Talk:Coconut oil/ExtendedDraft

Coconut oil is a vegetable oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm (Cocos nucifera). Oil extraction usually involves either a wet or dry process. Throughout the tropical world it has provided the primary source of fat in the diets of millions of people for generations, but due to being high in saturated fats, health organizations recommend avoidance or restriction in its intake. Despite this it has developed a following among natural and whole foods devotees and vegetarians. Because of its high lauric acid content it is considered a lauric oil along with palm kernel oil. It has various applications in food, medicine, and industry.

Production
The wet process for making coconut oil is the original and variations of it are the cleanest way to extract coconut oil. The dry process was invented as a way to mass produce a food and industrial grade oil although there are some drawbacks to its extraction method.

In the traditional wet process method, coconut milk is made first and then the oil is extracted from the milk. Coconut kernel is shredded and mixed with water. Then it is pressed and the oil is extracted. The resulting oil/water mixture is left to sit and it separates into two layers, watery on the bottom, creamy on top. The thicker cream is decanted off the top and the original method of separation involved heating or fermenting the milk to separate the oil. This traditional method made a very unstable oil with a short shelf life meant for quick daily use.

More modern wet process methods similarly turn the raw coconut meat into an emulsion to help separate the oil from the rest of the coconut kernel's components but use different methods for the more problematic step of breaking up the emulsion to recover the oil. Lengthy boiling was an earlier method, but this produces a discolored oil and is not economical; modern techniques use centrifuges and various pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, or some combination of them. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10–15% lower yield, even compared to the losses associated with dry processing. Wet processes also require an expensive investment of equipment and energy, incurring high capital and operating costs.

In dry processing, fresh coconuts are dried to produce copra, a step that facilitates oil extraction. After being dried through fire, sunlight or kilns, the coconut meat is removed from the shell and pressed to release coconut oil. A thousand mature coconuts yields around 170 kg of copra from which around 70 L of coconut oil can be extracted. The process also produces a high protein, high fiber mash by-product copra cake (also called coconut cake, coconut meal, copra meal or poonac) that while unsuitable for human consumption is useful as animal feed or fertilizer. The preparation and storage of copra often occurs in unhygienic conditions which results in a poor quality oil that requires refining before consumption. A considerable portion of the oil extracted from copra is lost during the extraction process and also to spoilage and pests.

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 and the use of a centrifuge process makes the best final extracted product. Copra made from immature nuts is more difficult to work with and produces an inferior product with lower yields. Any coconut oil made from a non-copra style of extraction can be called virgin organic coconut oil but only the centrifuge process can make raw oil. When done properly it doesn't need to be heated or fermented to remove moisture.

RBD
RBD stands for "refined, bleached, and deodorized." RBD oil is usually made from copra (dried coconut kernel). Copra can be made by smoke drying, sun drying, or kiln drying. The dried copra is placed in a powerful hydraulic press with added heat and the oil is extracted. This yields up 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 a "high quality" coconut oil involves the enzymatic action of alpha-amylase, polygalacturonases and proteases 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 76 °F (24 °C), 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 97–104 °F (36–40 °C).

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 this process some of these are transformed into trans fatty acids.

Fractionation
Fractionated coconut oil is a fraction of the whole oil, in which the different medium chain fatty acids are 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. Fractionated coconut oil may also be referred to as caprylic/capric triglyceride oil or medium chain triglyceride (MCT) oil because it is primarily the medium chain caprylic (8 carbons) and capric (10 carbons) acids that make up the bulk of the oil. MCT oil is most frequently used for medical applications and special diets.

Figures
The United States Department of Agriculture has published historical production figures for coconut oil for years beginning October 1 and ending September 30. Coconut oil makes up around 2.5% of world vegetable oil production. Over the last few years coconut oil production is estimated to have been as follows:

Composition
Coconut oil contains approximately 92.1% saturated fatty acids, 6.2% monounsaturated fatty acids, 1.6% polyunsaturated fatty acids. It also contains phytosterols and some phenols such as ferulic acid and p-coumaric acid which are found in greater amount in unrefined rather than refined coconut oil.

Standards
The WHO/FAO Codex Alimentarius has its standard for named vegetable oils including coconut oil. The Asian and Pacific Coconut Community (APCC), whose 17 members produce about 90% of the coconut sold commercially, has published its Standards for Virgin Coconut Oil. The Philippines has established a Department of Science and Technology (DOST) governmental standard.

Health
The United States Food and Drug Administration has not been petitioned to review claims for coconut oil but is concerned over its high levels of saturated fats. It says consumers should limit intake of saturated fats to less than 10% of total daily calories. The United States Department of Health and Human Services, American Dietetic Association, American Heart Association, British National Health Service, and Dietitians of Canada recommend against the consumption of coconut oil due to its high levels of saturated fats although there is some controversy over whether saturated fats are as bad as frequently made out.

Coconut oil has a high content of lauric acid which has been found to increase total cholesterol the most of all fatty acids. But most of the increase is attributable to an increase in high density lipoprotein (HDL) "good" cholesterol. As a result, lauric acid actually has "a more favorable effect on total:HDL cholesterol than any other fatty acid, either saturated or unsaturated". However, it is still unclear what other effects coconut oil may have through other pathways, such as its effects on triglycerides or on arterial thrombosis, or what result coconut oil intake ultimately has on cardiovascular disease (CVD) outcomes. Studies also show that substituting polyunsaturated fats for saturated fats is likely to produce more beneficial CVD outcomes. Whether this is due to the positive effects of polyunsaturated fats or negative effects of saturated fats is unclear. Still coconut oil may be a better alternative to partially hydrogenated vegetable oil and animal saturated fats when solid fats are required. Early studies on the health effects of coconut oil used partially hydrogenated coconut oil, which creates trans fats, and not unhydrogenated coconut oil which has a different health risk profile.

