Coconut Oil (fat_oil) — Ingredient · Foodgeist

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Coconut Oil (fat_oil) — Ingredient · Foodgeist

What science says

technique parameter

“The influence of the main lipstick components-pitaya seed oil (10%-25% w/w), virgin coconut oil (25%-45% w/w), beeswax (5%-25% w/w), candelilla wax (1%-5% w/w) and carnauba wax (1%-5% w/w)-were investigated with respect to the melting point properties of the lipstick formulation.”

virgin coconut oil → influences → melting point of lipstick

Optimization of Natural Lipstick Formulation Based on Pitaya (Hylocereus polyrhizus) Se...DOI →2014DOI

technique parameter

“The crystallization and melting enthalpy of virgin coconut oil adulterated with palm kernel oil (PKO) and soybean oil (SBO) were studied by using differential scanning calorimetry.”

differential scanning calorimetry → used to study → crystallization and melting enthalpy of virgin coconut oil adulterated with palm kernel oil and soybean oil

MONITORING THE ADULTERATION OF VIRGIN COCONUT OIL BY SELECTED VEGETABLE OILS USING DIFF...DOI →2009DOI

ingredient property

“The other 10%, obtained from the kernel, is a lauric acid oil similar to coconut oil”

palm kernel oil → is similar to → coconut oil

Formulation of zero‐<i>trans</i> acid shortenings and margarines and other food fats wi...DOI →2005DOI

compound effect

“Palm kernel and coconut oils are the most used of the lauric acid group of oils. The characteristic of this group is their high content of saturated acids, lauric and myristic.”

coconut oil → contains → saturated acids

Palm Kernel and coconut oils: Analytical characteristics, process technology and uses DOI →1983DOI

compound effect

“DSC analysis showed that the temperatures of crystallization peaks were lower than those of melting peaks for milk fat, hydrogenated coconut oil, and their blends, indicating that there was considerable hysteresis between the melting and cooling curves.”

temperatures of crystallization peaks → were lower than those of melting peaks → for milk fat, hydrogenated coconut oil, and their blends

Melting behavior of blends of milk fat with hydrogenated coconut and cottonseed oils DOI →2001DOI