Coconut oil (or coconut fat) is an edible oil derived from the meat of the coconut palm fruit.[ The oil is rich in medium-chain fatty acids.]
Due to its high levels of saturated fat, numerous health authorities recommend limiting its consumption as a food.
Coconut oil is widely used for cooking and baking due to its high smoke point and distinct flavor.
Manufacturing
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.]
Wet process
in the Philippines. The process also produces latik (curds), used as a garnish in Filipino desserts.
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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.[Grimwood et al., 1975, pp. 193–210.]
Dry process
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Dry processing requires that the meat be extracted from the shell and dried using fire, sunlight, or to create copra.
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. 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 and adding salt or citric acid.
Virgin oil
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.[
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A thousand mature coconuts weighing approximately yield around of copra from which around of coconut oil can be extracted.
Refined oil
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.
Another method for extraction of coconut oil involves the enzymatic action of alpha-amylase, polygalacturonases, and on diluted coconut paste.
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 , 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 .
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.
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.
Standards
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.
The Asian and Pacific Coconut Community (APCC), whose 18 members produce about 90 per cent of the coconut sold commercially,
Pests
Oil quality and production are dependent upon palm cultivation, which is threatened by , such as the Oryctes rhinoceros beetles especially the Asiatic rhinoceros beetle ( O. rhinoceros) and the red palm weevil ( Rhynchophorus ferrugineus).[
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Production
In 2020, world production of coconut oil was , led by the Philippines and Indonesia accounting together for 60% of the world total.[
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Composition and comparison
Coconut oil contains only trace amounts of free fatty acids (about 0.03% by mass).
The approximate concentration of fatty acids in coconut oil (midpoint of range in source):
The following table provides information about the composition of coconut oil and how it compares with other vegetable oils.
Health concerns
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,]
Marketing of coconut oil has created the inaccurate belief that it is a "healthy food".[ 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.][ particularly via the marked increase in total blood cholesterol induced by lauric acid.][ coconut oil may be preferred over hydrogenation when solid fats are used in the diet.]
Clinical research
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.[
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A 2020 systematic review and meta-analysis of 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 . 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."
Uses
Nutrition and fat composition
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).
In food
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.
Coconut oil was introduced relatively recently to most Western cuisines, and is commonly used in baked goods, pastries, and sautés, having a nut-like quality with some sweetness.
Other culinary uses include replacing solid fats produced through hydrogenation in baked and confectionery goods.[ Trans fat is often used in non-dairy creamers and snack foods. In frying, the smoke point of coconut oil is .
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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 Engine-generator and transport using diesel engines. Since straight coconut oil has a high temperature (), a high viscosity, and a minimum combustion chamber temperature of (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 . The oil must meet the Weihenstephan standard
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.
Coconut oil has been tested for use as an Motor oil
Acids derived from coconut oil can be used as .
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.
Other uses
It can be used as fuel for burning in a torch or dripped into fire to create Insect repellent smoke. It also protects metal from corrosion.
See also
Further reading
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Salunkhe, D.K., J.K. Chavan, R.N. Adsule, and S.S. Kadam. (1992). World Oilseeds: Chemistry, Technology, and Utilization. Springer. .
External links
