Coconut oil

Coconut oil (or coconut butter) is an edible oil derived from the wick, meat, and
milk of the coconut palm fruit.[1] Coconut oil is a white solid fat, melting at warmer
room temperatures of around 25  °C (78  °F), in warmer climates during the summer
months it is a clear thin liquid oil. Unrefined varieties have a distinct coconut aroma.[2]
It is used as a food oil, and in industrial applications for cosmetics and detergent
production.[1][2] Due to its high levels of saturated fat, numerous health authorities
recommend limiting its consumption as a food.[2][3]

Contents
Production
Wet process
A cracked coconut and a bottle of
Dry process
coconut oil
Refined oil
Hydrogenation
Fractionation
Standards
Composition and comparison
Health concerns
Clinical research
Uses
Nutrition and fat composition
In food
Industry
Soap
See also
References
Further reading
External links

Production
Coconut oil can be extracted through wet or dry processing.[1]

Wet process

The all-wet process uses coconut milk extracted from raw coconut rather than dried copra. The proteins in the coconut milk
create an emulsion of oil and water.[4] The more problematic step is breaking up the emulsion to recover the oil. This used
to be done by prolonged boiling, but this produces a discolored oil and is not economical. Modern techniques use
centrifuges and pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, steam distillation, or
some combination thereof. Despite numerous variations and technologies, wet processing is less viable than dry processing
due to a 10–15% lower yield, even taking into account the losses due to spoilage and pests with dry processing. Wet
processes also require investment of equipment and energy, incurring high capital and operating costs.[5]

Proper harvesting of the coconut (the age of a coconut can be 2 to 20 months when picked) makes a significant difference in
the efficacy of the oil-making process. Copra made from immature nuts is more difficult to work with and produces an
inferior product with lower yields.[6]
Conventional coconut oil processors use hexane as a solvent to extract up to 10% more
oil than produced with just rotary mills and expellers. They then refine the oil to
remove certain free fatty acids to reduce susceptibility to rancidification. Other
processes to increase shelf life include using copra with a moisture content below 6%,
keeping the moisture content of the oil below 0.2%, heating the oil to 130–150  °C
(266–302 °F) and adding salt or citric acid.[7]

Virgin coconut oil (VCO) can be produced from fresh coconut milk, meat, or residue.
Producing it from the fresh meat involves either wet-milling or drying the residue, and
using a screw press to extract the oil. VCO can also be extracted from fresh meat by
Traditional coconut oil (lana)
grating and drying it to a moisture content of 10–12%, then using a manual press to
extraction directly from coconut milk
extract the oil. Producing it from coconut milk involves grating the coconut and mixing
in the Philippines. The process also
it with water, then squeezing out the oil. The milk can also be fermented for 36–48 produces latik (coconut curds), used
hours, the oil removed, and the cream heated to remove any remaining oil. A third as a garnishing in Filipino desserts.
option involves using a centrifuge to separate the oil from the other liquids. Coconut oil
can also be extracted from the dry residue left over from the production of coconut
milk.[7]

A thousand mature coconuts weighing approximately 1,440 kilograms (3,170  lb) yield around 170 kilograms (370  lb) of
copra from which around 70 litres (15 imp gal) of coconut oil can be extracted.[8]

Dry process

Dry processing requires that the meat be extracted from the shell and dried using fire,
sunlight, or kilns to create copra.[9] The copra is pressed or dissolved with solvents,
producing the coconut oil and a high-protein, high-fiber mash. The mash is of poor
quality for human consumption and is instead fed to ruminants; there is no process to
extract protein from the mash.

Refined oil Traditional way of making coconut

oil using an ox-powered mill in
Refined, bleached, and deodorized (RBD) oil is usually made from copra and dried Seychelles
coconut kernel, which is pressed in a heated hydraulic press to extract the oil. This
yields practically all the oil present, amounting to more than 60% of the dry weight of
the coconut. This crude coconut oil is not suitable for consumption because it contains contaminants and must be refined
with further heating and filtering.[10]

Another method for extraction of coconut oil involves the enzymatic action of alpha-amylase, polygalacturonases, and
proteases on diluted coconut paste.[11]

Unlike virgin coconut oil, refined coconut oil has no coconut taste or aroma. RBD oil is used for home cooking, commercial
food processing, and cosmetic, industrial, and pharmaceutical purposes.

