“The oil is removed from the coconut meat using a solvent to extract up to 10% more oil than using physical pressing. The oil is then refined to remove certain free fatty acids in order to reduce susceptibility to rancidification. The oil is heated to 130-150 °C (266-302 °F) to keep the moisture content below 0.2%. The coconut oil is 100 % pure for this lot with a Mettler Drop Point of 79.8 F.”