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As implied, it is a fraction of the coconut oil from which almost all the long chain triglycerides are removed, thus leaving mainly the medium-chain triglycerides (MCT) and making it an absolutely saturated oil. This saturation gives it a very long shelf life and greatly increased stability. In addition, fractionating raises the concentration of Capric acid and Caprylic acid, for antioxidant and disinfecting effects.

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