If you are in the business of producing consumer goods in the food industry, you must have heard that coconut oil is the best oil you can possibly use – there simply are too many advantages, and the benefits far outweigh those of alternatives. Not only does it have enormous health benefits (because of its saturated fat content and its medium chain triglycerides, which boost the metabolism), but also because of the way it handles heat and its taste (or lack of it).
However, it’s important that you choose the right kind of coconut oil for your production process; as with everything else, there are different grades in quality and not all coconut oil is the same. So what are the various differences, and which is best for you? Here’s how to choose coconut oil for your business.
Refined or not?
There are some major differences when it comes to coconut oil, and the basic classification comes from the refining procedures – if they are refined. Here’s what that means:
- Refined – Refined oil tends to be very clear and is usually rather bland or tasteless and odourless. It’s mostly desired for cooking food whereby you want the other ingredients to shine, rather than the medium for cooking (such as the oil). The perfect example is for frying French fries or for use in pie crusts.
- Unrefined – Typically called ‘virgin’ or ‘extra virgin’ oil, it’s pressed from raw and freshly gathered coconuts. The flavour can be raw, mild, or strong. The taste becomes more apparent the higher the heat the oil is exposed to. There should be no addition of chemicals, so check the label carefully.
There are three very common extraction methods. They are cold-pressed, centrifuged, and expeller-pressed. The way they are extracted doesn’t make (in general) much of a difference when it comes to quality – any of the three methods can be applied with great success and efficiency, as wholesale coconut oil suppliers like the Kiril Mischeff Group attest.
Whichever method is used, coconut oil can be heated to a very high temperature without much change in quality, because the fats that it contains are very stable (although high temperatures do tend to bring out more flavour and give it a more ‘roasted’ taste). Generally speaking, centrifuged oil tends to be much milder in taste than pressed versions.
As mentioned, there are different kinds of coconut oil, and (in all honesty) some of them can get quite pricey without the guarantee of quality. Before making a commitment, it’s always recommended that you get a free sample and try it first. High quality coconut oil can be recognised by its clarity and its good taste. Lower quality, on the other hand, can contain impurities and does not have that enjoyable taste. Choose wisely.
Image attributed to Pixabay.com