“Cold Pressing” does not designate what type of pressing machine is used. Oddly, mine has been pretty much staying liquid, even today (technically yesterday) when it was a bit coolor. Margarines are made primarily from vegetable oils (to some extent hydrogenated) with a small fraction of milk powder and bacterial culture to give a butter-like flavor. (SEE also Processing Terms for details). The coconut fatty acids are fractionated further for specific application and then It is extracted by either cold pressing or solvent extraction of the coconut flesh. It is agreed in the coconut industry that virgin oil can only be produced from non-copra processed oil. They are ideal for highratio cakes, where relatively large amounts of sugar and liquid are incorporated. Such “high-ratio shortenings” blend better with hydrophilic (attracts water) ingredients such as starches and sugar. This is not just centrifuge, not just cold press and not just organic. The LibreTexts libraries are Powered by MindTouch® and are supported by the Department of Education Open Textbook Pilot Project, the UC Davis Office of the Provost, the UC Davis Library, the California State University Affordable Learning Solutions Program, and Merlot. Physically, fats consist of minute solid fat particles enclosing a microscopic liquid oil fraction. Smoking point: 177 °C (350 Fahrenheit). Oil Extraction is achieved via an ‘innovated coconut wet-milling’ process, which uses cold pressing to obtain an emulsion and centrifugation to separate oil from water content. The copra method was the only method of producing coconut oil for export purposes, until Virgin Oil de Coco-Crème ® was introduced in 1998. The oil may be made from copra and refined provided the solvents, fertilizer and pesticides used are of organic origin and approved by the certifying organization. Unlike other oils, coconut oil can be liquid or solid — it all … (SEE flowcharts at http://www.virgincoconutoil.com for details). Coconut oil has a smooth, silky texture and a rich, tropical scent. This means the extraction is done using mechanical means by using expeller machines (different designs are available). Virgin coconut oil cannot be produced from copra. 2a.). This is an example of misused terminology. Margarines are very versatile and include: Margarine may be obtained white, but is generally colored. MCT is medium chain triglycerides: an oil made or derived from coconut or palm kernel oil to maximize the concentration of MCFA. It is therefore not suitable for cake making. In Canada, the following regulations apply to butter: Sweet (or unsalted) butter is made from a cream that has a very low acid content and no salt is added to it. The resulting two components are solid (coconut stearin) and liquid (coconut olein) fractions. Re: Raising Coconut oil melting point. Coconuts are unlike other crops, which are dependent on industrial farming of annual crops with intensive production and heavy use of chemical fertilizer, pesticides and herbicides. This fat has a melting point of 25 °C and is reasonably stable to oxidation when exposed to the air. The processor might not use solvents, but leave the product with very high moisture and free fatty acids content and other non-oily materials. Olive oil Palm oil . The drying method varies, but it is always faster than copra drying. However, not all non-copra coconut oils can be called virgin oil. This is rare in the US market, and is typically found in tropical climates where ambient temperatures are above coconut oil’s melting point of 76 degrees Fahrenheit. Rule of thumb: The lower the melting point, the healthier the oil. However, it does not contain lauric acid, which has numerous antifungal, antibacterial, and antiseptic benefits. Chemistry of Cooking by Sorangel Rodriguez-Velazquez is licensed under a Creative Commons Attribution-NonCommercial ShareAlike 4.0 International License, except where otherwise noted. MCFA is present in mother’s milk. Fat and Oil Melt Point Temperatures Vegan baking is all about reverse engineering, especially when it comes to things like understanding the melt point temperatures of fats. Fats with higher melting points like lauric acid (coconut stearin) are separated from the ones with lower melting points (coconut olein). Oil / Fat: Coconut oil . In ordinary practice, coconut farming is ‘naturally’ organic. Without refinement, its shelf life is lower and the colour and odour render it unsuitable for use in cosmetics or food. Virgin oil is a specific type of natural oil. Conforms to W3C Standard XHTML & CSS, The Discovery of Virgin Oil de Coco-Crème®. From the standpoint of