Coconut oil stands out among cooking oils due to its short and medium-chain saturated fatty acids. Widely used in the food industry, it offers easy melting, oxidative rancidity resistance, pleasant flavor, and high digestibility. It is valued as a dietary fat for its lauric acid content, a source of monolaurin, and Omega 6 (16W).

Applications include margarine, shortenings, filled milk, infant formulas, ice cream, confectionery, and bakery products. Its stability makes it ideal for deep frying. Studies by the University of Kerala reveal that coconut oil does not increase total cholesterol, boosts HDL levels, lowers LDL/HDL ratios, and reduces serum triglycerides when paired with coconut kernel.

Refined coconut oil, used industrially, is water-white, odorless, and cost-effective for hydrogenation.

Specifications (IS-542-1968)
Moisture: ≥ 0.25%
Acid Value: ≥ 2.0
Unsaponifiable Matter: ≥ 0.8%
Polenske Value: ≥ 0.8