Hydrogenation

RBD coconut oil can be processed further into partially or fully hydrogenated oil to
increase its melting point. Since virgin and RBD coconut oils melt at 24  °C (76  °F),
foods containing coconut oil tend to melt in warm climates. A higher melting point is
desirable in these warm climates, so the oil is hydrogenated. The melting point of
hydrogenated coconut oil is 36–40 °C (97–104 °F).

In the process of hydrogenation, unsaturated fats (monounsaturated and Coconut oil on a wooden spoon
polyunsaturated fatty acids) are combined with hydrogen in a catalytic process to make
them more saturated. Coconut oil contains only 6% monounsaturated and 2%
polyunsaturated fatty acids. In the partial hydrogenation process, some of these are transformed into trans fatty acids.[12]

Fractionation
Fractionated coconut oil provides fractions of the whole oil so that its different fatty acids can be separated for specific uses.
Lauric acid, a 12-carbon chain fatty acid, is often removed because of its high value for industrial and medical purposes.[13]
The fractionation of coconut oil can also be used to isolate caprylic acid and capric acid, which are medium-chain
triglycerides, as these are used for medical applications, special diets and cosmetics, sometimes also being used as a carrier
oil for fragrances.[14]

Standards Coconut oil production – 2018

(millions
The World Health Organization's Codex Alimentarius guidelines on food, food Country of
production, and food safety, published by the Food and Agriculture Organization, tonnes)
includes standards for commercial partners who produce coconut oil for human  Philippines 1.3
consumption.[16]
 Indonesia 0.9
The Asian and Pacific Coconut Community (APCC), whose 18 members produce about 90  India 0.3
per cent of the coconut sold commercially,[17] has published its standards for virgin
coconut oil (VCO), defining virgin coconut oil as obtained from fresh, mature coconut  Vietnam 0.2
kernels through means that do not "lead to alteration of the oil."[18]  Mexico 0.1

In 2018, world production of coconut oil was 3.3 million tonnes, led by the Philippines World 3.3
and Indonesia accounting together for 67% of the world total.[15] Source: FAOSTAT of the United Nations[15]

Composition and comparison

Coconut oil contains only trace amounts of fatty acids (about 0.03% by mass).[19] Instead it contains esters. In the following
content, the expressions "fatty acids" and "acid" below refer to esters rather than carboxylic acids.

The approximate concentration of fatty acids in coconut oil (midpoint of range in source):

Fatty acid content of coconut oil

Type of fatty acid pct
Caprylic saturated C8 7%
Capric saturated C10 8%
Lauric saturated C12 48%
Myristic saturated C14 16%
Palmitic saturated C16 9.5%
Oleic monounsaturated C18:1 6.5%
Other 5%
black: Saturated; grey: Monounsaturated;
blue: Polyunsaturated

The following table provides information about the composition of coconut oil and how it compares with other vegetable
oils.
 Properties of vegetable oils[20][21]
Monounsaturated
Polyunsaturated

fatty acids fatty acids

Processing
Saturated

α- Smoke
Type fatty Oleic
Linoleic

treatment[22] Linolenic
ω-6:3
point
acids Total[20] acid
Total[20] acid

acid
ratio
(ω-9) (ω-6)
(ω-3)
216 °C
Almond oil
(421 °F)[23]
52- 250 °C
Avocado[24] 11.6 70.6 13.5 1 12.5 12.5:1
66[25] (482 °F)[26]
208 °C
Brazil nut[27] 24.8 32.7 31.3 42.0 0.1 41.9 419:1
(406 °F)[28]
238 °C
Canola[29] 7.4 63.3 61.8 28.1 9.1 18.6 2:1
(460 °F)[28]
Cashew oil
Chia seed
Cocoa butter oil
175 °C
Coconut[30] 82.5 6.3 6 1.7
(347 °F)[28]
232 °C
Corn[31] 12.9 27.6 27.3 54.7 1 58 58:1
(450 °F)[32]
216 °C
Cottonseed[33] 25.9 17.8 19 51.9 1 54 54:1
(420 °F)[32]
107 °C
Flaxseed/Linseed[34] 9.0 18.4 18 67.8 53 13 0.2:1
(225 °F)

very 216 °C
Grape seed   10.5 14.3 14.3   74.7 - 74.7
high (421 °F)[35]
166 °C
Hemp seed[36] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1
(330 °F)[37]
Vigna mungo
Mustard oil
193 °C
Olive[38] 13.8 73.0 71.3 10.5 0.7 9.8 14:1
(380 °F)[28]
235 °C
Palm[39] 49.3 37.0 40 9.3 0.2 9.1 45.5:1
(455 °F)

very 232 °C
Peanut[40] 20.3 48.1 46.5 31.5 0 31.4
high (450 °F)[32]
Pecan oil
Perilla oil
232 °C
Rice bran oil
(450 °F)[41]
High-Oleic Safflower very 212 °C
7.5 75.2 75.2 12.8 0 12.8
oil[42] high (414 °F)[28]

