The fatty acids in combination with glycerol are present as triglycerides. Coconut oil also contains a minor proportion of diglycerides. Compared to other fats and oils coconut oil has the highest content of glycerol. Glycerol is a carbohydrate similar to a simple sugar. As much coconut fat can be used as a dietary fat as the amount of fat is much less than an equal quantity of other oils like corn oil or gingelly oil.
Coconut oil is the traditional cooking medium in our households.
In view of the high degree of saturation it is resistant to oxidative rancidity unlike polyunsaturated oils. Coconut oil, when consumed, is rapidly digested unlike other oils and fats and contains a very high percentage of assimilable glycerides unlike other oils and fats especially those found in animal fats. Therefore coconut fat is used in the preparation of infant milk powders. It is used in the preparation of margarine and shortenings and ice cream. Coconut oil is used as a surface spray for bakery items like crackers.