Coconut Oil (Cocos nucifera) RBD
Coconut oil is produced by crushing copra, the dried kernel, which contains about 60- 65% of the oil. (Refined,Bleached,De-odourised) The oil has the natural sweet taste of coconut and contains 92% of saturated fatty acids(in the form of triglycerides), most of them (about 70%) are lower chain saturated fatty acids known as medium chain fatty acids (MCFAs). MCFAs are not common in many vegetable oils, and the Lauric acid ib Coconut oil is at at 45- 56%.
Various fractions of coconut oil have medium chain triglycerides and these are an excellent solvent for flavours, essences, emulsifiers etc.
Colour: Coconut oil is slightly yellow to colourless at or above 30 °C. It is white when in its solid form.
Odour: The typical smell of Coconut oil is that of coconuts (if not refined, bleached, and deodorized).
Melting Point: Coconut oil melts at 25° C (76° Fahrenheit). It is solid below this temperature.
Smoking Point: 1770 °C (3500 Fahrenheit).
Solubility in Water: Coconut oil forms a white homogenous mixture when beaten well in a little water. Otherwise, it is insoluble in water at room temperature.
Density: 0.9243 g/cm3
Sap Value: 258.0
INCI Name: Cocos nucifera (Coconut) oil
Fatty Acid distribution:
|Name of fatty acid
||45% - 52%
||16% - 21%
||5% - 10%
||4% - 8%