refined bleached deodorized coconut oil

                                               
                                               
                                               
                                               
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  • How is coconut oil bleached?
  • Bleaching Neutralized coconut oil was poured into a bleaching tank. The oil was then heated to 105 °C and bleached with 1% activated clay (w/w). Bleaching was performed under vacuum and the mixture was shaken at 20 rpm. After 30 min, the slurry was allowed to cool (to 50 °C) and filtered through a filter bag using a vacuum pump.
  • Can coconut oil be refined?
  • The current Codex standard for coconut oil, which is based on commercial refined, bleached and deodorized coconut oil (RBD CNO), states that edible vegetable oils may be refined by alkali extraction and washing, bleaching and deodorization to remove undesirable constituents and to prolong shelf life (Codex Alimentarius 2006).
  • How do you deodorize coconut oil?
  • Deodorization: This involves heating the bleached oil to high temperatures and removing any remaining odors or flavors. Refined coconut oil has a higher smoke point and a longer shelf life compared to virgin coconut oil, making it a popular choice for frying and baking.
  • Does the refinement process affect the quality of coconut oil?
  • The influence of the refinement process on the quality of refined, bleached, and deodorized coconut oil (RBDCO) has rarely been investigated. Moura and Jose revealed that unsaponifiable matter and total sterol content decreased during coconut oil refinement (Moura Fé 1971 ).