If it is simply a «left over» oil after extracting lauric acid and also removing the other high
melting point saturated fats, then it is a combination of MCTs and unsaturated fatty acids that is probably approximately two thirds MCTs and one third unsaturated fatty acids consisting of monounsaturated and polyunsaturated fatty acids.
When lauric acid and other high
melting point saturated fats are removed from coconut oil, the resulting liquid coconut oil is not ideal for cooking.
Not exact matches
Being a
saturated fatty acid, and comprising about 50 % of coconut oil, once it is removed you are left with a liquid oil with a much lower
melting point.
White clumps can be found in partially
melted coconut oil; they're the original crystalline structure of the
saturated fats when they're near to the approximately
melting point.
Being a
saturated fatty acid, and comprising about 50 % of coconut oil, once it is removed you are left with a liquid oil with a much lower
melting point.
What's left when the highly
saturated lauric acid (and potentially a few other highly
saturated fatty acids too depending on the manufacturer) with a
melting point of 110F / 43C is removed from coconut oil?
So what is left after lauric acid and some of the other
saturated fats with higher
melting points are removed from real coconut oil?
There is also a coconut oil that has a
melting point of 92 degrees and another that is «fractionated,» meaning that the long chain triglycerides have been removed, leaving only
saturated fats.