Odorless coconut oil is primarily made through a deodorisation process that involves high heat and steam to remove its natural aroma and flavor.
The Deodorisation Process Explained
To produce odorless coconut oil, raw or crude coconut oil (often derived from copra) undergoes a specific refining step known as deodorisation. This process is crucial for achieving a neutral taste and smell, making the oil suitable for various culinary and industrial applications where a strong coconut scent is undesirable.
The core of this process, as per the reference, involves:
- High Heat: The oil is subjected to significant heat, reaching temperatures of 230°C (446°F).
- Steam Treatment: Simultaneously, steam is passed through the oil. This steam acts as a stripping agent, carrying away volatile compounds that contribute to the oil's characteristic coconut aroma and taste.
This combination of heat and steam effectively purifies the oil, leaving it bland and odorless.
Historical Context: From Copra to Odorless Oil
The raw material for much of the world's refined, bleached, and deodorized (RBD) coconut oil often originates from copra, which is dried coconut kernel. Historically, the processing of copra to extract oil was less refined and, as such, was sometimes referred to in "the old days as poor man's oil or dirty oil." The deodorisation process, as described, became a key step in transforming this raw, often strongly flavored and scented, copra-derived oil into a neutral, odorless product that meets modern consumer and industrial standards.
Valuable By-products of Copra Processing
The production of oil from copra also yields a valuable by-product:
- Copra Meal: This is a high-fibre residue left after the oil extraction and processing. Copra meal is widely utilized as a nutritious animal feed, contributing to sustainable agricultural practices.
Key Aspects of Odorless Coconut Oil Production
Here's a summary of the deodorisation process:
| Process Aspect | Detail |
|---|---|
| Goal | Remove natural coconut aroma and flavor |
| Method | Deodorisation |
| Temperature | 230°C / 446°F |
| Agent Used | Steam passed through the oil |
| Oil Source | Often derived from Copra (historically known as "poor man's oil") |
| By-product | Copra meal (high-fibre animal feed) |
By undergoing this heat and steam treatment, coconut oil transforms from its natural, aromatic state into an odorless, neutral-flavored product suitable for a wider range of uses, from frying and baking to cosmetics and industrial applications, without imparting a coconut taste or smell.