Coconut oil shares similarities with human breast milk. It contains lipids like monolaurin and consists mostly of medium-chain triglycerides, which may not carry the same risks as other saturated fats, and are used in nutritional products and infant formula.

A repellent made from coconut oil can be used to prevent tungiasis-causing sand fleas from invading the body.

Although rare, some people may experience an allergic reaction to coconut products.

Culinary arts
Coconut oil is commonly used in cooking, especially in areas where coconuts are grown. Coconut oil has a melting point of around 24 C and can therefore appear as a solid. In its solid state it is often sold as coconut butter. Because of its saturated fat content, coconut oil is slow to oxidize and resists rancidity. The smoke point for all cooking oils can vary significantly depending on a number of factors but due to the low molecular weight of its fatty acids, coconut oil tends to have a lower smoke, fire, and flash point than other oils with higher molecular weight fatty acids. One source lists a smoke point of 138 C for unrefined coconut oil while another gives 177 C; refined, bleached, deodorized coconut oil has been measured to have a smoke point of 232 C.

In recent years virgin coconut oil has increasingly become popular in natural food circles and with vegans. It has been described as having a "haunting, nutty, vanilla flavor" that also has a touch of sweetness that works well in baked goods, pastries, and sautés. Coconut oil is commonly used to flavor many South Asian curries.

The caloric content of coconut oil is very nearly the same as that of other dietary fats, being reduced only slightly by the presence of medium chain triglycerides which constitute less than half of the total fat content. A value of 8.3 kcal/g has been quoted for dietary medium-chain triglycerides.

Hydrogenated or partially hydrogenated coconut oil is often used in non-dairy creamers, and snack foods including popcorn. Hydrogenated coconut oil is also sold in Australia under the brand-name Copha and is the main ingredient in Australian snacks such as chocolate crackles and White Christmas.

Soap
Coconut oil is an important base ingredient for the manufacture of soap. Soap made with coconut oil tends to be hard although it retains more water than those made with other oils and therefore increases manufacturer yields. It is more soluble in hard water and salt water than other soaps allowing it to lather more easily. A basic coconut oil soap is clear when melted and a bright white when hardened.

Engine feedstock
Coconut oil has been tested for use as a feedstock for biodiesel to be used as a diesel engine fuel. In this manner it can be applied to power generators and transport using diesel engines. Since straight coconut oil has a high gelling temperature (22–25 °C), a high viscosity, and a minimum combustion chamber temperature of 500 C (to avoid polymerization of the fuel), coconut oil is typically transesterified to make biodiesel. Use of B100 (100% biodiesel) is only possible in temperate climates as the gel point is approximately 10 °C (50 °F). The oil needs to meet the Weihenstephan standard for pure vegetable oil used as a fuel otherwise moderate to severe damage from carbonisation and clogging will occur in an unmodified engine.

The Philippines, Vanuatu, Samoa, and several other tropical island countries are using coconut oil as an alternative fuel source to run automobiles, trucks, and buses, and to power generators. Coconut oil is currently used as a fuel for transport in the Philippines. Further research into the oil's potential as a fuel for electricity generation is being carried out in the islands of the Pacific. In the 1990s Bougainville conflict, islanders cut off from supplies due to a blockade used it to fuel their vehicles.

Engine lubricant
Coconut oil has been tested for use as an engine lubricant; the producer claims the oil reduces fuel consumption and smoke emissions, and allows the engine to run at a cooler temperature.

Transformer oil
Transformer oil acts as an insulating and cooling medium in transformers. The insulating oil fills up pores in fibrous insulation and also the gaps between the coil conductors and the spacing between the siding and the tank, and thus increases the dielectric strength of the insulation. A transformer in operation generates heat in the winding, and that heat is transferred to the oil via conduction. Heated oil then flows to the radiators by convection. Oil supplied from the radiators, being cooler, cools the winding. There are several important properties such as dielectric strength, flash point, viscosity, specific gravity and pour point and all of them have to be considered when qualifying an oil for use in transformers. Normally mineral oil is used, but coconut oil has been shown to possess all the properties needed to function as an environmentally friendly and economic replacement to mineral oil for this purpose.

Lighting
Before the advent of electrical lighting, coconut oil was the primary oil used for illumination in India and was exported as Cochin oil.

Herbicide
Acids derived from coconut oil can be used as herbicides, for a more environmentally friendly way of combating weeds. It is also considered unproblematic for people who have sensitivity to synthetic herbicides.

Cosmetics and skin treatments
Coconut oil is excellent as a skin moisturizer and softener. A study shows that extra virgin coconut oil is effective and safe when used as a moisturizer, with absence of adverse reactions. A study found that coconut oil helped prevent protein loss from the wet combing of hair when used for fourteen hours as a conditioner before washing the hair.

Sexual lubrication
There are widespread reports of the use of coconut oil as a sexual lubricant. Like other oil-based intimate lubricants, coconut oil should not be used with latex condoms.