Coconut oil is a versatile fat extracted from coconut meat, typically solid below 77°F (25°C) and liquid when warm, known for its distinct flavor, high saturated fat content (mostly lauric acid), and resistance to rancidity, used widely in cooking (especially virgin varieties with coconut aroma), baking, skin/hair care, and industrial products like soaps.

Key Characteristics

• Source: Derived from the meat of mature coconuts (Cocos nucifera).
• Appearance & Texture: A white solid below ~77°F (25°C), melting into a clear liquid at higher temperatures.
• Flavor: Unrefined (virgin) types have a strong coconut scent and taste; refined versions are often odorless.
• Composition: About 90% saturated fat, rich in medium-chain triglycerides (MCTs), especially lauric acid.
• Stability: Highly stable and resistant to oxidation (rancidity) due to its saturated fat content, giving it a long shelf life.

Types

• Virgin/Unrefined: Made from fresh coconut meat, often cold-pressed, retaining flavor and nutrients (e.g., Vitamin E, polyphenols).
• Refined (RBD): Refined, bleached, and deodorized (RBD) for a neutral flavor, higher smoke point, and broader industrial use.

Common Uses

• Culinary: Cooking, frying, baking (butter substitute), in margarines, and as a flavoring agent.
• Beauty & Wellness: Moisturizer for skin, hair oil, and ingredient in cosmetics.
• Industrial: Production of soaps, detergents, shampoos, and lubricants.