Coconut oil
Coconut oil is extracted from the kernel (meat) of the coconut, Cocos nucifera. Most commodity oil is pressed from dried kernel (copra) and then refined, bleached and deodorized (RBD); virgin coconut oil is pressed from fresh meat without refining and keeps a coconut aroma. It is solid below about 24 C and rich in lauric and other medium-chain fatty acids. Brands buy it for foods, supplements and cosmetics.
Suppliers sell different products under the same name. Specify the one you need.
Refined, bleached and deodorized oil with neutral flavor, the standard industrial grade.
Oil pressed from fresh coconut meat without refining, with coconut aroma.
Virgin or refined oil from certified organic coconuts.
Fully hydrogenated coconut oil with a higher melting point for coatings and confectionery.
Compare each result with your own specification when the lot arrives.
Coconut oil is fairly stable to oxidation but should be kept sealed, dry and away from heat and light. It melts and resolidifies with temperature changes, which is normal but can cause separation in drums. Shelf life is set by the supplier specification, with free fatty acids and peroxide value retested on aged stock.
Record grade (RBD or virgin) and origin for each lot. Free fatty acids and odor are the usual lot-to-lot differences in virgin oil.
Facts from regulators and standards bodies, each linked to its source.
The Codex Standard for Named Vegetable Oils, as printed in FAO's 2001 edition of Codex Alimentarius Volume 8, defines coconut oil as derived from the kernel of the coconut (Cocos nucifera).
Source: fao.org (opens in a new tab)FDA's Substances Added to Food inventory lists coconut oil (CAS 8001-31-8) with technical effects including solvent or vehicle and texturizer.
Source: hfpappexternal.fda.gov (opens in a new tab)21 CFR 172.861 permits a cocoa butter substitute made from edible coconut oil, palm kernel oil, or both as a food additive.
Source: ecfr.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Saskatoon, Canada
Canadian supplier of plant and marine oils, coconut and MCT oils, seeds and proteins in bulk and finished formats for food, supplement and pet nutrition brands.
Distributor · Des Plaines, IL
Illinois supplier of bulk oils, butters, waxes and soap-making bases, owned by Columbus Vegetable Oils, selling to soap makers and small personal care brands.
Manufacturer · Deerfield, IL
US oleochemical producer whose personal care unit (which absorbed Jeen International) sources, blends and refines natural oils and butters in cosmetic, food and pharma grades, and makes glycerin.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include rBD coconut oil, virgin coconut oil, organic and hydrogenated. Ask each supplier for the specification sheet of the exact grade they quote.
Expect free fatty acids, peroxide value, fatty acid profile and iodine value, moisture and impurities and melting point, each with its method, specification and result for that lot.
Coconut oil is fairly stable to oxidation but should be kept sealed, dry and away from heat and light. It melts and resolidifies with temperature changes, which is normal but can cause separation in drums. Shelf life is set by the supplier specification, with free fatty acids and peroxide value retested on aged stock.
The Codex Standard for Named Vegetable Oils, as printed in FAO's 2001 edition of Codex Alimentarius Volume 8, defines coconut oil as derived from the kernel of the coconut (Cocos nucifera). FDA's Substances Added to Food inventory lists coconut oil (CAS 8001-31-8) with technical effects including solvent or vehicle and texturizer. 21 CFR 172.861 permits a cocoa butter substitute made from edible coconut oil, palm kernel oil, or both as a food additive.
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