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Coconut Oil. The oil extracted from the dried meat of the coconut (q.v.). It consists of over 90% of saturated fatty acids (q.v.), with lauric acid (q.v.) being the principal one, has a relatively low melting point (q.v.) of 77¦F (25¦C), and a relatively narrow plastic range (q.v.). Its use as a component of confectioner's coating (q v.) is being slowly phased out.