Sesame[43] ? 14.2 39.7 39.3 41.7 0.3 41.3 138:1

Partially
Soybean[44] 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
hydrogenated
238 °C
Soybean[45] 15.6 22.8 22.6 57.7 7 51 7.3:1
(460 °F)[32]
160 °C
Walnut oil[46] unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1
(320 °F)[23]
Sunflower very 227 °C
10.3 19.5 19.5 65.7 0 65.7
(standard)[47] high (440 °F)[32]
 Monounsaturated
Polyunsaturated

fatty acids fatty acids

Processing
Saturated

α- Smoke
Type fatty Oleic
Linoleic

treatment[22] Linolenic
ω-6:3
point
acids Total[20] acid
Total[20] acid

acid
ratio
(ω-9) (ω-6)
(ω-3)
Sunflower (< 60%
10.1 45.4 45.3 40.1 0.2 39.8 199:1
linoleic)[48]
Sunflower (> 70% 232 °C
9.9 83.7 82.6 3.8 0.2 3.6 18:1
oleic)[49] (450 °F)[50]

Cottonseed[51] Hydrogenated 93.6 1.5 0.6 0.2 0.3 1.5:1

Palm[52] Hydrogenated 88.2 5.7 0

The nutritional values are expressed as percent (%) by mass of total fat.

Health concerns
Many health organizations advise against the consumption of coconut oil owing to its high levels of saturated fat,[3]
including the United States Food and Drug Administration,[53] World Health Organization,[54] the United States
Department of Health and Human Services,[55] American Dietetic Association,[56] American Heart Association,[57] British
National Health Service,[58] British Nutrition Foundation,[59][60] and Dietitians of Canada.[61]

Marketing of coconut oil has created the inaccurate belief that it is a "healthy food".[62] Instead, studies have found that
coconut oil consumption has health effects similar to those of other unhealthy fats, including butter, beef fat, and palm
oil.[3] Coconut oil contains a high amount of lauric acid, a saturated fat that raises total blood cholesterol levels by
increasing the amounts of both high-density lipoprotein (HDL, "good") cholesterol and low-density lipoprotein (LDL,
"bad") cholesterol.[3][63][64] Although lauric acid consumption may create a more favorable total blood cholesterol profile,
this does not exclude the possibility that persistent consumption of coconut oil may actually increase the risk of
cardiovascular diseases through other mechanisms,[63] particularly via the marked increase in total blood cholesterol
induced by lauric acid.[64][65] Because the majority of saturated fat in coconut oil is lauric acid,[64][65] coconut oil may be
preferred over partially hydrogenated vegetable oil when solid fats are used in the diet.[66]

Clinical research

A 2020 systematic review and meta-analysis of clinical trials on whether chronic consumption of coconut oil might affect
risk factors for cardiovascular diseases found that low-density lipoprotein (LDL) cholestrol (but also high-density
lipoprotein (HDL) ("good cholesterol")) concentrations were elevated compared with nontropical vegetable oils. The review
stated that "coconut oil should not be viewed as healthy oil for cardiovascular disease risk reduction, and limiting coconut
oil consumption because of its high saturated fat content is warranted."[63] A 2017 review of clinical research by experts
associated with the American Heart Association recommended against consumption of coconut oil due to its propensity for
increasing blood levels of LDL as a risk factor for cardiovascular diseases.[3]