flavor, butter is the most desirable fat used in baking. Those individuals who want to reduce their cholesterol should try to eat cooking oils high on the list, and avoid those fats at the bottom of the list.. . The grade and grade name for butter and butter products is Canada 1. Add a tablespoon of virgin coconut oil to sauces and curries to enhance flavor. NOTE: Fractionated coconut oil as medium esters is done through hydrolysis of crude or refined coconut oil to separate glycerin and fatty acids. It the best Coconut Oil in the world right now. For example, if a margarine is made from a mixture of corn oil, cottonseed oil, and soybean oil, it would be considered misleading to refer only to the corn oil content in an advertisement for the margarine. On the other hand, the mixture of oils could be correctly referred to as vegetable oils. Hot pressing the copra yields a low-melting oil that has a melting point of 23 degrees Celsius. End users employ a tighter definition for “natural” oil and use it to indicate unrefined or minimally processed oil that is consumable. These fractionated oils are used in the food industry. Almond oil . This is the entire series of purification, the final stage of processing (1st = material preparation, 2nd = extraction, 3rd = purification). There should not be high heat generated during pressing, high heat can be avoided by using direct expeller press, hydraulic press, or other means. The natural oil is left behind with some solid matter (proteins). March 20, 2016 This particular experiment raised public awareness and there were health concerns by consumers. . They contain less water and are thus less prone to splattering, making them safer for frying. For more information contact us at info@libretexts.org or check out our status page at https://status.libretexts.org. NOTE: Virgin oil and natural, unrefined coconut oil should not be extracted from copra. Virgin coconut oil is natural coconut oil BUT not all natural oils are virgin oil. MCFA and MCT are two different things. Great care must be taken when attempting to substitute spreadable margarine for solid margarine in recipes. Unless otherwise noted, LibreTexts content is licensed by CC BY-NC-SA 3.0. 341 Palm olein. Technically, extra virgin is synonymous to first pressing. They may be combined vegetable and animal sources. Products described as “natural,” “expeller pressed” or “cold pressed” may or may not be chemically treated. Non-hydrogenated vegetable shortening can be made from palm oil. The result is unrefined coconut oil with very low free-fatty acid content. It does not contain lauric acid, which has many health benefits. These numbers designate the melting point of the particular coconut oil. In reality, avoiding this temperature is hardly achieved in virgin coconut oil processing. In general, the process is not suitable for export purposes, because of its very short shelf life and inconsistent quality. and lauric (C12) fatty acids. Whether you're cooking with coconut oil, ghee, olive oil, or any other oil, knowing its smoke point is one key to great tasting food. If the temperature is above 76 degrees, the oil will be liquid. When two or more vegetable oils are present and one or more of them has been modified or hydrogenated, the common name on the principal display panel and in the list of ingredients must include the word “modified” or “hydrogenated,” as appropriate (e.g., modified vegetable oil, hydrogenated vegetable oil, modified palm kernel oil). All the oils used in making the margarine should be named. Consequently, a low trans-fat variant of Crisco brand shortening was introduced in 2004. 5 1/4 in.cell R/Y 1/10 max. Chemically leavened batters (e.g., muffin mixes), Short sponges (to replace the butter or fat). Color is added during this process to make it look richer, and salt is added to improve its keeping quality. The claim that margarine contains a certain percentage of a specific oil in advertisements should always be based on the percentage of oil by weight of the total product. Watch the recordings here on Youtube! Coconut fat is often used to stabilize butter creams as it has a very small plastic range. MCFA is the main fatty acid backbone of coconut oil. This oil is made from specific fractions or parts of coconut oils. This makes the “100% pure-natural” unstable and undesirable. Note: There are 3 basics of oil processing: material preparation, extraction, and final purification. This is the most abused term in natural oil processing. This method is useful if you want to melt a whole jar at … As well, if any of the oils are coconut oil, palm oil, palm kernel