Storage is straightforward; the oil should be kept in a cool, dark place to maintain its stability. Deodorization: Steam distillation under high heat and vacuum to vaporize volatile aromatic compounds.
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Because the deodorization process removes the distinct coconut scent and flavor, refined oil is virtually scentless and tasteless. Its neutral profile allows it to be used in a wide variety of applications, from sautéing vegetables and searing proteins to baking cakes and cookies.
It is important to note that the refinement process often involves the use of chemical solvents or high heat, which can be a concern for consumers seeking purely natural products. The process typically begins with mechanical pressing or solvent extraction to separate the oil from the copra, which is the dried meat of the coconut.
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Neutralization: Elimination of free fatty acids through alkali treatment. While unrefined coconut oil typically smokes at around 350°F (177°C), refined versions can often withstand temperatures up to 400°F (204°C).
More About What's refined coconut oil
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