Organic coconut oil solidifies under 76 degrees
- For shower use – put the bottle of organic coconut oil on the shower floor and let the hot water and the steam warm up the bottle. The coconut oil will be liquefied in minutes.
- For bath use – float the bottle or jar in the hot water and the coconut oil will warm up very quickly.
- For sink use – Put some hot water in a bowl or the sink, and float the bottle or jar of coconut oil in the water.
- When you’re on the go – cup the bottle in your hands and let the warmth of your skin heat up the bottle.
- When at home – Put the bottle in a warm place in your house to liquefy. For example: on the window sill in the sunshine, behind a computer fan, in a sun trap, near a radiator or heater, etc.
- With a device – Place the coconut oil bottle or jar onto an electric coffee cup warmer. (Be careful not to leave the coconut oil on the warmer for longer than necessary).
- Naturally – If accessible, scoop the coconut oil with your hand and it will liquefy to the touch of your warm skin.
DO NOT microwave your coconut oil to liquefy it!
Why does it go solid?
“The melting point of coconut and other oils is determined by the fatty acid content. The triglycerides in coconut oil consist of a mixture of 10 different fatty acids. Each fatty acid has its own melting point. Saturated fatty acids have a higher melting point than monounsaturated fatty acids, and monounsaturated fatty acids have a higher melting point than polyunsaturated fatty acids. This is why animal fat, which is highly saturated, is solid at room temperatures and why olive oil (monounsaturated fat) and corn oil (polyunsaturated fat) are liquid at the same temperature. When you put olive oil in the refrigerator, however, it will become solid, but corn oil will remain liquid.
In addition to the degree of saturation, the size of the fatty acid also influences the melting point. Fatty acids are composed predominately of a chain of carbon atoms. The longer the carbon chain, the larger the fatty acid and the higher the melting point. Consequently, long chain fatty acids have a higher melting point than medium or short chain fatty acids”.