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Chili Coconut Oil

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Coconut Growers Association
$8.95
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 Product Description

Coconut oil has been an important edible oil for the food industry for many years and is normally termed or classified as a lauric oil, a tropical oil, or a confectionery fat.1 The usual commercial product is either refined, bleached, and deodorized coconut oil or, more recently, virgin (unrefined) coconut oil. The production of coconut oil has been increasing worldwide. In 2010, 3.5 million metric tons were produced, with the major producers being the Philippines (1.7 million metric tons), Indonesia (0.7 million metric tons), and India (0.5 million metric tons).3 Of this total, around 2.0 million metric tons were exported, with the major exporter being the Philippines. Consumption in the United States in 2010 was reported as 0.4 million metric tons, with an average consumption of 1.28 kg per capita per annum. Consumption in the European Union was reported as 0.6 million metric tons, with a similar average consumption of 1.3 kg per capita per annum.

One of the advantages of coconut oil is its resistance to oxidation and polymerization, which makes it a stable oil for cooking. For example, it is suitable for single-use shallow frying, although it is not recommended for continuous deep-fat frying because of its low smoke point, which may lead to the production of potentially carcinogenic substances upon overheating.

Because of its high content of saturated fatty acids (92%), coconut oil has always been classified, along with butter, palm oil, and animal fats, as a source of saturated fat to be consumed at low levels in the diet  In recent years, numerous claims on websites and in the commercial literature have likened coconut oil to medium-chain triglycerides, asserting that it behaves atypically compared with other foods high in saturated fat and is beneficial for human health. Research on manufactured medium-chain triglycerides in the literature cannot be applied to coconut oil because the triglycerides predominant in coconut oil are different in their structure, absorption, and metabolism.

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