A report on Coconut oil

A cracked coconut and a bottle of coconut oil
Traditional coconut oil (lana) extraction directly from coconut milk in the Philippines. The process also produces latik (coconut curds), used as a garnishing in Filipino desserts.
Traditional way of making coconut oil using an ox-powered mill in Seychelles
Coconut oil on a wooden spoon
Homemade coconut oil
Solidified "coconut fat"

Edible oil derived from the wick, meat, and milk of the coconut palm fruit.

- Coconut oil
A cracked coconut and a bottle of coconut oil

20 related topics with Alpha

Overall

Two-dimensional representation of the saturated fatty acid myristic acid

Saturated fat

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Type of fat in which the fatty acid chains have all single bonds.

Type of fat in which the fatty acid chains have all single bonds.

Two-dimensional representation of the saturated fatty acid myristic acid
A space-filling model of the saturated fatty acid myristic acid

Certain vegetable products have high saturated fat content, such as coconut oil and palm kernel oil.

Palm oil block showing the lighter color that results from boiling

Palm oil

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Edible vegetable oil derived from the mesocarp of the fruit of the oil palms.

Edible vegetable oil derived from the mesocarp of the fruit of the oil palms.

Palm oil block showing the lighter color that results from boiling
Oil palms (Elaeis guineensis)
Oil palm fruits on the tree
An oil palm stem, weighing about 10 kg, with some of its fruits picked
A palm oil plantation in Indonesia
A palm oil plantation in Malaysia
A satellite image showing deforestation in Malaysian Borneo to allow the plantation of oil palm
In Borneo, the forest (F), is being replaced by oil palm plantations (G). These changes are irreversible for all practical purposes (H).
Roundtable No 2 (RT2) in Zurich in 2005
Left, reddish palm oil made from the pulp of oil palm fruit. Right, clear palm kernel oil made from the kernels

It is not to be confused with palm kernel oil derived from the kernel of the same fruit or coconut oil derived from the kernel of the coconut palm (Cocos nucifera).

Coconut

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Member of the palm tree family (Arecaceae) and the only living species of the genus Cocos.

Member of the palm tree family (Arecaceae) and the only living species of the genus Cocos.

De-husked coconut fruit showing the characteristic three pores resembling a face
Chronological dispersal of Austronesian peoples across the Indo-Pacific
A wa'a kaulua (double-hulled canoe) from Hawai'i. Catamarans were one of the early technological innovations of Austronesian peoples that allowed them to colonize the islands of the Indo-Pacific and introduce coconuts and other canoe plants along their migration routes.
Fossil "Cocos" zeylanica from the Miocene of New Zealand, approximately the size of a strawberry at 3.5 cm long
Coconut leaves
Coconut palm heavy with fruit
Coconut inflorescence unfurling
Palms tolerate the saline and infertile soils of laterite type in Goa, India
A coconut plantation in Efate, Vanuatu
Coconut trees on a beach in Upolu, Samoa
Coconut germinating on Punaluʻu Beach on the island of Hawaiʻi
The Pacific flying fox (Pteropus tonganus) feeding on nectar and pollen from coconut flowers in Fiji
Worker in the Philippines using a bamboo bridge network to collect sweet coconut sap from cut flower stalks for the production of lambanog, a distilled alcoholic drink
Red nata de coco in syrup from the Philippines
Macapuno preserves sold in the United States
Coconuts being sold on a street in India
Coconut trees line the beaches and corniches of Oman
Immature green coconuts sold in Bangladesh for coconut water and their soft jelly-like flesh
Soft immature coconut meat are usually eaten as is
Coconut milk, a widely used ingredient in the cuisines of regions where coconuts are native
Coconut water drink
Ubod (coconut heart of palm) from the Philippines
Bahalina, a traditional coconut wine (tubâ) from the Philippines fermented from coconut sap and mangrove bark extracts
Extracting coir, the fiber from the coconut husk, in Sri Lanka
Coconut buttons in Dongjiao Town, Hainan, China
A "coconut monkey" from Mexico, a common souvenir item carved from coconut shells
Fish curry being served in coconut shell in Thailand
Pusô, woven pouches of rice in various designs from the Philippines
Coconut trunk
Making a rug from coconut fiber
Palaspas, woven palm fronds during Palm Sunday celebrations in the Philippines
A canang, an offering of flowers, rice, and incense in woven coconut leaves from Bali, Indonesia

Mature, ripe coconuts can be used as edible seeds, or processed for oil and plant milk from the flesh, charcoal from the hard shell, and coir from the fibrous husk.

