Popcorn Coconut Oil is produced by further processing the crude coconut oil. It is first refined, bleached and deodorized (RBD). Then Beta Carotene is added to make it suitable for food applications. The resulting Popcorn Coconut Oil is bland in taste, reddish in colour, lacks off-flavors and has good resistance to oxidation, imparting superior tasting and keeping qualities on finished products.
Popcorn Oil is used mainly is manufacturing of popcorn but can be used also in coconut based specialty fats such as margarine fats, shortening, creaming fats, ice cream fats, commercial baked goods, and in candy and sweets.
Popcorn Oil is excellent as cooking oil. It can withstand high temperatures and it does not breakdown easily compared to other oils. Unlike polyunsaturated oils that will easily combine with oxygen in air to become rancid, popcorn oil has a natural resistance to oxidation.
Popcorn Coconut Oil does not cause an increase in the level of cholesterol. It in fact increases the level of HDL (known as good cholesterol) while it decreases the level LDL (known as bad cholesterol) in humans.
Packing is available in 20,000 kilos Flexitanks, in 190 kilo brand new steel drums, in 20 kilos bag-in-box, in 1,000 liters cardboard totes, or in bulk.