Does your coconut oil stay liquid? Or does it solidify? I ordered some from Tropical Traditions and got the really good gold label stuff. One of the containers leaked a bit and I contacted them, but they said it would be fine. Now it has "flakes" floating in it. Is it bad? Or is it just solidifying a little? All the other coconut oils I've seen have been solid so I'm confused. The other non-leaking containers are totally liquid.
The melting point of coconut oil is 76 degrees F. So depending on the temperature of your home or where it's stored, it will be either solid, liquid, or a combination, like in my house where we keep the temperature at 78. One challenge when baking with coconut oil is that if you add it as an oil to a cold liquid, it almost instantly solidifies in to chunks! The first time I tried to make pancakes with it and added it to the cold milk I was totally stymied and had these chunks that did not mix well!
Even if you have it slightly solid and want to use it to cook, just add a glob and it will melt and work just the same as when it's liquid!
Good luck :)
First off, if you live in a very warm climate, yes, it will be liquid...I live in Seattle and even in "summer" (and I use the term loosely) it is hardi souls sim the flakes off and see if they're just oil bits. I buy all my oil from TT and they've always been great. If you're not convinced that it's just coconut solidifying I'd be sure to call them back but I'm guessing that's what it is. Maybe put it in the fridge and see if it all hardens the asme.
It literally changes day to day here. If we turn down the air conditioning or it gets really hot, the coconut oil is liquid. I usually stick it in the fridge and it's fine. After a few melts and freezes, it does become a bit flake and more of a coarse texture, but that's normal.
It's fine. As long as it's either clear liquid or solid white, no worries. If you're not sure, put the jar in warm water (say 80F or higher) for a few hours depending on the size of the jar, should be very nice and clear, maybe slightly yellow when melted.
If you see weird colors in it, say black streaks, it's gone bad, and throw the whole thing out.
The melting point of coconut oil is generally quoted as being 76 degrees F (24 C). If the temperature is above 76 degrees, the oil will be liquid. If the temperature is below 76 degrees, it will become solid. This is really a generalization.
The melting point of coconut and other oils is determined by the fatty acid content.
The triglycerides in coconut oil consist of a mixture of 10 different fatty acids. Each fatty acid has its own melting point. Saturated fatty acids have a higher melting point than monounsaturated fatty acids, and monounsaturated fatty acids have a higher melting point than polyunsaturated fatty acids. This is why animal fat, which is highly saturated, is solid at room temperatures and why olive oil (monounsaturated fat) and corn oil (polyunsaturated fat) are liquid at the same temperature. When you put olive oil in the refrigerator, however, it will become solid, but corn oil will remain liquid.
In addition to degree of saturation, size of the fatty acid also influences the melting point. Fatty acids are composed predominately of a chain of carbon atoms. The longer the carbon chain, the larger the fatty acid and the higher the melting point. Consequently, long chain fatty acids have a higher melting point than medium or short chain fatty acids.
Therefore, each of the 10 fatty acids in coconut oil have their own unique melting points. To cloud the picture even more, triglycerides can be composed of any combination of three of the 10 fatty acids and each combination (or each triglyceride) will have a unique melting point.
Because of the various melting points of the different fatty acids and triglycerides, oils normally do not have a sharp or precise melting point. Unlike ice that melts at exactly 32 degrees F, oils change from a solid to a liquid over a range of temperatures. For this reason, the melting point is determined by the temperature at which only 3-5 percent of solids are present. Because coconut oil is composed predominately of medium chain fatty acids (60+%) which have similar melting points, the melting point of coconut oil is more precise than with other dietary oils. While 76 degrees F is given as the “official” melting point, in reality portions of the oil begin to melt (or freeze) a few degrees lower or higher than this.
Therefore, some of the oil may become solid or start to crystallize at 78 degrees and some at 72 degrees. If the change in temperature is rapid the melting point appears to be more precise. If the change in temperature is slow, you will have for a time an oil with both liquid and solid components.
Many homes maintain a constant temperature of around 72-76 degrees. This is precisely the range in which components of coconut oil begin to melt as well as freeze. When liquid coconut oil is stored in such an environment the transformation from liquid to solid is very slow. This allows portions of the oil that have the highest melting point to solidify first. If the change in temperature is very gradual it allows grains or crystals to develop. These are the grains or hard chunks you may find in the coconut oil.
There is nothing wrong with the oil. It is still as healthy as ever, although it does not have a smooth texture. If you prefer the smooth texture, there is an easy fix. Simply heat the oil until it is completely melted, then put it into the refrigerator to quickly harden. This will prevent crystals from forming. You can then store the oil in your cupboard. As long as the oil remains solid (temperatures below about 72 degrees) the oil will remain smooth.
If, however, you allow your kitchen, or wherever you store the oil, to get hot and the oil melts, when it recrystallizes it may develop lumps again. Simply repeat the melting-freezing process.
Fats & Water Solubility? 3 Answers
why don't people eat more cocoa butter? 10 Answers
What oils can we use for cooking? 9 Answers
No Gall Bladder and Coconut Oil? 5 Answers