oil, peanut oil, or cocoa butter, the oils must be specifically named in the ingredient list. Because coconut oil has a low melting point, it can be melted in the palm of your hand and massaged into the skin. In coconut growing countries, copra oil is “industrial oil from coconuts” produced for export. Unrefined copra-based coconut oil is not suitable for food and personal care application. Its main drawback is its relatively high cost. Adding an emulsifier (about 2% based on flour weight) will also help in cake success, as butter has a poor plastic range of 18°C to 20°C (64°F to 68°F). It's common for coconut oil to melt since it has such a low melting point. Deep-frying fats are special hydrogenated fats that have the following features: Vegetable oil is an acceptable common name for an oil that contains more than one type of vegetable oil. In summary, coconut wax is a high melt-point coconut oil and other natural waxes blended to achieve a wax that’s solid at room temperature. Virgin coconut oil from this process has very long shelf life, natural coconut aroma and flavour, light viscosity and non-oily character. If the temperature is above 76 degrees, the oil will be liquid. The word direct means that the raw material (which is freshly dried coconut meat) is pressed directly, instead of using solvent. It is very difficult to work with butter (relatively low melting point) in hot weather, for example. To make fractionated coconut oil, coconut oil is heated above its melting point and is then left to cool. It has very strong coconut flavour and aroma, and yellowish in color. This is Medium Chain Fatty Acids (MCFA; capric (C8), caprylic (C10). This is more compatible with the terminology used in coconut growing countries, where “natural coconut oil” specifically refers to “non-copra” coconut oil in which fresh coconut milk or freshly dried coconut meat is the starting material. If the intended product is cold-pressed, expeller pressing should be adjusted properly in order not to generate heat. Beauty and skin care. General purpose margarine with a low melting point, suitable for blending in dough and general baking, Cake margarine with excellent creaming qualities, Roll-in margarine, which is plastic and suitable for Danish pastries, Puff pastry roll-in, which is the most waxy and has the highest melting point. Characteristics of MCT Oil and Coconut Oil Melting Point: MCT Oil: Melting Point is -4 °C. It is all a matter of compromise between cost, palatability, and leavening power. It has a fibrous texture and does not cream well. It is the same process as fractionated coconut oil. It used to be that you could only buy margarines in solid form full of saturated and trans fat. The quality depends on how it is produced. Sorangel Rodriguez-Velazquez (American University). Well before a cooking fat or oil reaches its boiling point, it will begin to smoke. Hydrogenation is generally carried out with high pressure, high temperature, addition of nickel catalyst, hydrogen molecules, and further refining. Palm oil, neutralized and bleached 20 red max. Unrefined coconut oil melts at 76 degrees Fahrenheit, and unrefined shea butter melts at 89 to 95 degrees Fahrenheit. Bruce Fife, certified nutritionist and naturopathic physician, explains why organic coconut oil turns into a solid state: “ The melting point of coconut and other oils is determined by the fatty acid content. Since the direct material does not use typical copra drying, the oil expressed from this method is labeled as virgin oil. Coconut oil melts at about 78° F, so at normal room temperature it will be solid. 329. The term is not used in trading. May 27th, 2009, 01:45 AM #8 Have questions or comments? Lard is obtained from the fatty tissues of pigs, with a water content of 12% to 18%. Corn oil 3,0 red max. Fat Quality Smoke point; Almond oil: 221 °C: 430 °F: Avocado oil: Refined: 270 °C: 520 °F: Mustard oil: 250 °C: 480 °F: Beef tallow: 250 °C: 480 °F Butter The objective of Cold Pressing is to eliminate solvent extraction, so … Emulsified vegetable shortenings are also termed high-ratio fats. Vegetable shortening shares many properties with lard: both are semi-solid fats with a higher smoke point than butter and margarine. It is probably safe to say that most fats are combinations or blends of different oils and/or fats. Moreover, coconut oil is a rich source of medium chain triglycerides with carbon numbers falling mostly in the C32 to C44 range. Their hydrogenation differs according to the specific use for which the fat is designed. New techniques allow fats with quite high melting points without unpleasant