Coconut oil is a tropical oil, obtained from the white flesh of the coconut (copra). Coconut palm trees grow in the tropics and crops mainly come from the Philippines, Indonesia, Papua New Guinea, and Thailand.
It mainly consists of short or medium-short chained saturated fatty acids. Lauric acid (C 12:0) has the highest content of 47% and makes coconut oil part of the lauric oils ‘family’, like palm kernel oil.
The high degree of short and medium-short saturated fatty acids makes coconut oil solid at room temperature with a low melting point, making it exceptionally suitable for Ice-cream, and other dairy fat replacers, such as coffee creamers. Additional applications can be found in Speciality products, Confectionery, and Bakery.
Go to our applications section to learn more.
Increased shelf life
By hydrogenating coconut oil, the unsaturated fatty acids become saturated. It results in a higher melting point and increased oxidative stability in the oil that helps to extend the shelf life of the final product.