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.
Hardened coconut oil creamed with sugar is used as biscuits and wafer fillings. Coconut oil unlike other oils such a sunflower oil, soya oil and corn oil can be reheated without production of toxic substances such as transfatty acids which are produced by reheating polyunsaturated oil. But coconut oil can be used for repeated frying purpose without production of significant quantities of transfatty acids. As coconut oil is a medium chain fatty acid it is a neutral oil and does not increase or decrease the cholesterol level. It contains a very high percentage of fatty acids of 12 carbon atoms or less.