This oil is obtained from healthy fruit flesh (copra) of the coconut palm (Cocos nucifera L.) by mechanical extraction, which may be followed by solvent extraction. The crude oil is refined, bleached and deodorized to substantially remove free fatty acids, phospholipids, color, odor and flavor components, environmental contaminants and other non-oil materials under optimum technical and hygienic conditions. The oil shall be saturated with food grade nitrogen at the end of the deodorization step. The freshly prepared oil exhibits pure food quality and is free of substances that induce premature deterioration. It is common practice in the oil industry to inject citric acid, i.e. INS330, as a processing aid (metal ion sequestrant) within GMP. Fatty acids are expressed as g fatty acid/100 g oil; 1 g fatty acid/100 g total fatty acids = 0.94 g fatty acid/100 g oil.