RBD COCONUT OIL

 Oleo-Fats Inc also specializes in the processing of RBD coconut oil and the development/manufacture of coconut based edible fats. 

Crude coconut oil is first refined, bleached and then deodorized (RBD) to make it suitable for food applications. The resulting RBD coconut oil is bland in taste, light in colour, lacks off-flavors and has good resistance to oxidation, imparting superior tasting and keeping qualities on finished products.  If you are interested in RBD coconut oil, please inform us here.

Oleo-Fats also uses its RBD coconut oil in the development/manufacturing of coconut based specialty fats such as margarine fats, shortening, creaming fats, ice cream fats, etc.  If you are interested in our coconut based specialty fats, please do not hesitate to inform us here.

Why should you use coconut oil? 

Coconut oil has both cost and health advantages over other popular vegetable oils, for example:

Coconut oil does not increase blood cholesterol levels and thus does not cause heart disease:

“Coconut oil has a neutral effect on blood cholesterol, even in situations where coconut oil is the sole source of fat” (George Blackburn M.D., Harvard Medical School). 

In the late 80’s, a rich American in conjunction with the American Soybean Association (ASA), launched a direct marketing attack against coconut oil claiming that it increases cholesterol levels and thus increases the risk of cardiovascular disease.  Their argument was based on the fact that coconut oil is rich in saturated fats, and thus like animal fats, raises blood cholesterol levels.  However, their claim failed to mention the fact that there are actually different types of saturated fats. 

Two types of saturated fats are MFCA (Medium Chain Fatty Acids) and LCFA (Long Chain Fatty Acids). The difference between the two types is that MCFA does not raise cholesterol while LCFA raises cholesterol.    Coconut oil is composed mostly of MCFA, so it does not raise blood cholesterol nor does it increase the risk of contracting heart disease.  It is unlike animal fats, which are composed of LCFA and thus has the potential to raise cholesterol levels. 

In a related US study, a group of researchers from New England Deaconess Hospital conducted a study using fresh/raw coconut oil.  The results showed that raw coconut oil is neutral and does not cause an increase in the level of cholesterol.  The results also revealed that coconut oil also increased the level of HDL (known as good cholesterol) while it decreased the level LDL (known as bad cholesterol) in humans. 

Coconut oil is less likely to cause obesity compared to other oils:

MCFA is easily digested by the body.  Coconut is composed mostly of MCFA thus it easily digested by the body and processed as energy rather than being stored by the body as fat.  Other oils such as animal based fats or polyunsaturated oils (such as Soya bean, corn and canola oil) contain LCFA, which promotes cholesterol and is stored easily as body fat. 

Coconut oil contains very effective anti-microbial/anti viral properties:

Coconut oil is rich in Medium Chain Triglycerides (MCT).  MCT is known to have many health benefits, most notably its anti-aging effects, potential anti-cancer effects and anti-microbial/anti-viral properties.  Since coconut oil is rich in MCT it promotes good health and quick healing.   It is used in traditional healing concoctions by most Asian countries, the Philippines, the Pacific Islands and some parts of Africa. In fact, the healing properties of coconut oil is so effective that it is even used in AIDS research.  

Coconut oil is excellent as cooking oil:

Coconut oil can withstand high temperatures and it does not breakdown easily compared to other oils.  Unlike polyunsaturated oils that easily combine with oxygen in air to become rancid, coconut oil has a natural resistance to oxidation.   Coconut oil is also one of the cheapest vegetable oils available in the world market, being significantly cheaper than other popular vegetable oils such as corn, soya bean, canola and sesame oil.