The most commonly available coconut oil is RBD oil. Refined, Bleached & Deodorized. This oil is produced from copra (dried coconut meat). Due to the drying process (often air or sun drying) the resulting oil must be refined, bleached and deodorized in order to make it suitable for use. The final product is yellowish-white in color with a thick texture and no taste or odor. This was the oil which for many years was used in commercial baked goods and for popping corn. Although coconut palms do grow in some states in the United States, this RBD oil is generally the only oil which might be familiar to those of us living in the U.S.A. Although it has been exposed to bleach, solvents, high temperatures, etc. this oil is referred to as "natural" in the Western World, in essence meaning only that it has not been hydrogenated and melts at around 76° F.

Cold Pressed coconut oil. This category can be further subdivided to reflect differences in the starting materials used to produce the oil and the methods of production.

• Direct Expeller. This oil is extracted from freshly dried coconut meat which is ground and then pressed. Since there is still moisture in the coconut meat the liquid produced is about 90% oil and 10% water. This mixture is allowed to stand so that the oil will separate from the water. Some heat is then generally used to remove any water that remains. This oil has a light to medium texture.
  
  

• Traditional Hand Pressed/Home Made. In this process, fresh coconut meat is ground and pressed to produce a coconut milk which is a mixture of oil, water, proteins, etc. This mixture is allowed to ferment for approximately 48 hours which causes the solids and water content to separate from the oil. The oil is then normally boiled to remove the remaining moisture. The texture of this oil is medium to thick.
  
  

• Premium Virgin Oil. This process produces oil with the least amount of processing so that the natural vitamin E, antioxidants and fresh coconut "essence" are retained. Fresh coconut meat is ground and expeller pressed to produce coconut milk (like the process above). The coconut milk is then centrifuged to separate the mixture into solid components, water and oil. Since each of the components has a different density, they separate into 3 layers. This oil has a very light texture and since no heat at all is applied it retains all the flavor and scent of fresh coconut. This premium oil is available in the U.S.A. under the trade name Coconut Oil Supreme™.  This oil has such a light and delicate flavor and aroma that you can literally eat it by the spoonful.
   
  

• Isn't coconut oil bad for cholesterol? In a word, no. Studies show that coconut oil is essentially "cholesterol neutral" i.e., neither raising nor lowering cholesterol. Please see Cholesterol and Coconut Oil for a more detailed discussion of this issue as well as the links to coconut info page for many references related to this topic and to the health benefits of coconut oil.
  
  

•  Can this oil be used for cooking and baking? Yes. It is ideal for cooking and baking. Since it can be heated without oxidizing and breaking down like many other oils it is really the best choice for cooking. 
  
  
• How many calories and grams of fat in a tablespoon of coconut oil? There are approximately 112.49 calories in 1 tablespoon of coconut oil which weighs 13.05 grams. Since there are no carbohydrates or other components in coconut oil there are 13.05 grams of fat per tablespoon. For measurement info and equivalents please see Measuring Coconut Oil.
  
  
• Can this oil be used to make soap?  Yes, see next question. 
  
   

• What are the saponification values of the oil? The information below is for the benefit of soap and candle makers, some of whom have inquired about the properties of Coconut Oil Supreme™ when it is used for these purposes. I am not at present a soap or candle maker so I cannot speak from personal experience, and therefore would be very grateful for any feedback based on your own experiences using this oil. I am particularly interested in learning how it differs from typical refined coconut oil when used in these applications. If you are willing to share your experience or suggestions with others, please contact us . My goal is to make this page as useful as possible.

  One user reported that candles retain a slight coconut smell. In soap making the saponification process normally destroys the natural scent.

  Info for Soap Makers:

  Melting point range is 22-24°C or 76°F .

  SAP Value is 246-248.

  Ideal usage for soap is as a superfatting agent at 7-15%.

  As a base oil in soap, you will see a nice result using it 30% of the total oil.

  As compared to regular coconut oil, Coconut Oil Supreme™ produces a harder/firmer soap which has larger bubbles and is least drying (or not drying at all).

  Coconut Oil Supreme™ is ideal for:

  • baby soap

  • facial soap

  • medicinal soap

  • specialty soap
     

• Is coconut a fruit or a nut? Actually both... in essence all nuts are apparently fruits and the term "nut" is used to describe a specific type of fruit. The info below is from the Encyclopedia Brittanica Online:
  "Dry, hard, one-seeded fruit consisting of a kernel, usually oily, surrounded by a hard or brittle shell that does not split open at maturity.
  Nuts include chestnuts, filberts, and walnuts; but other so-called nuts are botanically seeds (Brazil nut, pistachio), legumes (peanut), or drupes (almond and coconut). Most edible nuts are well known as dessert nuts. Some nuts are sources of oil or fat. Not all nuts are edible; some are used for ornament."