Coconut Fatty Acid, both hydrogenated and non-hydrogenated, is derived from coconut oil and consists of a range of fatty acids, predominantly medium-chain triglycerides (MCTs). The non-hydrogenated form is rich in lauric acid (46-50%) and myristic acid (17-19%), which are medium-chain fatty acids (MCFA) that are known for their rapid metabolism and potential health benefits .
Hydrogenated Coconut Fatty Acid is created by adding hydrogen to the oil, converting unsaturated fatty acids into saturated ones, which increases the oil's stability and turns it into a solid at room temperature. This process results in a product with a longer shelf life and reduced susceptibility to rancidity compared to non-hydrogenated counterparts. Hydrogenated coconut oil is valued for its solid consistency at room temperature, neutral flavor, high smoke point, and enhanced texture in food products. It is also used in cosmetic and industrial applications due to its stable and non-greasy feel .
Non-hydrogenated Coconut Fatty Acid, on the other hand, retains the natural properties of coconut oil, which is over 90% saturated fatty acids and rich in short and medium-chain fatty acids. These properties make it less attractive to consumers who are concerned about saturated fats, but it has unique benefits such as being easily metabolized without the carnitine transport system . Non-hydrogenated coconut fatty acid is used in various applications, including food, cosmetics, and pharmaceuticals, where natural and unrefined ingredients are preferred.
Both forms of Coconut Fatty Acid are used in the production of soaps, cosmetics, and food products. They serve as emulsifiers, surfactants, degreasers, and foam stabilizers in a variety of industrial and cosmetic formulations . The choice between hydrogenated and non-hydrogenated Coconut Fatty Acid depends on the specific requirements for stability, texture, and processing needs in various applications.