Kokosfett

Kokosfett, also known as coconut oil, is the fat extracted from the meat of coconuts. It is predominantly a saturated fat and is solid at room temperature in many climates, becoming liquid when warmed above about 24 °C. It is widely used in cooking and baking as a high-heat fat, and it also has applications in cosmetics and personal care.

Production and types: Virgin coconut oil (VCO) is pressed from fresh coconut meat with little processing and retains a coconut aroma. Refined, deodorized coconut oil (RBD) is produced by solvent extraction, bleaching and deodorization, resulting in a neutral flavor. Fractionated coconut oil is treated to separate specific fatty acids (primarily medium-chain ones) and remains liquid at room temperature. Some forms may be hydrogenated, altering melting point and consistency. The fatty acid profile is rich in lauric acid (around 40–50%), with smaller amounts of myristic and palmitic acids; processing influences the exact composition.

Culinary uses and properties: Virgin coconut oil provides a distinct coconut flavor and aroma, while refined coconut oil is largely neutral and suitable for high-heat cooking. Smoke points vary, with virgin around 177 °C and refined higher, enabling frying, sautéing, and baking. In vegan cooking, coconut oil is used as a butter substitute in certain recipes. It is also valued in cosmetics and personal care for moisturization and is used in soap making.

Nutrition and health considerations: Coconut oil is high in saturated fat, which has complex effects on blood lipids and cardiovascular risk that vary among individuals. Some studies note increases in both LDL and HDL cholesterol; overall evidence on health outcomes is mixed, and many health authorities advise moderation and a balanced diet rather than relying on coconut oil as a health staple.

Environmental and economic context: Coconut production is concentrated in tropical regions, including parts of Southeast Asia and the Pacific. Sustainability and fair-trade practices are important considerations in the global coconut supply chain.