- Jan 25, 2014
Thanks for the clarification.
I was scratching my head once why the refined coconut oil smokes when I deep fry. And the PUFA oils don't. And yes, as you said, it's because CO has plenty of SCFAs and MCTs.
I didn't know how hard it is to find fully hydrogenated coconut oil anywhere retail. Even in the Philippines, a major coconut oIL producer. I had to call up an oils manufacturer, and be referred to an oils distributor, which only sells in tubs to food processors.
The only way I could buy is I get the minimum quantity of a 40kg tub. Yikes! Now, I have to call up a friend whose family processes copra to oil and see if I can buy a small quantity.
But it's good to know that some food processors use fully hydrogenated coconut oil. What's interesting is that I don't ever see any product labeled where coconut oil is listed as an ingredient.
I suspect that many pork rinds, or chicharon, are made deep fried in FHCO. But no one's telling, because no one's buying because everyone believes AHA's lies.
I use the FHCO (92 Degree) for deep frying, and it's awesome. Much higher smoke point than regular or refined coconut oil. And far, far better than those garbage PUFA oils.