coconut oil

Coconut oil can be extracted through a wet or dry process. More simply (but perhaps less effectively), oil can be produced by heating the meat via boiling water, the sun or a slow fire.

File:9129Processing and cooking of coconut healing oil in the Philippines 43.jpg in the Philippines. The process also produces latik (curds), used as a garnish in Filipino desserts.

]]

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.{{Cite journal|last=Umesh Patil, Soottawat Benjakul|date=July 13, 2018|title=Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality|journal=Concise Reviews & Hypotheses in Food Science|volume=83|issue=8|pages=2019–2027|doi=10.1111/1750-3841.14223|pmid=30004125|s2cid=51617929|doi-access=free}} 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 in equipment and energy, incurring high capital and operating costs.Grimwood et al., 1975, pp. [https://books.google.com/books?id=fY5hLeJ-WW4C&pg=PA193 193–210].

File:Coconut oil making Seychelles.jpg | alt=Traditional way of making coconut oil using an ox-powered mill in Seychelles

]]

Dry processing requires that the meat be extracted from the shell and dried using fire, sunlight, or kilns to create copra.{{cite book|ref= Grimwood | last = Grimwood | first = BE |author2=Ashman F |author3=Dendy DAV |author4=Jarman CG |author5=Little ECS |author6= Timmins WH | year = 1975 | title = Coconut Palm Products – Their processing in developing countries | location = Rome | publisher = FAO | url=https://books.google.com/books?id=fY5hLeJ-WW4C|pages=49–56| isbn = 978-9251008539 }} 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.

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.Grimwood et al., 1975, p. [https://books.google.com/books?id=fY5hLeJ-WW4C&pg=PA29 29].

Conventional coconut oil processors use hexane as a solvent to extract up to 10% more oil than is 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 {{convert|130|–|150|C|F}} and adding salt or citric acid.{{cite book | isbn = 978-8189422523 | title = Commercial Crops Technology: Vol.08. Horticulture Science Series | last = Kurian |author2=Peter KV | publisher = New India Publishing | year = 2007|pages = 202–206 |url=https://books.google.com/books?id=2VFYqwA-Mn4C&pg=PA202}}

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 grating and drying it to a moisture content of 10–12%, then using a manual press to extract the oil. Producing it from coconut milk involves grating the coconut and mixing it with water, then squeezing out the oil. The milk can also be fermented for 36–48 hours, the oil removed, and the cream heated to remove any remaining oil. A third 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.

A thousand mature coconuts weighing approximately {{convert|1440|kg|lb|abbr=off}}{{clarify|date=January 2017|reason=With or without the husk?}} yield around {{convert|170|kg|lb|abbr=on}} of copra from which around {{convert|70|L|impgal}} of coconut oil can be extracted.{{cite book | last = Bourke | first = RM |author2=Harwood T | year = 2009 | title = Food and Agriculture in Papua New Guinea | publisher = Australian National University| url=https://books.google.com/books?id=p92MsquxOEwC&pg=PA327|page =327| isbn = 978-1921536601}}

File:Coconut-oil-on-wooden-spoon.jpg

Refined, bleached, and deodorized (RBD) oil is usually made from copra and dried coconut kernels, which are 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.{{cite web

| url = http://www.aciar.gov.au/files/node/453/mono101.pdf

| title = The Coconut Odyssey: The Bounteous Possibilities of the Tree of Life

| year = 2003

| author = Foale, M.

| pages = 115–116

| publisher = Australian Centre for International Agricultural Research

| location = Canberra

| access-date = 2011-02-06

| archive-url = https://web.archive.org/web/20170721231358/http://aciar.gov.au/files/node/453/mono101.pdf

| archive-date = 2017-07-21

| url-status = dead

}}

Another method for extraction of coconut oil involves the enzymatic action of alpha-amylase, polygalacturonases, and proteases on diluted coconut paste.{{cite journal |vauthors=McGlone OC, Canales A, Carter JV |title=Coconut oil extraction by a new enzymatic process |journal=J Food Sci |volume=51 |pages=695–697 |year=1986 |doi=10.1111/j.1365-2621.1986.tb13914.x |issue=3}}

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.

