cocos nucifera fruit oil CO2 extract

Cocos nucifera fruit oil CO2 extract, commonly named coconut oil, is a natural vegetable oil obtained by carbon dioxide extraction from the mature fruit of the coconut palm (Cocos nucifera). This oil appears as a pale, viscous liquid exhibiting a characteristic coconut aroma described as creamy, buttery, and tropical. Synonyms include copra oil, hydrol 110, and oleum cocois, reflecting its diverse nomenclature used in technical and commercial contexts. The fatty glyceridic composition imparts its typical sensory and functional characteristics. Detailed chemical profiles can be found in public repositories such as PubChem. The oil is derived from the dried kernel or copra through CO2 extraction, ensuring preservation of its aromatic and flavor compounds while minimizing thermal degradation.

Cocos nucifera fruit oil CO2 extract naturally occurs in the tropical fruit of the coconut palm. Traditionally extracted from copra, it is now commonly obtained via CO2 extraction to preserve its sensory qualities. It finds applications primarily as a flavor and fragrance agent due to its distinct creamy, buttery coconut profile. The material is frequently incorporated into formulations to impart tropical and fatty nuances. Usage is governed by standards such as IFRA (Global), ensuring compliance with safety and purity for consumer products. Beyond flavor and fragrance, this coconut oil extract may also serve as a base for cosmetic and topical preparations, benefiting from its emollient properties and compatibility with other oils.

Cocos nucifera fruit oil CO2 extract is characterized by solubility in alcohols but not in water, consistent with its lipid nature. This nonpolar solubility profile influences its formulation behavior, favoring use in oil-based and alcoholic solutions rather than aqueous systems. The extract's medium-strength odor exhibits good substantivity, lasting over 129 hours at full concentration, indicating persistence in fragranced products. Its creamy, fatty sensory attributes derive from its complex mixture of medium-chain triglycerides and glycerides. These physico-chemical properties facilitate its stable inclusion in a variety of product matrices, delivering both aromatic impact and functional performance.

	cocos nucifera fruit oil CO2 extract
Pubchem (sid):	135285830

Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:

flavor and fragrance agents

RIFM Fragrance Material Safety Assessment: Search

IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

Safety references

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

cocos nucifera fruit oil CO2 extract

Chemidplus:0008001318

EPA/NOAA CAMEO:hazardous materials

RTECS:GG6040000 for cas# 8001-31-8