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Coconut oil fatty acids are mainly a mixture of saturated fatty acids including caprylic acid, capric acid, lauric acid, etc. They appear as a white or pale yellow paste, slightly soluble in water, and readily soluble in organic solvents such as ethanol and diethyl ether.
They exhibit the general properties of carboxylic acids and can undergo saponification, esterification, amidation and other reactions. Featuring a high saponification value and low iodine value, they are stable in properties and not prone to oxidation.
They partially solidify at room temperature with a slight fatty odor, and possess good surface activity and lubricity.
| Item | Specification |
| Melting point | 22–27°C |
| Boiling Point | 239.7–370°C (760 mmHg) |
| Density | 0.84–0.86 g/cm³ (75°C) |
| Acid value | 260–275 mg KOH/g |
| Saponification value | 261–276 mg KOH/g |
| Iodine value | 6–12 gI₂/100 g |
| Flash point | >100 °C |
| Solubility | Insoluble in water; readily soluble in organic solvents such as ethanol and diethyl ether |
| Stability | Stable in storage; may undergo saponification, esterification, and amination reactions. |
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