Last week, I was playing in a 16-team softball tournament for a team that our company was sponsoring. We had a great time and finished 3rd. Yay, Zook Molasses! Unfortunately, that weekend was probably the hottest and most humid days of the summer so far. Needless to say, we required a lot of water to stay hydrated.
When I got home after collecting our trophy (as you can see on the left, they gave a pretty large trophy for 3rd place), having played 6 grueling games in 2 days, I just wanted to relax in the air conditioning. As I was walking through the kitchen to grab some refreshment, I noticed our bottle of Golden Barrel Coconut Oil was mostly liquid despite still being in the air conditioning. Yea, it was a hot day.
If you know anything about coconut oil, then you are probably accustomed to seeing the normal white, solidified oil in the jar. However, during the summer, it is not uncommon for coconut oil to melt or partially melt. This also leads to many customer questions and complaints thinking that something is greatly wrong with their coconut oil. This week, after the hot weekend, was no exception as I received numerous letters, calls, and emails.
I decided to write this post to address these questions and many others that I have gotten over the last few years. Hopefully, it will help educate those of you that are new to the wonders of this “Swiss Army Knife” of cooking oils.
My coconut oil is turning to a golden liquid color. Is there something wrong with it?
No. Our coconut oil is a white solid below 76°F and golden liquid above that. It can change forms back and forth depending on the temperature and will not affect the quality of the oil at all. Also, when the oil is right around 76°F, there can be some strange looking things going on such as clumps or little white balls. We even had a customer call in recently claiming that there were maggots floating in his new jar of coconut oil. Rest assured, such pieces are just bits of coconut oil not fully melted. No fly larvae involved.
If your oil is liquid and you would like it to be solid, simply place the container in the fridge for a few hours. Here is a video of our coconut oil being filled as a golden liquid:
Is your coconut oil edible?
Yes. Many people have been using it for years in their baking recipes or for frying as a healthful substitute in place of butter, shortening, or other cooking oils. See recipes using our coconut oil from our blog.
Is it organic?
No. Golden Barrel Refined Coconut Oil is not certified organic.
Is it GMO-free?
Yes. According to our suppliers, the coconuts are grown on palm trees that are not genetically modified.
How is it refined?
According to our suppliers, the refined coconut oil is processed by pressing the dried coconut meat (copra). It is then purified with adsorbent clay, heat, and vacuums. After this, the oil is run through filters to remove any clay. It is then deodorized with a process of steam distillation, high heat, and vacuums. Next, it is filtered again before going into the final storage tank. After deodorization, a small amount of citric acid is added as a processing aid to the coconut oil for degumming purposes. Citric acid is considered worldwide to be a harmless food additive that is naturally found in citrus fruits. Finally, the oil is filtered two more times before being packaged. There is no hydrogenation which produces trans fats.
Why doesn’t it have a coconut taste or smell?
Refined coconut oil has gone through extra steps that have removed the coconut taste and smell. Some people desire the coconut aroma from extra virgin coconut oil but others do not. Some are even sickened by it. It is really just a matter of preference. As far as fatty acid content, they are exactly the same.
Where are the coconuts used to make Golden Barrel Coconut Oil harvested?
All of our coconut oil is sourced from coconuts grown in the Philippines.
Does it need to be refrigerated?
No. As stated above, coconut oil can change form from a solid to a liquid which does not affect the quality of the oil. It is one of the most stable cooking oils due to its high saturated fat content. We give ours a shelf life of 2 years.
If a solid is desired, then it can be stored in the fridge. Otherwise, storing it in a regular cupboard or pantry is sufficient.
Is it hydrogenated?
No. Our coconut is non-hydrogenated meaning that it contains no harmful trans fat. Some companies use hydrogenation to ensure a longer shelf life. It really is not necessary and has proven to be unhealthy.
Can I use it to bake?
Yes. It works wonderfully as a substitute for butter, shortening, or any other cooking oil.
Also, see our Butter Flavored Coconut Oil for baking without butter but still having the butter taste.
Can I use it to fry foods?
Yes. Refined coconut oil has a higher smoke point (400°F) than virgin coconut oil (350°F) making it ideal for frying.
Can I use it on my skin?
Absolutely. Many people buy our coconut oil to make soap and other cosmetics for skin and hair. In addition, many use it directly on their skin as a moisturizer right out of the jar. See our post: Refined Coconut oil to Treat Psoriasis.
What is the best way to melt the oil?
We recommend scooping it out into a prep bowl and heating in a microwave or in a double boiler on the stove. Do not put the jar in the microwave as it contains a metal seal that may spark.
Isn’t saturated fat supposed to be really bad for you?
Up until a few years ago, it was commonly thought that all saturated fat was to be avoided. Since coconut oil is mostly saturated fat, it was rarely used as a cooking oil with the thought process that it was unhealthy and would clog arteries. It has since been proven that not all saturated fat is bad for you. In fact, most of the 90% saturated fat in coconut oil is medium-chain fatty acids which are found to be easily digested and quickly converted into energy. Almost 50% of the fatty acid content of coconut oil is lauric acid which is a great enhancer for the body’s immune system. In comparison, lauric acid is a main component of human breast milk which essentially protects children during infancy from illness. Another 7% of the fatty acids are capric acid which stimulates anti-viral activity in the body.
I have a strong nut allergy and am afraid to try coconut oil. Is this fear grounded?
Generally, a coconut differs from a tree nut in that it is actually a member of the palm family and is said to not cross-react with tree nuts. It is possible to be allergic to coconut itself but it is also possible to be allergic to tree nuts and peanuts and not coconuts. A few years ago, the FDA lumped coconuts and other nuts together as tree nuts for labeling purposes which did cause some confusion. In the case of coconut oil, the oil mentioned in this blog post is made from the Cocos Nucifera plant and is considered highly refined. This means that it has gone through several stages to remove impurities which would include the proteins that could cause allergic reactions. However, if you have a legitimate concern about a reaction, I would recommend consulting a doctor before trying coconut oil just to be safe.
Where can I buy Golden Barrel Coconut Oil?
You can purchase it right here through our website. Use the code, 10forme, to get 10% off your next order of our coconut oil or any other Golden Barrel product.
I hope that these answers proved helpful and informative. Coconut oil may be different in form and texture than other cooking oils, but rest assured that it is perfectly normal. So the next time you notice something weird looking about your jar of Golden Barrel Coconut Oil, it may just simply be trying to tell you that the weather’s just right for softball.
If you have any other questions about our coconut oil, please feel free to ask them in the comments section below.
Mitch has worked with Golden Barrel Baking Products in Quality Control and Online Marketing since 2002. He is a transplanted Canadian to Lancaster County who still enjoys playing hockey, eh! If you have ever asked a question through email or social media, then you have most likely interacted with Mitch.