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Coconut oil, or copra oil, is an edible oil extracted from the
kernel or meat of mature coconuts harvested from the coconut palm
(Cocos nucifera). It has various applications. Because of its high
saturated fat content, it is slow to oxidize and, thus, resistant
to rancidification, lasting up to six months at *4 °C (*5 °F)
without spoilingÂ
"Refined, bleached, and deodorized" (RBD) oil is usually made from
copra, dried coconut kernel, which is pressed in a heated hydraulic
press to extract the oil. This yields practically all the oil
present, amounting to more than *0% of the dry weight of the
coconut. This "crude" coconut oil is not suitable for consumption
because it contains contaminants and must be refined with further
heating and filtering.[8]
Another method for extraction of coconut oil involves the enzymatic
action of alpha-amylase, polygalacturonases, and proteases on
diluted coconut paste.[9]
Unlike virgin coconut oil, refined coconut oil has no coconut taste
or aroma. RBD oil is used for home cooking, commercial food
processing, and cosmetic, industrial, and pharmaceutical
purposes.
(REF. Wikipedia)
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