How Do You Make Fractionated Coconut Oil

You make fractionated coconut oil by separating the long-chain triglycerides from the coconut oil, leaving behind only the medium-chain triglycerides that stay liquid at room temperature.
 
That’s the simple answer, but the actual process is a bit more interesting than it sounds.
 
If you’ve ever wondered how do you make fractionated coconut oil, the answer comes down to a process called fractional distillation.
 
It’s the same idea behind how crude oil gets separated into different fuels, just applied to coconut oil instead.
 
In this post, we’ll walk through how fractionated coconut oil is made, what makes it different from regular coconut oil, and why so many people love it.
 
Let’s get into it.
 

How Do You Make Fractionated Coconut Oil?

You make fractionated coconut oil through a process that separates the different fatty acids in coconut oil based on their molecular weight.
 
Coconut oil is mostly made up of a mix of fatty acids, and the two big players are lauric acid and caprylic/capric acid.
 
Lauric acid is a longer-chain fatty acid, and it’s the one that turns solid when the temperature drops.
 
Caprylic and capric acids are medium-chain fatty acids, and they stay liquid even in cooler conditions.
 
The goal of fractionation is to keep the medium-chain fatty acids and remove the lauric acid.
 
Here’s how that happens step by step.
 

1. Start With Refined Coconut Oil

The process usually begins with refined coconut oil rather than virgin coconut oil.
 
Refined coconut oil has already been cleaned up and had impurities removed, which makes it easier to work with during fractionation.
 
This starting point matters because the cleaner the oil, the better the final fractionated coconut oil turns out.
 

2. Heat the Oil Gently

The coconut oil gets heated to a controlled temperature so it becomes fully liquid and easy to handle.
 
This step doesn’t cook the oil, it just melts everything down so the fatty acids can move freely.
 
Think of it like warming honey so it pours more easily.
 

3. Cool It Down Slowly

Here’s where the magic happens.
 
The oil is cooled slowly and at a controlled rate, and as it cools, the longer-chain fatty acids like lauric acid start to solidify first.
 
The medium-chain fatty acids stay liquid because they have lower melting points.
 
This is the heart of how do you make fractionated coconut oil, because the separation depends entirely on these different melting points.
 

4. Separate the Liquid From the Solid

Once the oil has cooled, the liquid and solid parts get separated.
 
Some producers use a filtration method that strains out the solidified lauric acid.
 
Others use a centrifuge that spins the oil and separates the fractions by density.
 
Either way, the result is a clear, lightweight liquid on one side and a more solid fat on the other.
 

5. Repeat for Purity

To get a cleaner fraction, the process may be repeated a few times.
 
Each round removes more of the lauric acid and leaves behind a purer medium-chain triglyceride oil.
 
This is why high-quality fractionated coconut oil is almost entirely caprylic and capric acid.
 
That’s essentially the whole answer to how do you make fractionated coconut oil at a commercial level.
 

How Fractionated Coconut Oil Differs From Regular Coconut Oil

Fractionated coconut oil is different from regular coconut oil in a few key ways, and those differences come directly from the fractionation process.
 

1. It Stays Liquid at Room Temperature

Regular coconut oil solidifies below about 76°F (24°C), but fractionated coconut oil stays liquid even in cooler temperatures.
 
That’s because the lauric acid, which causes the solidifying, has been removed.
 
This makes fractionated coconut oil way more convenient for things like massage oils and skincare blends.
 

2. It Has a Longer Shelf Life

Fractionated coconut oil resists oxidation better than regular coconut oil.
 
Without the longer-chain fatty acids, it’s more stable and won’t go rancid as quickly.
 
You can store it for a long time without worrying about it turning on you.
 

3. It Has No Coconut Smell or Taste

Regular coconut oil has that distinct coconut aroma and flavor, but fractionated coconut oil is odorless and tasteless.
 
That’s a big plus if you want the benefits of coconut oil without the scent interfering with your essential oil blends or recipes.
 

4. It’s Lighter on the Skin

Fractionated coconut oil absorbs into the skin faster and doesn’t leave a greasy film.
 
Its smaller molecules penetrate more easily, which is why it’s a favorite carrier oil for DIY beauty products.
 

So, How Do You Make Fractionated Coconut Oil?

You make fractionated coconut oil by heating refined coconut oil, cooling it slowly, and separating the liquid medium-chain triglycerides from the solid lauric acid.
 
The medium-chain fatty acids stay liquid, and that’s what ends up in the final product.
 
The process removes the lauric acid, which is why fractionated coconut oil stays liquid, lasts longer, has no scent, and feels lighter on your skin.
 
Hope this post has helped you understand how do you make fractionated coconut oil and why it’s such a handy oil to keep around.