Chemical compositions of coconut oil Vs.

palm oil

Characteristics C Coconut oil Palm oil PKO

Caproic acid C6:0 0.2 0.3

Saturated fat
Caprylic acid C8:0 8 4.4
Saturated fat
Capric acid C10:0 7 3.7
Saturated fat
Lauric acid C12:0 48.2 0.2 48.3
Saturated fat
Myristic acid C14:0 18 1.1 15.6
Saturated fat
Palmitic acid C16:0 8.5 44 7.8
Saturated fat
Palmitoleic acid C16:1 In traces 0.1
Unsaturated fat
Oleic acid C18:1 5.7 39.2 15.1
Unsaturated fat
Linoleic acid C18:2 2.1 10.1 2.7
Unsaturated fat
Linolenic acid Up to 0.2% 0.4
Unsaturated fat
Stearic acid C18:0 2.3 4.5 2
Saturated fat
IV value 7.18 53.3 17.8

Monunosaturated 8 40 17
Fatty Acid
Polyunsaturated Fatty 1 10 3
Acid
Saturated Fatty Acid 91 50 80
 Solid Fat content Coconut oil Palm Oil Kernel Oil
Temperature( C)
5 62.2
10 50.3 67.6
15 35.2 55.7
20 23.2 40.1
25 13.7 17.1
30 8.5
35 5.8
40 3.5
Melting point 24 37 C 27.3

Cooking oil-Coconut oil is good for frying because it has more than 90% saturated fats

Uses of SFC content of oil

1. Margarine
2. Shortening
3. Vanaspati
 Table Cake Pastry Butter oil Shortening Vanaspati
margarine margarine margarine margarine
PO 55 20 90 90
POO(IV58) 75 20 10 70
POS(IV33) 20 15 10 30
POS(IV20) 38
PKO 5 30 22

PO, POO, POS, PKO content of the products are decided by desired characteristic profile (solid
fat content , melting point and B crystal growth) of each of products.
Uses of Fatty acid compositions derived from oleo chemicals
industry

Product Fatty acid Reasons for use

compositions
Soap Lauric Acids Coconut oil C12-14 chain length FA responsible for
cleaning power and foaming properties of soap
Plasticizer C8-C10 Dissolving power
for PVC
Cosmetics Myristic, palmitic, Provide emollient, lather improver, luster and sheen
stearic acids
Candles C16 and C18 Mixture of FA about 7:2 ratio of C16:C18 for
maximum shrinkage in order to ensure easy removal
from mould. Those FA has long burning life with less
smoke and drips