Difference between Refined and Unrefined Coconut Oil – Coconut oil, derived from coconut palm seed – is a versatile edible oil, with a history dating back thousands of years in tropical regions. Although favored in the kitchen due to its high melting point and delicate aroma, the uses of this product extend beyond the kitchen: it is also included in cosmetics, soap, lipstick and even in transport fuel. The two main types of coconut oil, the refined and the unrefined, present different methods of production, costs, and benefits.
Difference between Refined and Unrefined Coconut Oil
Whether coconut oil becomes refined or not depends on which processing methods it is subjected to. The refining begins with a “meat” of dry coconut, known as “copra”. Because coconut oil producers dry the meat in the open, it may contain dangerous bacteria and pathogens – so any oil extracted from copra needs deeper purification before it is safe for consumption. During the refining process, the copra is filtered with bleach to remove the impurities, as well as subjected to a heat treatment to remove its characteristic odor. – Difference between Refined and Unrefined Coconut Oil
Unrefined coconut oil, on the other hand, starts with fresh coconut meat instead of dried coconut – ensuring that the extracted oil is hygienic and without the need for deeper purification. To produce this type of oil, the meat goes through two methods: “quick drying” or “wet grinding”. Coconut meat, which dries quickly, receives a small amount of heat to remove moisture, and then the mechanical extraction separates the unrefined oil from the meat. With the wet milling process, the machinery removes the liquid – and then uses the boil, refrigeration, centrifugation, fermentation or enzymes to isolate the oil from the extracted liquid. In both methods, the resulting coconut oil is safe for consumption without using bleach or deodorizing. – Difference between Refined and Unrefined Coconut Oil
One of the distinct differences between the refined coconut oil and refined is not the taste. Because refined deodorized be, it loses its distinctive flavor of coconut oil and has no discernible taste or smell. However, Unrefined carries a light flavor and coconut aroma.
Although the refined coconut oil is subjected to further processing stages than the unrefined, it is typically less expensive. To be sanitized later, copra used to make refined coconut oil does not have to adhere to specific standards for health, so a lot of coconut meat is acceptable for processing – while the fine does not require the use of fresh meat and sanitized. In conjunction with the high-volume production of refined coconut oil, it tends to be considerably less costly than its unrefined counterpart.
However, the refined oil has a “breakpoint” of 232 ° C, while the crude oil is 176 ° C. Because of its high tolerance to heat, it may be a better option for cooking methods of high temperatures, such as frying.
The nutritional values of two types of coconut oil are similar: they both contain 90% saturated fat, primarily in the form of medium chain triglycerides and free carbohydrates or proteins. In some cases, the refined coconut oil is subjected to additional steps to become hydrogenated – resulting in the presence of trans fats, which can contribute to heart disease.