The component fatty acids and glycerides of coconut oils

Specimens of coconut oil of Indonesian, Solomon Islands and Ceylonese origin have been found to contain the following fatty acids: caprylic 7.7,8‐1,7‐3; capric 9.7,8‐1,7.5; lauric 45.0,46.3,47‐8; myristic 18.0, 17.4, 18‐9; palmitic 8.4, 8‐6, 7‐6; stearic 3.7, 2‐0, 2‐5; arachidic —, 1.5, 0‐4; oleic 5‐8, 5‐5, 6‐3; linoleic 1‐5, 2‐2, 1‐7% (wt.). These data, taken in conjunction with earlier analytical figures, indicate that the composition of coconut oils produced in widely scattered regions remains practically constant. The oil consists of a very complex mixture of mixed triglycerides, only two components of which (myristodilaurin and lauromyristopalmitin) occur to the extent of over 10%.