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 {{ Convert | 24 | C | 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 {{ Convert | 36–40 | C | F }}.

In the process of hydrogenation, unsaturated fats (monounsaturated and 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.{{cite journal |last1=Foster |first1=R. |last2=Williamson |first2=C.S. |last3=Lunn |first3=J. |doi=10.1111/j.1467-3010.2008.01738.x |title=Briefing Paper: Culinary Oils And Their Health Effects |journal=Nutrition Bulletin |volume=34 |issue=1 |year=2009 |pages=4–47 |doi-access=free }}

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.{{Cite book | last1 = Gervajio | first1 = G. C. | chapter = Fatty Acids and Derivatives from Coconut Oil |doi=10.1002/047167849X.bio039 |title = Bailey's Industrial Oil and Fat Products | year = 2005 | isbn = 978-0471678496 | s2cid = 98315975 }} 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.{{cite book|author1=Emil Raymond Riegel|author2=James Albert Kent|title=Riegel's Handbook of Industrial Chemistry|url=https://books.google.com/books?id=j3AwCqvqIzEC&pg=PA1100|access-date=20 October 2012|year=2003|publisher=Springer|isbn=978-0306474118|pages=1100–1117}}

The World Health Organization's Codex Alimentarius guidelines on food, food production, and food safety, published by the Food and Agriculture Organization, includes standards for commercial partners who produce coconut oil for human consumption.{{cite web | work = Codex Alimentarius |publisher = Food and Agriculture Organization | year = 2009 | url = http://www.codexalimentarius.net/download/standards/336/CXS_210e.pdf | title = Codex Standard for Named Vegetable Oils (Codex Stan 210-1999, Revision 3) | access-date = 2011-08-09 }}

The Asian and Pacific Coconut Community (APCC), whose 18 members produce about 90 per cent of the coconut sold commercially,{{cite web |url=http://www.apccsec.org/about.html |title=About us |publisher=Asian and Pacific Coconut Community |access-date=2011-08-09 |url-status=usurped |archive-url=https://web.archive.org/web/20110829220231/http://www.apccsec.org/about.html |archive-date=2011-08-29 }} has published its standards for virgin coconut oil (VCO), defining virgin coconut oil as obtained from fresh, mature coconut kernels through means that do not "lead to alteration of the oil."{{cite web | url = http://www.apccsec.org/document/VCNO.PDF | title = APCC Standards for Virgin Coconut Oil | publisher = Asian and Pacific Coconut Community | location = Jakarta, Indonesia | year = 2003 | access-date = 2011-08-09 | archive-url = https://web.archive.org/web/20110812014512/http://www.apccsec.org/document/VCNO.PDF | archive-date = 2011-08-12 | url-status = usurped }}

Oil quality and production are dependent upon palm cultivation, which is threatened by coconut pests, such as the Oryctes rhinoceros beetles {{endash}} especially the Asiatic rhinoceros beetle (O. rhinoceros) {{endash}} and the red palm weevil (Rhynchophorus ferrugineus).

{{ Cite journal

| language = en

| year = 1980

| volume = 25

| issue = 1

| first = G.

| pages = 309–339

| publisher = Annual Reviews

| journal = Annual Review of Entomology

| issn = 0066-4170

| eissn = 1545-4487

| last = Bedford

| title = Biology, Ecology, and Control of Palm Rhinoceros Beetles

| s2cid = 85977665

| doi = 10.1146/annurev.en.25.010180.001521

}}

In 2020, world production of coconut oil was {{ Convert | 2.61 | e6MT | e6ST | abbr = off }}, led by the Philippines and Indonesia accounting together for 60% of the world total.

