Coconut Oil
INCI Cocos Nucifera Oil. Saponified with NaOH it is listed as Sodium Cocoate, with KOH as Potassium Cocoate. Also: Cocos nucifera oil, Copra oil, Coconut oil 76.
Published values
| Saponification value | 248–265 mg KOH/g |
| Used by the calculator | 256.5 mg KOH/g (midpoint) |
| SAP for NaOH | 0.1829 g/g |
| Iodine value | 6.3–10.6 g I₂/100 g |
| INS (SAP − IV) | 248 |
| Melting point | 23–26 °C |
| Unsaponifiable matter | ≤ 1.5 % |
A bar made of 100 % Coconut Oil
Conventional qualities summed from the fatty-acid groups; a single-oil bar is a reference point, not a recipe.
Fatty-acid profile
| Fatty acid | Published range, % | Used | |
|---|---|---|---|
| Caproic acid | C6:0 · saturated | 0–0.7 | 0.3 |
| Caprylic acid | C8:0 · saturated | 4.6–10 | 7.3 |
| Capric acid | C10:0 · saturated | 5–8 | 6.5 |
| Lauric acid | C12:0 · saturated | 45.1–53.2 | 49.2 |
| Myristic acid | C14:0 · saturated | 16.8–21 | 18.9 |
| Palmitic acid | C16:0 · saturated | 7.5–10.2 | 8.8 |
| Stearic acid | C18:0 · saturated | 2–4 | 3.0 |
| Oleic acid | C18:1 | 5–10 | 7.5 |
| Linoleic acid | C18:2 | 1–2.5 | 1.8 |
| α-Linolenic acid | C18:3 n-3 | 0–0.2 | 0.1 |
| Arachidic acid | C20:0 · saturated | 0–0.2 | 0.1 |
| Gadoleic acid | C20:1 | 0–0.2 | 0.1 |
Where these numbers come from
Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included.
Slip melting point 23-26 C (Ph. Eur. 2.2.15); unsaponifiable max 1.0 %; refractive index (40 C) ca. 1.449.
JP XVIII 'Coconut Oil': melting point 20-28 C; acid value NMT 0.2; saponification value 246-264; unsaponifiable matter NMT 1.0 %; iodine value 7-11.
Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Appendix: Reichert value 6-8.5, Polenske value 13-18; relative density 0.908-0.921 (40 C). Melting point: Ph. Eur. 12 refined coconut oil slip melting point 23-26 C (Heess sheet); JP XVIII 'Coconut Oil' melting point 20-28 C, SAP 246-264, IV 7-11, unsaponifiable max 1.0 %. Ph. Eur. 12 FA ranges (Heess): caproic max 1.5, caprylic 5.0-11.0, capric 4.0-9.0, lauric 40.0-50.0, myristic 15.0-20.0, palmitic 7.0-12.0, stearic 1.5-5.0, oleic 4.0-10.0, linoleic 1.0-3.0, linolenic/arachidic/eicosenoic max 0.2 %.
This record is part of the open ingredient database (ODbL). Found an error or a better primary source? The dataset is on GitHub; corrections with a document link are welcome.