How to keep coconut oil liquified?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question “How to keep coconut oil liquified?” With an in-depth analysis of how to store coconut oil properly. Moreover, we will also discuss how to heat your solidified coconut oil.
How to keep coconut oil liquified?
The key to keeping your coconut oil liquified is to maintain it at a warmer temperature, which prevents it from hardening. By heating the pot with warm water, you can temporarily liquefy the oil.
This fat has a melting point of 25 °C and is reasonably stable to oxidation when exposed to the air. Chemically it is very high in saturated fats, typically up to 85%. The melting point of hydrogenated coconut oil is 36–40 °C. (1)
Are there other ways to keep coconut oil liquified?
Yes, besides temperature coconut oil can be mixed with another oil that does not solidify. Blending of oil is highly beneficial for nutrition as well as for cooking, and maintaining good health. (2)
Oil blending is among the best alternatives for partial hydrogenation due to its practicality, convenience and cost-efficiency. Blends of multiple vegetable oils could alter the fatty acid profile as well as physicochemical properties of oils like its melting point.
It can improve the techno-functionality of the final product. However, in some cases, it could change and demote the overall quality of vegetable oils through reduction of essential fatty acids. (3)
How blending can affect coconut oil properties?
Coconut oil has poor plasticity, spreadability and rigid nature at room temperature, the utilization of virgin coconut oil in fat products can be extremely challenging.
Blending and/or interesterification with vegetable oils can stabilize more air and more liquid components into solid state and consequently, ameliorate the melting behavior of virgin coconut oil.
It can give the oil the smooth texture of the shortening and margarine fats and would assist incorporation of multiple air bubbles throughout the creaming procedure. (3)
How to store coconut oil?
To maintain the quality of your coconut oil, it is essential to store it in a well-sealed and air-tight container. After each use, ensure the container is tightly resealed to prevent oxygen from interacting with the oil and to keep contaminants out.
When it comes to storage, two critical factors to consider are light and temperature. To preserve the oil’s quality for an extended period, store it in a cool and dark place, away from heat sources and direct sunlight. This will help prevent the oil from degrading quickly.
If you decide to refrigerate your coconut oil, be aware that it will solidify and become hard at low temperatures. However, refrigeration can extend the oil’s shelf life and reduce the risk of spoilage.and reducing its overall shelf life. (4)
Is it good to use melted coconut oil?
The benefits of coconut remain consistent regardless of whether you use it in solid or liquid form. However, the convenience of application may vary.
Coconut oil serves as an excellent option for cooking, especially in high-temperature cooking methods. Its unique chemical composition makes it highly resistant to heat-induced breakdown.
One notable advantage of coconut oil is its remarkable resistance to oxidation and polymerization. Compared to other oils, it boasts a high degree of saturation, making it highly stable for both long-term storage and cooking purposes. (5)
Unrefined coconut oil has a smoke point of 177 °C. Due to its relatively lower smoke point, it is more suitable for shallow frying, which typically involves cooking at lower temperatures.
The smoke point of an oil refers to the temperature at which it starts to produce visible smoke. It serves as an important indicator of the oil’s degradation and suitability for different cooking methods. (6)
How long does coconut oil last?
Because oxidation takes a long time in properly stored coconut oil, blends of coconut oil (a combination of two or more types of oil.) were found to be stable for up to 12 months of storage in various flexible and rigid packaging systems, at varying temperatures. (3)
How to know if coconut oil is bad?
If you’ve had your oil for a while, it’s important to check it frequently to ensure it hasn’t gone rancid.
When determining whether or not your oil has gone bad, look for the following frequent indicators:
- Extreme discolouration
- The texture is dense.
- Symptoms of mould include black oil streaks.
- The odour that is astringent or sour
- Sour flavour
If you see any of these signs, you most certainly have rancid coconut oil. It should be discarded because it is no longer useful.(4, 8)
What happens if you consume rancid coconut oil?
Consuming tainted coconut oil is unlikely to make you sick right away, but it may have long-term implications.
The worst result is an increase in the amount of potentially harmful free radicals in the body, which has been linked to anything from inflammatory and cardiovascular diseases to cancer. (9)
Other FAQs about Oils that you may be interested in.
Can you cook at high heat with olive oil?
Does olive oil last longer in the fridge?
Conclusion
In this brief guide, we have answered the question “How to keep coconut oil liquified?” With an in-depth analysis of how to store coconut oil properly. Moreover, we have also discussed how to heat your solidified coconut oil.
Citation
- Clarke, S. Composition of essential oils and other materials. Essential Chemistry for Aromatherapy, 123–229. 2008.
- Srivastava Y, Semwal AD, Sajeevkumar VA, Sharma GK. Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). J Food Sci Techn; 54(1):45-54. 2017.
- Motamedzadegan, A., Dehghan, B., Nemati, A. et al. Functionality improvement of virgin coconut oil through physical blending and chemical interesterification. SN Appl. Sci. 2, 1513. 2020.
- Harvard The Nutrition Source. Coconut oil, 677 Huntington Avenue, 2023.
- Wallace, T. C. Health Effects of Coconut Oil—A Narrative Review of Current Evidence. Journal of the American College of Nutrition, 1–11. 2018.
- Boateng L, Ansong R, Owusu WB, Steiner-Asiedu M. Coconut oil and palm oil ‘s role in nutrition, health and national development: A review. Ghana Med J. 50(3):189-196. 2016.
- Yashi Srivastava, Anil D. Semwal, Gopal K. Sharma, Chapter 16 – Virgin Coconut Oil as Functional Oil, Therapeutic, Probiotic, and Unconventional Foods,291-301, 2018.
- S Karouw et al. Pattern of coconut oil quality during storage, 2021 IOP Conf. Ser.: Earth Environ. Sci.
- The Olive Wellness Institute. Health Implications Of Rancid Fats And Oils January 2020.
