The "Coconut Oil Processing" Info

The best Coconut Oil will be labeled "cold-pressed virgin Coconut Oil". In this way, there is absolutely no interference with the chemical structure of the valuable acids present in the oil.

"Virgin" is not an official class. It only signifies that the oil is less refined, meaning less heat & without chemicals.

The "refined" Coconut Oil, OTOH, is tainted with the process of drying the copra (dried coconut) in open, unsanitary conditions. It is then processed with high heat & chemicals to remove all contaminants. This is known as the RBD method; refined, bleached, and deodorized. It is tasteless & odorless. This is the cheapest & most common Coconut Oil used in food industries.

Unrefined oil from copra is unsuitable for food because the copra is left out in the sun for days & begin to rot & get moldy. You also want to avoid "Cochin" oils. These may be labeled "virgin" but they are made from sun dried copra rather than fresh coconut. These oils have a high level of impurities, have a shelf life of only about 6 months and are often sold in Asian markets as cooking oil.

The way to tell the difference between virgin & RBD oil is by smell. RDBs are bland, while virgin oil will have a mild coconut taste & smell.