Coconut Oil

Title: Coconut Oil
Additional Names: Copra oil
Literature References: Expressed oil from kernels of Cocos nucifera L., Palmae. Constit. Trimyristin, trilaurin, tripalmitin, tristearin; also various other glycerides.
Properties: White, semisolid, lard-like fat; stable to air. Remains bland and edible for several years under ordinary storage conditions. d40 0.903. mp 21-25°. nD40 1.4485-1.4495. Sapon. no. 255-258. Iodine no. 8-9.5. Acid no. not over 6. Surface tension (20°): 33.4 dyn/cm; (80°): 28.4 dyn/cm. Practically insol in water, 95% alc, more sol in abs alc; very sol in chloroform, ether, carbon disulfide. Soly data: Rao, Arnold, J. Am. Oil Chem. Soc. 33, 389 (1956).
Melting point: mp 21-25°
Index of refraction: nD40 1.4485-1.4495
Density: d40 0.903
Use: Manuf soap, edible fats, chocolate, candies; in baking instead of lard; in candles and night lights; in dyeing cotton; as an ointment base; in hair dressing; in massage.
Cod Liver Oil Codamine Codeine Codeine Methyl Bromide Codeine N-Oxide

Solidified "coconut butter" sold by a Norwegian company

Coconut oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm (Cocos nucifera). It has various applications in food, medicine, and industry. Because of its high saturated fat content it is slow to oxidize and, thus, resistant to rancidification, lasting up to two years without spoiling.[1]

Many health organizations advise against the consumption of high amounts of coconut oil due to its high levels of saturated fat.[2][3][4][5][6][7][8][9]