The problem with normal coconut oil when used for Chinese rolls, Fried rice and Chillie paste is that it becomes rancid soon when it gets into contact with moisture of other food ingredients and gives out the coconut smell. It is sometimes unpreferable and rejected by the consumers of such recipes.
So Normal coconut oil is heated, sent through coconut charcoal, filtered to remove coconut smell, taste, and free fatty acids which cause quick rancidity. This also increases smoke point up to 220 degrees Celsius (430 Fahrenheit) making it suitable for extreme deep frying and mass scale cooking industries.
Refining process can be done by heating, filtering like physical means. Then it is named as Physically Refined Coconut Oil. And the refining can be done using chemicals too. To Deodorize, Bleach when chemicals are used it is named Chemically Refined Coconut Oil. Chemical refining is bad for health as it leaves excess or residue of chemicals.
Physical refining is a practical method to make the normal coconut oil clean, stable for heavy deep frying and prevent health issues. But there is no nutritional benefit. But it is not harmful too. RBD Coconut Oil is a commercial product which targets mass market hotels, restaurants, cafes, fast food chains, pizza, burger food outlets. It is an alternative for palm oil or vegetable oil.
R stands for Refined (Makes the acidic content of normal coconut oil low)
RBD – Refined, Bleached & Deodorized
B stands for Bleached (Makes the dark brown color of normal coconut oil into a light colorless oil)
D stands for Deodorized (Takes out the coconut smell, so that there wont be coconut smell from deep fried chips, shrimp, fried rice or chicken)
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