Coconut oil

Extracted from copra, the kernel or meat of mature coconuts, coconut oil is prized for its lauric acid content and is commonly used as an ingredient in various food products, providing stability and texture. Similar to palm kernel oil, coconut oil is frequently employed as feedstock in oleochemical production. Processes such as hydrolysis, saponification, and transesterification yield oleochemical products like fatty acids, fatty alcohols, glycerol, and esters. Key characteristics of coconut oil include high saturated fats, primarily composed of lauric acid, capric acid, and caprylic acid. Its solidity at room temperature, high oxidative stability, and extended shelf life are noteworthy. Global producers of coconut oil include The Philippines and Indonesia.