manufacture of to increase shelf life by retarding the solidification of sugar; as humectant and softener in shredded coconut and peanut butter; as texturizer in foods; as sequestrant in soft drinks and wines. used to reduce the undesirable aftertaste of saccharin in foodstuffs; as sugar substitute for...
benefits of coconut oil plus video i suspect that a degree of saturation of the oxidative apparatus by short-chain fatty acids has a similar effect -- that is, that these very soluble and mobile short-chain saturated fats have priority for oxidation, because they don't require carnitine transport into...