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While buying coconut oil make sure to check the "use by" date. Check the packaging very carefully to ensure that there is no leakage.
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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
Coconut is the fruit of the coconut palm. It is most widely consumed as coconut oil. There are various types of coconut oils. The type of coconut oil is usually indicated in the label of the container it comes in. Hydrogenated coconut refers to coconut oils that have undergone the process of hydrogenation. Hydrogenation means that in high heat, hydrogen atoms are added to the coconut oil to turn its unsaturated fat components into saturated fats. This results in a more solid form and longer shelf life as it prevents quick spoilage. Hydrogenated coconut oils are cheaper in comparison to virgin coconut oil (VCO) and tend to mix better with other industrial ingredients. There are two types of hydrogenated coconut oils: partially hydrogenated and fully hydrogenated ones. Partially hydrogenated oil (PHOs) is semi-solid in form and is regarded as the more dangerous type. It is advised to be eliminated in food ingredients. The process of partial hydrogenation creates trans-fats which is associated with heart disease, weight gain, obesity, and stroke. Fully hydrogenated coconut oil, on the other hand, is solidified and have undergone complete hydrogenation process. Because of the hydrogenation process, fully hydrogenated coconut oil still contains saturated fats which are also associated with heart disease.