It is solid, white, odorless, and shows a higher melting point (not melting in contact with body heat). The triglycerides are fully saturated, without double bonds.
Its C16-18 specific fatty acids (composition imparts from 5°C up to 10°C higher melting temperature than other aliphatic C16-18 saturated fatty acids. Indeed, they show a peculiar configuration, inferring a precise and repeatable conformation at the molecular level, promoting molecular interactions by hydrogen bridge bonds (i.e. especially strong dipole-dipole attractions).
Its Olive unsaponifiable content can also help anti-oxidation and emollience for a dual “function and care” nature.