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Structural formula：C11C23COOC2H5
Cocoanut oil is extracted from cocoa nut and belongs to non-drying oil. At normal temperature it is in a solid state and white or light yellow in color. The industrial grade /
crude (semi-refined) are also eatable with a unique fragrance of cocoa. It has a specific gravity of 0.907-0.917 and features low unsaturated fatty acid content, good stability and non-oxidation and deterioration.
Chemical and physical indicators
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Refined |
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Free Fattu Acid Oleic（max.），% |
<0.5 |
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Saponification Value |
250～264 |
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Lodine Calue |
7～12 |
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Color （melted oil），Red/Yellow |
12/75 |
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Peroside Value （max.） |
0.50 |
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Melting Point，C |
24～26 |
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Moistue and Volatile Matter，（max.），% |
0.03 |
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Odor |
No unique fragrance |
※ Containing no cholesterol.
* Extracted from natural fruit nut without any cholesterol
* Special production can be negotiated if any customer wants to change chemical & physical indicators for different purposes.
Use: It finds wide application in the food industry (refined/edible, without odor)for making cakes, sweets, bread, ice cream, fried food, margarine, shortening and cacao butter with a digestion rate up to 99.3%, ranking first among all kinds of edible oil. It is used in domestic chemical industry (cocofatty acid diethanolamide, cocofatty acid monoethanolamide, cocamidopropylamine oxide and polyethylene N-coconut monoethanolamide), textile industry (coconut alkylolamide phosphate and coconut alkylolamide), coating industry (coconut alkyd resin), medical and chemical industry and iron and steel industry.
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