Produced by further processing the crude coconut oil. It is first refined, bleached and then deodorized (RBD) to make it suitable for food applications. The resulting RBD coconut oil is bland in taste, light in colour, lacks off-flavors and has good resistance to oxidation, imparting superior tasting and keeping qualities on finished products.
RBD coconut oil is used in manufacturing of coconut based specialty fats such as margarine fats, shortening, creaming fats, ice cream fats, commercial baked goods, candy and sweets, whipped toppings, and nondairy coffee creamers.
Coconut oil is excellent as cooking oil. It can withstand high temperatures and it does not breakdown easily compared to other oils. Unlike polyunsaturated oils that easily combine with oxygen in air to become rancid, coconut oil has a natural resistance to oxidation. Coconut oil is also one of the cheapest vegetable oils available in the market, being significantly cheaper than other popular vegetable oils such as corn, soya bean, canola and sesame oil.
In a US study, a group of researchers conducted a study using raw coconut oil. The results showed that raw coconut oil is neutral and does not cause an increase in the level of cholesterol. The results also revealed that coconut oil also increased the level of HDL (known as good cholesterol) while it decreased the level LDL (known as bad cholesterol) in humans.
Packing is available in 20,000 kilos Flexitanks, in 190 kilos brand new steel drums, in 20 kilos bag-in-box, in 1,000 liters cardboard totes, or in bulk.
RBD Coconut Oil is available as "Organic Certified" and as "Non-Organic".