Odourless Coconut Oil

Refined coconut oil is pressed from dried coconut meat (copra) and is almost always refined before human consumption. During the process of refining, much of the original coconut taste is removed, along with some of the micronutrients. Because copra is a cheaper raw material, refined coconut oil is also typically a lot less expensive than virgin coconut oil.

We’re frequently asked about the difference between virgin and refined (odourless) coconut oil. Here are some of the most important differences between these two types of coconut oil:

a. Virgin coconut oil is cold-pressed from the fresh mature coconut kernel, while refined coconut oil is made from copra. Copra is dried coconut meat, that can be compromised by insect damage, sun damage and microbial contamination. As a result, crude oil from copra needs to be refined, bleached and deodourised. Virgin coconut oil, on the other hand, does not need to undergo these processes.

b. Virgin coconut oil is completely clear when liquid, while refined coconut oil has a translucent yellow-ish colour.

c. Virgin coconut oil has a coconut smell and taste, whereas refined coconut oil has a neutral taste and no smell.

d. Virgin coconut oil is more expensive than refined coconut oil, because the cost of the raw material for virgin coconut oil (fresh mature coconuts) is far higher than the raw material for making refined coconut oil (copra)

The tell-tale sign that coconut oil is not virgin is a discoloration of the liquid oil. Coconut oils that are discolored have been made from contaminated raw materials or been processed with excessive heat.

Coconut oil is rich in saturated fatty acids, especially lauric acid (about 50%) and myristic acid (about 20%). These fatty acids are so-called ‘medium-chain triglycerides’ (MCTs) because they are shorter molecules than the saturated fats commonly found in vegetable oils and animal fats (e.g. palmitic and stearic acid). This also explains why coconut oil has a far better health profile than its high content of saturated fats would suggest.