palate-cling. Butter and butter products may also be designated as “cultured” where they have been produced from cream to which a permitted bacterial culture has been added. Since 2006, many other brands of shortening have also been reformulated to remove trans fats. At no stage in the entire process from pressing to purification are heat or chemical treatments used. The oils are listed by melting point, on both Farenheit and Centigrade scales. Putting the bottle in some warm water or near a warm air source will heat it above the temperature needed to liquefy it. Therefore, both melt when they are applied to human skin. It is still extensively used, however, for: Lard has a good plastic range, which enables it to be worked in a pie dough at fairly low temperatures (try the same thing with butter!). Refining is needed to remove free fatty acids, odours, undesirable flavors and yellow or dark colors (Coconut Oil Varieties & Differences, Figure 2b). At the other extreme, fats with a very high melting point are not very palatable, since they tend to stick to the palate. Melting point: Coconut oil melts at 25 °C (76 Fahrenheit). (SEE flowcharts at http://www.virgincoconutoil.com for details). “Organic” coconut oil is promoted as more ‘natural’ when in fact, the vast majority of “organic” coconut oil is copra based and would not qualify as “natural” oil in coconut growing countries. MCFA is noted for antibacterial and anti-fungal properties, as well as its stability both in the product and in the body. Table 1 shows the melting points of some fats. Hydrogenated shortenings are the biggest group of fats used in the commercial baking industry. It is solid below this temperature. The separated fat is washed and kneaded in a water wheel to give it plasticity and consistency. The residual material, known as coconut cake, is a valuable concentrated feed for livestock. Extracted crude oil is treated with alkali to remove free fatty acids, then subjected to steam under vacuum to remove odors and flavors, finally, it is filtered with carbon to decolorize yellow or dark colors. The raw material used for the recovery of this oil is fresh coconut milk extracted from high-grade fresh coconut meat (not copra and not just fresh kernel). Crude oil extracted from copra contains impurities, contamination and, often, a high moisture content that must be removed before the oil is suitable for use in food and cosmetic applications. 96 0F). The resulting oils are heated to remove the remaining moisture content. Fractionation is possible because of the various melting points of different fats. One may also ask, will coconut oil solidify after melting? The consistency of fat is very important to the baker. Place the coconut oil in your pantry, cupboard, or any dry, cool space in your kitchen. In theory, separating and concentrating specific fatty acids allows users to create a triglyceride with specific attributes. Crude coconut oil is the basic industrial grade oil processed from copra (dried coconut meat) by expeller press and solvent extraction. Literally, untouched oil extracted from coconut milk. If you bought the unrefined (aka “virgin”) kind of coconut oil, it will have a melting point of just 76 degrees Fahrenheit. They are made from much the same oils as margarine. Coconut oil has a melting point of 76°F. MCFA is very useful in health and nutrition. It is … Coconut oil can be extracted through dry or wet processing. Store the coconut oil in a cool, dry place. Coconut oil is sold as grades 76 or 92, which refer to the melting point … In the international oil trade, “coconut oil” is copra oil and nothing else. A typical ratio is 90% vegetable source to 10% animal (this is not a hard and fast rule). It simply denotes that solvent extraction is replaced by mechanical extraction. Cloud point in °C. Legal. Whipped butter may contain up to 1% added edible casein or edible caseinates. They may be all vegetable sources. The melting point of coconut oil is generally quoted as being 76 degrees F (24 C). They feature the following characteristics: Variations on these shortenings are: emulsified vegetable shortenings, roll-in pastry shortenings, and deepfrying fats. This type of shortening is also called special pastry shortening (SPS). There are two exceptions: if the vegetable oils are ingredients of a cooking oil, salad oil, or table oil, the oils must be specifically named in the ingredient list (e.g., canola oil, corn oil, safflower oil), and using the general term vegetable oil is not acceptable. When cream is churned or overwhipped, the fat particles separate from the watery liquid known as buttermilk.