Coconut Oil
Main Components: A blend of intermediate fatty acids such as lauric acid, myristic acid, and caprylic acid.
Melting Point: 24-27°C
Virgin Coconut Oil: Extracted by pressing coconuts at low temperatures without the addition of chemicals, characterized by a light yellow color.
Refined Coconut Oil: Oil primarily used for cosmetics or cooking, processed to remove the distinctive scent, taste, and color of coconut. It is nearly odorless.
When solid, it is colorless, and when melted, it becomes transparent.