |
Maximum Free Fatty Acids Value According to American Oil Chemists Society (AOCS) Ca 5a-40 Test Method |
N/A 0.1 % |
Melting Point Range According to American Oil Chemists Society (AOCS) Cc2-38 Test Method |
N/A 36 to 40 ºC |
Maximum Color Gardner According to American Oil Chemists Society (AOCS) Td la-64 Test Method |
N/A 4 |
Appearance |
N/A
White to pale yellow Solid to semi-solid Lard-like fat |
Odor |
N/A
Bland Odorless |
Typical Fatty Acid Composition Value Range for C8:0 Lipid Number |
N/A 5 to 9 % |
Typical Fatty Acid Composition Value Range for C10:0 Lipid Number |
N/A 4 to 10 % |
Typical Fatty Acid Composition Value Range for C12:0 Lipid Number |
N/A 44 to 52 % |
Typical Fatty Acid Composition Value Range for C14:0 Lipid Number |
N/A 13 to 21 % |
Typical Fatty Acid Composition Value Range for C16:0 Lipid Number |
N/A 8 to 11 % |
Typical Fatty Acid Composition Value Range for C18:0 Lipid Number |
N/A 8 to 14 % |
Maximum Typical Fatty Acid Composition Value for C18:1 Lipid Number |
N/A 1.5 % |
Maximum Typical Fatty Acid Composition Value for C18:2 Lipid Number |
N/A 0.5 % |
Footnote |
N/A Because of natural variations in oilseed crops, chemical and physical constants cannot be guaranteed at all times. |
