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Coconut oil, refined, Ph.Eur.
Origin and extraction: The coconut palm is mainly cultivated in the Philippines, Indonesia and India. The 1-2 cm thick endosperm (copra) of the nut contains approx. 60% oil, which is obtained by mechanical pressing and subsequent refining. The result is a whitish oil that is solid at room temperature and has an almost neutral smell and taste.
Use: Coconut oil is characterized in particular by its short-chain fatty acids and its comparatively high melting point. It is used in the food industry, but is also a carrier substance and a base oil for many pharmaceutical and cosmetic products.
1074
Cocos Nucifera Oil
Fats & Oils