Coconut oil contains only trace amounts of free fatty acids (about 0.03% by mass).{{cite journal |last1=Kratzeisen |first1=M. |title=Influence of free fatty acid content of coconut oil on deposit and performance of plant oil pressure stoves |journal=Fuel |date=2010 |volume=89 |issue=7 |pages=1583–1589 |doi=10.1016/j.fuel.2009.08.038 |url=https://www.sciencedirect.com/science/article/abs/pii/S0016236109003986 |access-date=30 April 2021}} Most of the fatty acids are present in the form of 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):{{citation needed|date=December 2023|reason=Where is the source? It's clearly not Kratzeisen 2010, which does not test FA composition (instead citing a Ph. Eur. composition, which does not have a lauric midpoint of 48), but it also fails to match USDA FDC Foundation "Oil, coconut".}}

{{ Bar box

| title = Fatty acid content of coconut oil

| titlebar = #DDD

| left1 = Type of fatty acid

| right1 = pct

| width = 400px

| barwidth = 100px

| bars =

{{bar percent|Lauric saturated C12|black|48}}

{{bar percent|Myristic saturated C14|black|16}}

{{bar percent|Palmitic saturated C16|black|9.5}}

{{bar percent|Capric saturated C10|black|8}}

{{bar percent|Caprylic saturated C8|black|7}}

{{bar percent|Oleic monounsaturated C18:1|grey|6.5}}

{{bar percent|Other|blue|5}}

| caption = {{Font color|black||black}}: Saturated; {{Font color|grey||grey}}: Monounsaturated; {{Font color|blue||blue}}: Polyunsaturated

}}

The following table provides information about the composition of coconut oil and how it compares with other vegetable oils.

{{Vegetable oils, composition}}

Many health organizations advise against the consumption of coconut oil owing to its high levels of saturated fat, including the United States Food and Drug Administration,{{cite web | url = https://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm282425.htm | title = Around the Block Nutrition Facts at a Glance: More on Nutrients to Get Less Of | publisher = Food and Drug Administration | date = 2012-09-05 | access-date = 2014-01-25 |archive-url=https://web.archive.org/web/20140201190357/https://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm282425.htm |archive-date=2014-02-01 }} World Health Organization,{{cite web|title=Avoiding Heart Attacks and Strokes|url=http://whqlibdoc.who.int/publications/2005/9241546727.pdf |publisher=World Health Organization|access-date=2011-04-06 }} the United States Department of Health and Human Services,{{cite web|title=Dietary Guidelines for Americans 2010|url=http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf|publisher=Department of Health and Human Services|access-date=17 March 2011|archive-url=https://web.archive.org/web/20160901170759/https://health.gov/dietaryguidelines/dga2010/dietaryguidelines2010.pdf|archive-date=1 September 2016|url-status=dead}} American Dietetic Association,{{cite web |title=American Dietetic Association and Dietitians of Canada Offer Up-to-Date Guidance on Dietary Fat |url=http://www.eatright.org/Media/content.aspx?id=1590&terms=coconut+oil |publisher= American Dietetic Association |access-date=2011-03-16 |archive-url=https://web.archive.org/web/20120319155035/http://www.eatright.org/Media/content.aspx?id=1590&terms=coconut+oil |archive-date= 2012-03-19 }} American Heart Association,{{cite web |title=Tropical Oils |url=http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Tropical-Oils_UCM_306031_Article.jsp |publisher=American Heart Association |access-date=2011-03-16 |archive-url=https://web.archive.org/web/20110602015410/http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Tropical-Oils_UCM_306031_Article.jsp |archive-date=2011-06-02 |url-status=dead }} British National Health Service,{{cite web |title=Lower your cholesterol |url=http://www.nhs.uk/livewell/healthyhearts/pages/cholesterol.aspx|publisher=National Health Service |access-date=2011-03-16 }} British Nutrition Foundation,{{cite journal|title=Culinary oils and their health effects|vauthors=Foster R, Williamson CS, Lunn J|year=2009|volume=34|pages=4–47|journal=Nutrition Bulletin|doi=10.1111/j.1467-3010.2008.01738.x|doi-access=free}}{{cite journal|journal=Nutrition Bulletin|volume=41|issue=1|year=2016|pages=42–54|title=Coconut oil – a nutty idea?|vauthors=Lockyer S, Stanner S|doi=10.1111/nbu.12188|doi-access=free}} and Dietitians of Canada.{{cite web | url = http://www.dietitians.ca/Nutrition-Resources-A-Z/Factsheets/Heart-Health/Heart-Healthy-Eating--Cholesterol.aspx | title = Heart Healthy Eating: Cholesterol | date = 2010-09-01 | access-date = 2013-07-05 | publisher = Dietitians of Canada | archive-url = https://web.archive.org/web/20130921060009/http://www.dietitians.ca/Nutrition-Resources-A-Z/Factsheets/Heart-Health/Heart-Healthy-Eating--Cholesterol.aspx | archive-date = 2013-09-21 | url-status = dead }}

