Coconut oil has been the primary source of fat for millions of people for generations in tropical regions of the world. It is very heat-stable, making it suited for frying. Because of its stability, it is slow to oxidize and is resistant to rancidity, lasting up to two years due to its high (more than 90%) saturated fat content.
|Low Clogging||Medium Clogging||High Clogging|
|Almond Oil||Corn Oil||Cocoa Butter|
|Apricot Kernal Oil||Cottonseed Oil||Coconut Oil|
|Argan Oil||Soybean Oil||Wheat Germ Oil|
|Emulsifying Wax NF|
|Evening Primrose Oil|
|Aloe Vera (cold pressed)|