Whole dry coconuts for sale in Ulsoor Market, Bangalore, India

Copra

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Whole dry coconuts for sale in Ulsoor Market, Bangalore, India
Coconuts sun-dried in Kozhikode, Kerala, India for the production of copra
Copra kiln drying in La Digue (Seychelles).
Crushing copra in La Digue (Seychelles).

Copra refers to the dried coconut kernels from which coconut oil is expelled.

Idealized representation of a molecule of a typical triglyceride, the main type of fat. Note the three fatty acid chains attached to the central glycerol portion of the molecule.

Fat

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In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.

In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.

Idealized representation of a molecule of a typical triglyceride, the main type of fat. Note the three fatty acid chains attached to the central glycerol portion of the molecule.
Composition of fats from various foods, as percentage of their total fat
The obese mouse on the left has large stores of adipose tissue. For comparison, a mouse with a normal amount of adipose tissue is shown on the right.
Amounts of fat types in selected foods
Schematic diagram of a triglyceride with a saturated fatty acid (top), a monounsaturated one (middle) and a polyunsaturated one (bottom).
Margarine, a common product that can contain trans fatty acids
Cover of original Crisco cookbook, 1912. Crisco was made by hydrogenating cottonseed oil. The formula was revised in the 2000s and now has only a small amount of trans fat.
Wilhelm Normann patented the hydrogenation of liquid oils in 1902
Conversion of cis to trans fatty acids in partial hydrogenation
Reference ranges for blood tests, showing usual ranges for triglycerides (increasing with age) in orange at right.

Plants and fish oil generally contain a higher proportion of unsaturated acids, although there are exceptions such as coconut oil and palm kernel oil.

Lauric acid

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Saturated fatty acid with a 12-carbon atom chain, thus having many properties of medium-chain fatty acids, is a bright white, powdery solid with a faint odor of bay oil or soap.

Saturated fatty acid with a 12-carbon atom chain, thus having many properties of medium-chain fatty acids, is a bright white, powdery solid with a faint odor of bay oil or soap.

Lauric acid, as a component of triglycerides, comprises about half of the fatty-acid content in coconut milk, coconut oil, laurel oil, and palm kernel oil (not to be confused with palm oil), Otherwise, it is relatively uncommon.

Coconut milk

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Opaque, milky-white liquid extracted from the grated pulp of mature coconuts.

Opaque, milky-white liquid extracted from the grated pulp of mature coconuts.

Coconut being grated
Grated coconut being pressed through cheesecloth
Thick coconut cream derived from the first pressings of the grated coconut
Traditional coconut grater
Mechanical coconut grinder
Thai coconut flesh used to process then package coconut milk in a 400 ml tin
A carton of coconut milk beverage, a milk substitute
Coconut curd latik, a byproduct of traditional coconut oil production from simmered coconut milk
Kaya coconut jam, made with coconut milk, sugar, and eggs
Adobong Manók sa Gatâ, a variant of chicken adobo with coconut milk.
Cendol, a green jelly drink in iced coconut milk and palm sugar

The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat.

Vegetable oil

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Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits.

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits.

Such oils include both the major cooking oils – soybean, rapeseed, canola, sunflower, safflower, peanut, cottonseed, etc. – and tropical oils, such as coconut, palm, and rice bran.

Capric acid

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Saturated fatty acid, medium-chain fatty acid , and carboxylic acid.

Saturated fatty acid, medium-chain fatty acid , and carboxylic acid.

Capric acid occurs naturally in coconut oil (about 10%) and palm kernel oil (about 4%), otherwise it is uncommon in typical seed oils.

Caprylic acid

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Saturated fatty acid, medium-chain fatty acid (MCFA), and carboxylic acid.

Saturated fatty acid, medium-chain fatty acid (MCFA), and carboxylic acid.

Its compounds are found naturally in the milk of various mammals and as a minor constituent of coconut oil and palm kernel oil.