Marketing of coconut oil has created the inaccurate belief that it is a "healthy food".{{cite journal |last1=Abbasi |first1=J |title=Coconut Oil's Health Halo a Mirage, Clinical Trials Suggest |journal=JAMA |date=8 April 2020 |volume=323 |issue=16 |pages=1540–1541 |doi=10.1001/jama.2020.5186|pmid=32267505 |doi-access=free }} 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. 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) cholesterol and low-density lipoprotein (LDL) cholesterol.{{cite journal |last1=Eyres |first1=L |last2=Eyres |first2=MF |last3=Chisholm |first3=A |last4=Brown |first4=RC |title=Coconut oil consumption and cardiovascular risk factors in humans |journal=Nutrition Reviews |date=April 2016 |volume=74 |issue=4 |pages=267–80 |doi=10.1093/nutrit/nuw002 |pmid=26946252|pmc=4892314}} 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, particularly via the marked increase in total blood cholesterol induced by lauric acid.{{cite journal |vauthors=Mensink RP, Zock PL, Kester AD, Katan MB |title=Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials |journal=Am J Clin Nutr|volume=77 |issue=5 |pages=1146–55 |date=May 2003 |pmid=12716665 |doi= 10.1093/ajcn/77.5.1146|url=http://www.ajcn.org/content/77/5/1146.full.pdf+html | format = PDF|doi-access=free }} Because the majority of saturated fat in coconut oil is lauric acid, coconut oil may be preferred over partially hydrogenated vegetable oil when solid fats are used in the diet.{{cite journal |last1=Tarrago-Trani |first1=MT |last2=Phillips |first2=KM |last3=Lemar |first3=LE |last4=Holden |first4=JM |title=New and existing oils and fats used in products with reduced trans-fatty acid content |journal=Journal of the American Dietetic Association |volume=106 |issue=6 |pages=867–880 |year=2006 |pmid=16720128 |doi=10.1016/j.jada.2006.03.010 | url = http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Articles/JADA106_867-880.pdf }}

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.

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) cholesterol (but also high-density lipoprotein (HDL)) concentrations were elevated compared with non-tropical 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."{{cite journal|last1=Neelakantan|first1=Nithya|last2=Seah|first2=Jowy Yi Hoong|last3=van Dam|first3=Rob M.|date=2020-03-10|title=The effect of coconut oil consumption on cardiovascular risk factors: A Systematic Review and Meta-Analysis of Clinical Trials|journal=Circulation|volume=141|issue=10|pages=803–814|doi=10.1161/circulationaha.119.043052|issn=0009-7322|pmid=31928080|doi-access=free|s2cid=210195904}}

{{Nutritional value

| name = Coconut oil

| serving_size = 100 g

| kJ = 3730

| fat = 99 g

| satfat = 82.5 g

| monofat = 6.3 g

| polyfat = 1.7 g

| vitE_mg = 3

| vitK_ug = 0.6

| iron_mg = 0.05

| opt1n = phytosterols

| opt1v = 86 mg

| source_usda = 1

| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/171412/nutrients Full link to USDA National Nutrient Database]

| carbs =

| protein =

}}

Coconut oil is 99% fat, composed mainly of saturated fats (82% of total; table). In a 100 gram reference amount, coconut oil supplies 890 calories. Half of the saturated fat content of coconut oil is lauric acid (41.8 grams per 100 grams of total composition), while other significant saturated fats are myristic acid (16.7g), palmitic acid (8.6g), and caprylic acid (6.8g).{{cite web|title=Coconut oil; Nutrient content per 100 g|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171412/nutrients|publisher=USDA National Nutrient Database, Standard Release 28|access-date=1 September 2017|date=May 2016}} Monounsaturated fats are 6% of total composition, and polyunsaturated fats are 2% (table). Coconut oil contains phytosterols, whereas there are no micronutrients in significant content (table).

