Products
Coconut fat is available in pharmacies, drugstores and grocery stores, among others. It is counted among the so-called superfoods.
Structure and properties
Coconut fat is a vegetable fat obtained from the dried, solid part of the endosperm of the coconut. Coconuts are the fruits of the coconut palm L. of the palm family. Coconut fat exists as a white, fatty mass that is practically insoluble in water. A distinction is made between virgin (natural) and refined coconut oil. Coconut fat consists of triglycerides, which mainly contain medium-chain saturated fatty acids (C8 to C12). The largest proportion, about 45%, consists of lauric acid (C12). Therefore, it is heat stable and can be used for cooking. The product is usually referred to in Europe as coconut oil rather than coconut fat because it is solid at room temperature. The melting point is about 27 °C. In the countries of origin, it is in liquid form because the ambient temperature is higher.
Effects
Coconut fat melts at body temperature and leaves a pleasant sensation when eaten. It is characterized by a cooling effect in the mouth. Virgin coconut oil (VCO) in particular is believed to have various health-promoting properties. It was popularized in particular by Bruce Fife with his book .
Areas of application
- As food, as cooking fat for frying, baking, steaming and deep frying.
- For the production of margarine and processed food.
- As a pharmaceutical excipient, as an ointment base. For the manufacture of cosmetics and personal care products.
- In the countries of origin as a traditional remedy; as a dietary supplement.
Adverse effects
Coconut fat has a very high energy density and a correspondingly high calorific value of about 900 kcal per 100 g. By comparison, the calorific value of 100 g of chocolate is “only” 550 kcal.
