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The melting point of hydrogenated coconut oil is 36–40 °C (97–104 °F). In the process of hydrogenation, unsaturated fats (monounsaturated and polyunsaturated fatty acids) are combined with hydrogen in a catalytic process to make them more saturated.
Coconut Oil is the edible oil extracted from the kernel or meat of the coconut of Cocos nucifera. In addition to its use as a food ingredient and cooking oil, coconut oil is commonly used in skincare preparations and soaps.
At room temperature, coconut oil is a solid, and it melts into a liquid state as its temperature increases. The melting point of coconut oil is usually between 76°F and 78°F (24°C and 26°C). The melting point of coconut oil is relatively low compared to other oils and fats.
The melting point of coconut oil is around 76°F (24°C). This means that at temperatures above this point, coconut oil will be in its liquid form, while at temperatures below this point, it will be solid.
Coconut oil has a melting point of 78 degrees F. If the oil liquefies on a very warm day, stir well before using. When substituting coconut oil for butter or vegetable shortening, use 25% less coconut oil than the amount of butter listed in the recipe due to its higher percentage of fat solids.
Delve into the intriguing world of coconut oil's science as we explore the unique solidification and melting points of this tropical treasure. Uncover the molecular semantics behind its thermal behavior, fatty acid composition, and the factors influencing its phase transition temperatures.
Find out where solid fats melt and oils freeze solid with the Fat and Oil Melt Point Temperatures chart!