File:Coconut-butter.JPG

Coconut oil has a long history in Asia, particularly in tropical regions where the plant is abundant, where it has been used for cooking. It is the oil of choice in Sri Lankan cuisine, where it is used for sautéing and frying, in both savoury and sweet dishes. It also plays a prominent role in the cuisines of Thailand and Kerala.

As an oil relatively recently introduced to Western countries, coconut oil is commonly used in baked goods, pastries, and sautés, having a nut-like quality with some sweetness.{{cite news | last = Clark | first = M | date = 2011-03-01 | url = https://www.nytimes.com/2011/03/02/dining/02Appe.html | title = Once a Villain, Coconut Oil Charms the Health Food World | work = The New York Times | access-date = 2011-03-02 }} It is sometimes used by movie theatre chains to pop popcorn.

Other culinary uses include replacing solid fats produced through hydrogenation in baked and confectionery goods. 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 {{ Convert | 177 | °C | °F }}.

{{See also|Vegetable oil fuel}}

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 ({{ Convert | 22–25 | °C | °F }}), a high viscosity, and a minimum combustion chamber temperature of {{ Convert | 500 | C }} (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 {{ Convert | 10 | °C | °F | abbr=on }}. The oil must meet the Weihenstephan standard{{cite web | url = http://vegburner.co.uk/oils.htm | title = Weihenstephan vegetable oil fuel standard (German Rapeseed Fuel Standard) | access-date = 2011-08-09 }}{{Better source needed|date=August 2011}} 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.{{cite web | url = http://www.onecountry.org/e151/e15101as_Deamer_profile.htm | title = In Vanuatu, A Proving Ground for Coconut Oil As An Alternative Fuel | access-date = 2011-08-09 | publisher = One Country }}{{Better source needed|date=August 2011}} Biodiesel fuel derived from coconut oil is currently used as a fuel for transport in the Philippines.{{cite web | url = http://www.pri.org/theworld/?q=node/7280 | title = Coconut fuel | publisher = Public Radio International | work = The World | access-date = 2011-08-09 }}{{cite web|url=http://investvine.com/coconut-biodiesel-drives-the-philippines/|title=Coconut biodiesel drives the Philippines|first=Todd|last=Watson|work=Inside Investor|date=1 August 2013|access-date=11 August 2013|archive-date=9 August 2013|archive-url=https://web.archive.org/web/20130809034419/http://investvine.com/coconut-biodiesel-drives-the-philippines/|url-status=dead}} 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.{{Cite news |url= https://www.tridge.com/stories/coconut-oil-spotlight-fades-away |title= Coconut Oil : Spotlight Fades Away |last= Koo |first=Sung Mo|date= July 6, 2018|work=Tridge |access-date=July 6, 2018}}