Uses
Coconut oil
Nutrition and fat composition Nutritional value per 100 g

Coconut oil is 99% fat, composed mainly of saturated fats Energy 3,730 kJ (890 kcal)
(82% of total; table). In a 100 gram reference amount, Fat 99 g
coconut oil supplies 890 Calories. Half of the saturated fat Saturated 82.5 g
content of coconut oil is lauric acid (41.8 grams per 100 Monounsaturated 6.3 g
grams of total composition), while other significant
Polyunsaturated 1.7 g
saturated fats are myristic acid (16.7 grams), palmitic acid
(8.6 grams), and caprylic acid (6.8 grams).[67] Vitamins Quantity %DV†
Monounsaturated fats are 6% of total composition, and Vitamin E 3 mg 20%
polyunsaturated fats are 2% (table). Coconut oil contains Vitamin K 0.6 μg 1%
phytosterols, whereas there are no micronutrients in Minerals Quantity %DV†
significant content (table). Iron 0.05 mg 0%
In food Other constituents Quantity
phytosterols 86 mg
Coconut oil has a long history in Asia, particularly in
tropical regions where the plant is abundant, where it has Full link to USDA National Nutrient Database (https://fdc.nal.usda.g
been used for cooking. It is the oil of choice in Sri Lankan ov/fdc-app.html#/food-details/171412/nutrients)
cuisine, where it is used for sautéing and frying, in both Units
savoury and sweet dishes. It also plays a prominent role in
μg = micrograms • mg = milligrams
the cuisines of Thailand and Kerala.
IU = International units
As an oil relatively recently introduced to Western †Percentages are roughly approximated using US recommendations
countries, coconut oil is commonly used in baked goods,
for adults.

pastries, and sautés, having a nut-like quality with some

Source: USDA FoodData Central (https://fdc.nal.usda.gov/index.html)
sweetness.[68] It is sometimes used by movie theatre
chains to pop popcorn. Coconut oil adds considerable
saturated fat and calories to the snackfood while enhancing flavor, possibly a factor increasing further consumption of
high-calorie snackfoods, energy balance, and weight gain.[60][68][69]

Other culinary uses include replacing solid fats produced through hydrogenation in baked and confectionery goods.[66]
Hydrogenated or partially hydrogenated coconut oil is often used in non-dairy creamers and snack foods. In frying, the
smoke point of coconut oil is 177 °C (351 °F).

Industry

Coconut oil has been tested for use as a feedstock for biodiesel to use as a diesel engine fuel. In this manner, it can be
applied to power generators and transport using diesel engines. Since straight coconut oil has a high gelling temperature
(22–25 °C), a high viscosity, and a minimum combustion chamber temperature of 500 °C (932 °F) (to avoid polymerization
of the fuel), coconut oil typically is transesterified to make biodiesel. Use of B100 (100% biodiesel) is possible only in
temperate climates, as the gel point is approximately 10 °C (50 °F). The oil must meet the Weihenstephan standard[70] to
use pure vegetable oil as a fuel. Moderate to severe damage from carbonisation and clogging would occur in an unmodified
engine.

The Philippines, Vanuatu, Samoa, and several other tropical island countries use
coconut oil as an alternative fuel source to run automobiles, trucks, and buses, and to
power generators.[71] Biodiesel fuel derived from coconut oil is currently used as a fuel
for transport in the Philippines.[72][73] Further research into the potential of coconut oil
as a fuel for electricity generation is being carried out in the islands of the Pacific,
although to date it appears that it is not useful as a fuel source due to the cost of labour
and supply constraints.[74]

Coconut oil has been tested for use as an engine lubricant[75] and as a transformer
oil.[76] Coconut oil (and derivatives, such as coconut fatty acid) are used as raw Homemade coconut oil
materials in the manufacture of surfactants such as cocamidopropyl betaine, cocamide
MEA, and cocamide DEA.

Acids derived from coconut oil can be used as herbicides.[77] Before the advent of
electrical lighting, coconut oil was the primary oil used for illumination in India and
was exported as cochin oil.[78]

Soap

Coconut oil is an important base ingredient for the manufacture of soap. Soap made
with coconut oil tends to be hard, though it retains more water than soap made with
Solidified "coconut fat"
other oils and thus increases manufacturer yields. It is more soluble in hard water and
salt water than other soaps allowing it to lather more easily.[79]

See also
KERAFED
Palm oil
 Saturated fat and cardiovascular disease

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Further reading
Adkins SW; Foale M; Samosir YMS, eds. (2006). Coconut revival – new possibilities for the 'tree of life'. Proceedings of
the International Coconut Forum, 22–24 November 2005 (https://web.archive.org/web/20160415155111/http://aciar.gov.
au/files/node/748/PR125%20full%20text.pdf) (PDF). Cairns, Australia: ACIAR Proceedings. ISBN 978-1-86320-515-3.
Archived from the original (http://aciar.gov.au/files/node/748/PR125%20full%20text.pdf) (PDF) on 15 April 2016.
Retrieved 13 March 2011.
Salunkhe, D.K., J.K. Chavan, R.N. Adsule, and S.S. Kadam. (1992). World Oilseeds: Chemistry, Technology, and
Utilization. Springer. ISBN 978-0-442-00112-4.
External links
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