No Trans Fatty Acids (TFAs)
No Hydrogenation This specific process does not utilize any solvents and preserves the volatile compounds responsible for imparting the rich, familiar flavor of coconuts. Coconut oil is a source of medium chain triglycerides (MCTs), such as lauric acid (C-12) and caprylic acid (C-8). Coconut oil is stable even during long periods of storage. Because its melting point is 75-76° F, coconut oil can be used in both liquid or solid forms for cooking and baking. For maximum freshness, best kept refrigerated after opening.
Dairy-Free, Wheat-Free, Gluten-Free, Soybean-Free, Egg-Free, No Fish Or Shellfish, No Peanuts