Coconut oil has been tested for use as an engine lubricant{{cite news | url = http://www.sunstar.com.ph/static/dav/2008/01/17/bus/davao.based.firm.sees.expansion.of.bio.tech.oil.market.html | title = Davao-based firm sees expansion of bio-tech oil market | date = 2008-01-17 | access-date = 2008-07-14 | last = Romares-Sevilla | first = J | newspaper = Sun.Star Superbalita Davao |archive-url = https://web.archive.org/web/20080121082827/http://www.sunstar.com.ph/static/dav/2008/01/17/bus/davao.based.firm.sees.expansion.of.bio.tech.oil.market.html |archive-date = 2008-01-21}} and as a transformer oil.{{Cite conference |last1=DC |first1=Abeysundara |last2=Weerakoon |first2=C |last3=Lucas |first3=JR |last4=Gunatunga |first4=KAI |last5=Obadagee |first5=KC |title=Coconut Oil As An Alternative To Transformer Oil |url=http://www.elect.mrt.ac.lk/Coconut_oil_eru_2001.pdf |date=November 2001 |conference=ERU Symposium |access-date=2009-07-28 |archive-url=https://web.archive.org/web/20150923235032/http://www.elect.mrt.ac.lk/Coconut_oil_eru_2001.pdf |archive-date=2015-09-23 |url-status=dead |s2cid=49213920 }} Coconut oil (and derivatives, such as coconut fatty acid) are used as raw 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.{{cite journal | title = Efficacy of several organic herbicides and glyphosate formulations under simulated rainfall | url = http://www.nzpps.org/journal/58/nzpp_581570.pdf | last = James | first = TK |author2=Rahman A | year = 2005 | journal = New Zealand Plant Protection | volume = 58 | pages = 157–163 | doi = 10.30843/nzpp.2005.58.4322 | doi-access = free }} Treatment with catalytic lipase has reportedly given coconut oil antimicrobial characteristics.{{ cite journal | title=Evaluation of Efficacy and Safety of AVCO Acne Gel for Acne: An Open, Single Centric, Non Comparative Study for 8 Weeks | last=Haris | first=Halina Hezda | year=2012 | journal=Asian Journal of Pharmaceutical and Clinical Research | volume=4 | url=https://www.researchgate.net/publication/259106085 }} Before the advent of electrical lighting, coconut oil was the primary oil used for illumination in India and was exported as cochin oil.{{cite book|title=Materials Handbook – An encyclopedia for managers, technical professionals, purchasing and production managers, technicians, and supervisors|url=https://archive.org/details/materialshandboo00brad_223|url-access=limited|last1=Brady|first1=GS|last2=Clauser|first2=HR|last3=Vaccari|first3=JA|publisher=McGraw-Hill|year=2002|isbn=978-0-07-136076-0|edition=15|pages=[https://archive.org/details/materialshandboo00brad_223/page/n250 250]–251}}

{{See also|Soap}}

Coconut oil is an important base ingredient for the manufacturing of soap. Soap made with coconut oil tends to be hard, though it retains more water than soap made with 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.{{cite book | last = Alsberg | first = CL |author2=Taylor AE | year = 1928 | title = The Fats and Oils – A General Overview (Fats and Oils Studies No. 1) | publisher = Stanford University Press | page = 86 | isbn = 978-0-8047-0330-7}}

It can be used as fuel for burning in a torch or dripped into fire to create insect-repelling smoke. It also protects metal from corrosion.{{Cite book |url=https://www.worldcat.org/oclc/277203364 |title=The Complete Guide to Edible Wild Plants |publisher=Skyhorse Publishing |author=United States Department of the Army |year=2009 |isbn=978-1-60239-692-0 |location=New York |pages=44 |language=en-US |oclc=277203364}}

File:Body_soap_bar_virgin_coconut_oil3.jpg|Soap

File:Coconutoiljf.JPG|Homemade oil products

• KERAFED
• Saturated fat and cardiovascular disease
• Coconut Butter

{{Reflist}}

• {{cite book | editor1 = Adkins SW | editor2 = Foale M | editor3 = Samosir YMS | year = 2006 | url = http://aciar.gov.au/files/node/748/PR125%20full%20text.pdf | title = Coconut revival – new possibilities for the 'tree of life'. Proceedings of the International Coconut Forum, 22–24 November 2005 | location = Cairns, Australia | publisher = ACIAR Proceedings | isbn = 978-1863205153 | access-date = 13 March 2011 | archive-url = https://web.archive.org/web/20160415155111/http://aciar.gov.au/files/node/748/PR125%20full%20text.pdf | archive-date = 15 April 2016 | url-status = dead }}
• Salunkhe, D.K., J.K. Chavan, R.N. Adsule, and S.S. Kadam. (1992). World Oilseeds: Chemistry, Technology, and Utilization. Springer. {{ISBN|978-0442001124}}.

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Category:Vegetable oils

Category:Cooking oils