Coconut Oil Production: Methods of Oil Processing

When you say "Coconut Oil", this is generally associated with Refined, Bleached and Deodorized (RBD) Oil - the most commonly used oil in food processing and cosmetics. However, there are basically Two Different Types of Coconut Oil: Virgin Coconut Oil (VCO) and RBD Oil. These two vary on the methods used to produce them. RBD Oil is made from the dried copra while VCO is made from fresh coconut meat. RBD Oil and VCO are processed and produced in a variety of ways that can affect its quality, appearance, and flavor. What follows are the Common Methods of Processing Coconut Oil:

1. RBD - For many years, this oil was used for popping corn and in commercial baked goods. RBD Oil is produced from copra. Copra is dried coconut meat which is made by smoke-, sun-, or kiln-drying, or a combination of the three. Due to the drying process that is usually not sanitary, the unrefined coconut oil extracted from copra is not suitable for human consumption and must be purified. Consequently, it is refined. To extract more oil, high heat or solvents are used in this process. Filtering is also done to remove impurities and particles. In filtering, a bleaching agent is commonly added to create a coconut oil that is colorless, odorless, and tasteless. Food coloring is usually added by many processors for more appeal. RBD Oil is sometimes hydrogenated or partially hydrogenated. When it is not hydrogenated, RBD Oil can be labeled as "natural". The end product of the process is yellowish-white in color, has a thick texture, with no taste or odor.

    

2. Cold Pressed - The oil produced from the Coconut Meat (white edible portion of the seed) is Cold Pressed either by expeller or by hand. Although "Cold Pressed" is typically used to describe Virgin Coconut Oils, this type of Coconut Oil is actually subdivided into the extraction method and starting materials used in the production.

    

   • Virgin or Pure - According to Bruce Fife, naturopathic physician and the author of "The Healing Miracles of Coconut Oil" and "Coconut Cures", "The term 'virgin' signifies an oil that has been subjected to less intense refining, that usually means lower temperatures and without chemicals. Unlike RBD oils, Virgin Coconut Oil is made from fresh coconuts, not copra." Oils from this process do not need further refining as their natural antioxidant properties make them very stable. Since high temperatures and chemical solvents are not used in this process, Fife related that the Coconut Oil is able to retain its naturally occurring phytochemicals (plant chemicals), which produce a distinctive, yet mild, coconut flavor and aroma. VCO is pure white in solid form and crystal clear in liquid form. This oil has such a light and delicate flavor and aroma that you can literally eat it by the spoonful.
   • DME - Also known as Direct Micro Expelling, this process is a continuous batch system that uses a cold pressing unit to directly extract Coconut Oil from freshly grated coconuts. Thus, DME does not undergo the copra making process. In DME, to prevent the growth of molds in the coconut, the oil is created within one and a half hours from the opening of the coconuts. Generally, expeller pressed coconut oil has undergone more processing than Virgin Coconut Oils but not as much as RBD Oils. The resulting oil is also crystal clear with a pleasant aromatic smell.

In differentiating Coconut Oils, looking at them alone usually does not guarantee that you will be able to pinpoint which is which. The way to distinguish between them is by the smell and taste. RBD Oils are generally bland whereas Virgin Coconut Oils have a mild coconut flavor and aroma.